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