12 Questions
What are some factors that meat can be classified by?
Country of origin, age and/or sex of the animal, grade of meat, particular cut of meat
What is a key characteristic of newer breeds of animals established for meat production?
High meat to bone ratio and high conversion rate
Why do the new breed of animals produced have to meet specific requirements?
To meet the demands of caterers, public, and food processors
What is one purpose of rigidly controlling the slaughter of animals for human consumption by law?
To ensure that animals suffer no pain during slaughter
Which of the following was NOT responsible for making beef more readily available in England?
The French Revolution's impact on the availability of beef
Which factor is not used to classify meat?
Texture of meat
According to the passage, what percentage of a caterer's total food expenditure is typically spent on meat?
40% - 60%
What quality is required in meat production according to the text?
Consistently high quality with low fat content at a reasonable price
Which of the following is NOT included in the definition of 'meat' provided in the passage?
Chicken breast
According to the passage, which of the following is NOT a way to classify meat?
By the age of the animal
Which of the following statements about beef in Europe is TRUE according to the passage?
Beef was considered a luxury food for the wealthy.
What is the correct order of events described in the passage regarding the availability of beef in England?
Turnip Townsend's experiments, Robert Bakewell's work as a stockbreeder, England's reputation as a 'Nation of Beef Eaters'
Explore the historical development of beef consumption in Europe, from being a food for the wealthy to becoming more readily available. Learn about significant figures like Turnip Townsend and Robert Bakewell who played key roles in making beef more accessible.
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