Food & Cooking · Unit 7

Meat, Fish and Protein

Protein foods, how they cook and how they are caught or raised

Protein foods are the most expensive part of most diets and the least forgiving to cook, because the changes heat causes in protein are largely irreversible.

The unit covers where protein comes from, cuts of meat and why they suit different methods, fish and seafood, plant proteins, and what happens to protein as it cooks.

This unit breaks down into 20 short steps and 119 questions, starting at difficulty 2 and building to 3. Below you can see exactly what it covers, how the path is structured, and worked examples with explanations.

Steps: 20
Questions: 119
Difficulty: 2-3

What this unit covers

Cooking Protein
Beans, Lentils and Nuts
Fish and Seafood
Meat and Its Cuts
Where Protein Comes From

Where this fits

Needs In the Kitchen. Pairs with Cooking Methods and Food Science.

Where people slip

Tough cuts need long slow cooking and tender cuts need fast heat, and the reason is connective tissue. Applying the wrong method to the right cut ruins it reliably.

How the unit is structured

Meat, Fish and Protein runs as 20 short steps that unlock in order. 15 are practice rounds and 5 are challenge rounds that pull together everything before them. Questions start at difficulty 2 and climb to 3 as you progress.

Step 1 · easierStep 20 · harder

Challenge rounds

Example questions

30 real questions from this unit, with the answer and the reason behind it, grouped by what they practise. There are 119 in the unit altogether.

Beans, Lentils and Nuts

Choose all that applyLevel 2
1. Which are pulses? Pick all that apply.
- Lentilscorrect
- Chickpeascorrect
- Kidney beanscorrect
- Sweetcorn
Lentils, chickpeas and kidney beans are all pulses.
Fill the blankLevel 2
2. Beans, lentils and chickpeas are all called ____.
- pulsescorrect
- grains
- herbs
- fruits
Pulses are dried edible legume seeds.
Multiple choiceLevel 2
3. What are pulses?
- Dried edible seeds like beans and lentilscorrect
- Small fish
- Green leaves
- Types of bread
Pulses are the dried edible seeds of certain plants, such as beans and lentils.
True or falseLevel 2
4. Beans and lentils are good sources of protein.
Answer: True
True. They are important protein foods in many cuisines.
Type the answerLevel 2
5. Which pulse is used to make hummus?
Answer: chickpea
Chickpeas are blended with oil, lemon and sesame paste.
Build the sentenceLevel 3
6. Build a sentence about plant protein.
Answer: Pulses and grains together supply complete protein
Pulses and grains together supply complete protein.

Cooking Protein

Multiple choiceLevel 2
7. Why must chicken be cooked all the way through?
- To kill harmful bacteriacorrect
- To make it lighter
- To add salt
- There is no need
Thorough cooking kills harmful bacteria that may be present.
Put in orderLevel 2
8. Put these steps for cooking a chicken breast in order.
Answer: Take it from the fridge -> Cook it thoroughly -> Check it is hot right through -> Let it rest -> Serve
Prepare, cook, check temperature, rest, serve.
Choose all that applyLevel 3
9. Which reactions occur when meat is roasted? Pick all that apply.
- Maillard browning on the surfacecorrect
- Fat renderingcorrect
- Protein denaturationcorrect
- Photosynthesis
Maillard browning, fat rendering, protein denaturation and moisture loss all occur.
Sort into groupsLevel 3
10. Sort each change by whether heat causes it in protein or in fat.
Answer: Denaturation = Protein change; Coagulation = Protein change; Rendering = Fat change; Melting = Fat change
Heat acts differently on the two.
True or falseLevel 3
11. Meat can remain pink while still having reached a safe temperature.
Answer: True
True. Pigment chemistry does not track safety reliably.
Type the answerLevel 3
12. What is the combination of temperature and holding time that ensures safety called?
Answer: time-temperature
Time-temperature combinations define pasteurisation of solid foods too.

