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