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