Fish and Seafood

Choose all that applyLevel 2
13. Which come from the sea? Pick all that apply.
- Codcorrect
- Musselscorrect
- Prawnscorrect
- Chicken
Cod, mussels and prawns are all seafood.
Multiple choiceLevel 2
14. Where do most fish we eat come from?
- The sea, rivers or fish farms
- Fields
- Trees
- Deserts
Fish are caught at sea or in rivers, or raised on fish farms.
Odd one outLevel 2
15. Which of these does NOT come from the sea?
- Chickencorrect
- Cod
- Crab
- Mussel
A chicken is a farm bird, not seafood.
Picture questionLevel 2
16. 🐟 Which food group does this belong to?
- Protein foodscorrect
- Grains
- Fruit
- Dairy
Fish is a protein food, alongside meat, eggs and beans.
Fact or fibLevel 3
17. All fish sold as fresh has never been frozen.
Answer: False
False. Much fish is frozen at sea and sold defrosted, which is often higher quality.
Put in orderLevel 3
18. Put these steps of a fish reaching a plate in order.
Answer: Caught at sea -> Chilled on the boat -> Landed at port -> Sold at market -> Cooked and eaten
Caught, chilled, landed, sold, cooked.

Meat and Its Cuts

Choose all that applyLevel 2
19. Which are meats? Pick all that apply.
- Beefcorrect
- Chickencorrect
- Porkcorrect
- Lentils
Beef, chicken and pork all come from animals.
Fact or fibLevel 2
20. You should use the same board for raw meat and salad without washing it.
Answer: False
False. That spreads bacteria onto food that will not be cooked.
Match the pairsLevel 2
21. Match each animal to the meat it gives.
Answer: Cow = Beef; Pig = Pork; Sheep = Lamb; Deer = Venison
Meats have different names from the animals.
Multiple choiceLevel 2
22. Which meat comes from a pig?
- Porkcorrect
- Beef
- Lamb
- Turkey
Pork, bacon and ham all come from pigs.
Sort into groupsLevel 2
23. Sort each cut by the cooking method that suits it.
Answer: Beef shin = Slow moist cooking; Pork shoulder = Slow moist cooking; Sirloin steak = Fast dry heat; Chicken breast = Fast dry heat
Tough cuts need time, tender cuts need speed.
True or falseLevel 2
24. Lamb is the meat of a young sheep.
Answer: True
True. Meat from an older sheep is called mutton.

Where Protein Comes From

Build the sentenceLevel 2
25. Build a sentence about fishing.
Answer: Overfishing removes fish faster than they reproduce
Overfishing removes fish faster than they reproduce.
Multiple choiceLevel 2
26. Why do fisheries scientists estimate stock biomass?
- Catch limits depend on remaining stock and its growthcorrect
- To set retail prices
- To design boats
- It is not estimated
Catch limits depend on knowing how much fish remains and how fast it reproduces.
Sort into groupsLevel 2
27. Sort each protein food by where it comes from.
Answer: Chicken = From an animal; Salmon = From an animal; Lentils = From a plant; Chickpeas = From a plant
Protein comes from animals and from plants.
Choose all that applyLevel 3
28. Which data inform fisheries management? Pick all that apply.
- Reported catch datacorrect
- Independent research surveyscorrect
- Age and size samplingcorrect
- Fish preferences
Catch records, surveys, age sampling and modelling all inform it.
True or falseLevel 3
29. Grazing livestock can use land unsuitable for growing crops.
Answer: True
True, which is part of the argument for some grazing systems.
Type the answerLevel 3
30. What is the raising of fish and shellfish for food called?
Answer: aquaculture
Aquaculture now supplies about half the seafood eaten.

Where these questions come from. Each unit starts as a plan of the concepts it should cover and the difficulty it should span. Questions are written against that plan with AI assistance, then checked by a validator that rejects anything without a single defensible answer, an explanation, or plausible wrong options. How we write questions sets out the whole process, and corrections are fixed in the bank and reach the site and the app the same day.

How you practise

This unit mixes 12 different question formats, so you are recalling and applying rather than recognising the same layout every time.

Build the sentence
Choose all that apply
Fact or fib
Fill the blank
Match the pairs
Multiple choice
Odd one out
Picture question
Put in order
Sort into groups
True or false
Type the answer

Practise Meat, Fish and Protein

119 questions across 20 steps. Start with step one and crawl at your own pace.

Play this unit

Read about Meat, Fish and Protein

Explainers from our blog on what this unit covers. Each one ends with real questions from the bank.

Why Do We Rest Meat After Cooking?What actually happens to the juices and the temperature, and how long different cuts really need.August 28, 2026 · 5 min read

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