TEST OF PRACTICAL KNOWLEDGE QUESTION (a) List four chief ingredients for making meat balls. (b) State six procedures for making meat balls.

TEST OF PRACTICAL KNOWLEDGE QUESTION

(a) List four chief ingredients for making meat balls.

(b) State six procedures for making meat balls.

Answer Details

(a)

Four chief ingredients for making meatballs are:

1. Ground meat (beef, pork, turkey, chicken, etc.)
2. Breadcrumbs or crushed crackers
3. Egg (as a binder)
4. Seasonings (such as salt, pepper, garlic, onion powder, parsley, etc.)

(b)

Six procedures for making meatballs are:

1. Combine the ground meat, breadcrumbs or crushed crackers, beaten egg, and seasonings in a bowl. Mix well with your hands until all ingredients are evenly incorporated.
2. Form the mixture into small balls, usually about 1-2 inches in diameter. Use your hands to roll the mixture into balls, making sure they are packed tightly so they hold together when cooked.
3. Heat oil in a frying pan over medium-high heat. Once the oil is hot, carefully add the meatballs to the pan, making sure they don't touch each other.
4. Cook the meatballs until browned on all sides, turning them occasionally with tongs or a spatula. This usually takes about 10-12 minutes.
5. Once the meatballs are browned, you can finish cooking them in one of several ways. One popular method is to transfer them to a baking dish and bake in the oven for another 10-15 minutes until fully cooked through.
6. Another option is to add the meatballs to a sauce and let them simmer for 20-30 minutes, until cooked through and infused with the flavors of the sauce. This is a popular method for making spaghetti and meatballs or Swedish meatballs.

Overall, making meatballs is a fairly simple process that allows for plenty of creativity in terms of seasonings, cooking methods, and accompanying sauces or dishes. The key is to make sure the meatballs are well-seasoned, tightly packed, and cooked all the way through for safe consumption.