History of Beef Consumption in Europe

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What are some factors that meat can be classified by?

Shape, smell, sound, breed of animal

Color, texture, temperature, weight

Country of origin, age and/or sex of the animal, grade of meat, particular cut of meat (correct)

Breed of animal, slaughter method, cooking time, price

What is a key characteristic of newer breeds of animals established for meat production?

Large eyes and small ears

Low meat to bone ratio and low conversion rate

Wide color variety and fast movement

High meat to bone ratio and high conversion rate (correct)

Why do the new breed of animals produced have to meet specific requirements?

To meet the demands of caterers, public, and food processors (correct)

To increase the price of meat

To introduce new breeds into the market

To ensure high fat content in the meat

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 Signup and view all the answers

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 Signup and view all the answers

Which factor is not used to classify meat?

Texture of meat Signup and view all the answers

According to the passage, what percentage of a caterer's total food expenditure is typically spent on meat?

40% - 60% Signup and view all the answers

What quality is required in meat production according to the text?

Consistently high quality with low fat content at a reasonable price Signup and view all the answers

Which of the following is NOT included in the definition of 'meat' provided in the passage?

Chicken breast Signup and view all the answers

According to the passage, which of the following is NOT a way to classify meat?

By the age of the animal Signup and view all the answers

Which of the following statements about beef in Europe is TRUE according to the passage?

Beef was considered a luxury food for the wealthy. Signup and view all the answers

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' Signup and view all the answers

History of Beef Consumption in Europe

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Questions and Answers

What are some factors that meat can be classified by?

What is a key characteristic of newer breeds of animals established for meat production?

Why do the new breed of animals produced have to meet specific requirements?

What is one purpose of rigidly controlling the slaughter of animals for human consumption by law?

Which of the following was NOT responsible for making beef more readily available in England?

Which factor is not used to classify meat?

According to the passage, what percentage of a caterer's total food expenditure is typically spent on meat?

What quality is required in meat production according to the text?

Which of the following is NOT included in the definition of 'meat' provided in the passage?

According to the passage, which of the following is NOT a way to classify meat?

Which of the following statements about beef in Europe is TRUE according to the passage?

What is the correct order of events described in the passage regarding the availability of beef in England?

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