A) Ground chicken B) Ground lamb C) Ground beef D) Ground veal
A) Black pepper and cumin B) Salt, pepper, and garlic C) Salt and turmeric D) Salt and ground black pepper
A) Potatoes B) Garlic C) Onions D) Cabbage
A) To grill B) To pound C) To skewer D) To slam
A) A flatbread B) A flat stone C) A skewer D) A wooden mallet
A) Greek souvlaki B) Indian seekh kebab C) Turkish Adana kebab D) Lebanese shish taouk
A) Two B) Three C) One D) Four
A) A crispy and spicy type B) A soft, tender type C) A firmer but juicier type D) A thick, cheesy type
A) A dry, crumbly type B) A heavily spiced type C) A soft, tender type D) A firmer but juicier type
A) Only premium cuts like the rack and loin B) Fattier, more economical cuts like the lower rib, breast-cut, and flank C) Lean cuts like the leg and tenderloin D) Extremely dry cuts with zero fat
A) Cheeks and tongue B) Tail and ears C) Rack, loin, and shoulders D) Shank and neck
A) Four times B) Once C) Three times D) Twice
A) Under 15% B) Between 20 and 35% C) Between 5 and 10% D) Between 50 and 60%
A) 60% B) 75% C) 40% D) 50%
A) Because it is too expensive B) Because it refuses to melt C) Because of its stronger flavour D) Because it makes the meat too dry
A) Neck fat B) Kidney fat C) Flank or rib section fat D) Tail fat
A) They are boiled in water B) They are salted and rested for a few hours C) They are mixed with lemon juice D) They are deep-fried until crispy
A) None, moisture is kept B) Up to 65% C) Up to 10% D) Exactly 90%
A) 500 to 600 grams per kilogram B) 50 to 100 grams per kilogram C) 300 to 400 grams per kilogram D) 180 to 220 grams per kilogram
A) It turns the kebab into a solid brick B) It completely removes all fat content C) It increases the risk of disintegration during grilling D) It makes the meat turn bright green
A) Beef or veal B) Black pepper C) White onion D) Salt
A) Up to 100 °C B) Up to 50 °C C) Up to 10 °C D) Up to 0 °C
A) The onions turn into caramel B) The meat freezes solid C) The fat renders and integrates into the muscle tissues D) The meat completely evaporates
A) Because it makes the meat taste too sweet B) Because customers prefer raw meat C) Due to the risk of microbial contamination D) Because it requires liquid nitrogen
A) Cold temperatures while the meat is semi-frozen B) In a pre-heated oven at 200 °C C) Boiling temperatures D) Room temperature only
A) 2 to 4 cm B) 0.5 to 1 cm C) 10 to 15 cm D) 5 to 8 cm
A) 1000 to 1500 grams B) 2 to 5 kilograms C) 10 to 20 grams D) 80 to 400 grams
A) Decorative flower petals made of onion B) Pockets of pure oil C) Special indentations to help distribute heat evenly D) Burns caused by too much charcoal
A) It requires a much lower temperature B) It is baked in a cold smoker C) It requires a higher grilling temperature D) It is boiled in water instead
A) To add smoke flavor B) To make the skewer spin faster C) To avoid uneven cooking, falling down, or burning D) To cool down the meat
A) The onions from turning black B) The meat from getting any grill marks C) The salt from dissolving D) The meat from shrinking or detaching from the skewer
A) Rosemary B) Basil C) Mint D) Thyme
A) Nutmeg B) Sumac C) Paprika D) Cinnamon
A) Mandarin or tangerine B) Kumquat or pomelo C) Lime or bitter orange D) Lemon or grapefruit
A) Seekh B) Kouftan C) Koobidan D) Sangak
A) To slam or to hit B) To mix or to stir C) To slice or to dice D) To grill or to roast
A) Directly on the hot coals B) On a flat stone or log C) In a metal mixing bowl D) On a ceramic plate
A) Medium-grade B) Razor-sharp C) Fine-grade D) Extra-coarse
A) Eggs B) Onion C) Salt D) Black pepper
A) Baking soda B) Chicken C) Bread crumbs D) White onion |