By Anonymous - June 18, 2019
Calibration Short Form: B14
Previous Page: A13
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Notes
* The question about visible fat was moved to B13
in V2/3.
* This page contains questions about red meat, chicken, and fish.
Image
Variable List
Visible Fat
| Description | Variable | Notes |
|---|---|---|
| How much visible fat removed | REMOVFAT |
On page B13 in V2/3 |
Red Meat: Preparation/Extent of cooking
| Description | Variable |
|---|---|
| Pan-fried? | REDFRIED |
| Grilled/Barbecued? | REDGRILL |
| Broiled? | REDBROIL |
| Roasted? | REDROAST |
| Stewed? | REDSTEWD |
| Marinated? | REDMARIN |
==== Chicken: Preparation/Extent of cooking ====
| Description | Variable |
|---|---|
| Never eat chicken | B14Q7 |
| Remove skin | REMVSKIN |
| Pan-fried? | CHKFRIED |
| Grilled/Barbecued? | CHKGRILL |
| Broiled? | CHKBROIL |
| Roasted? | CHKROAST |
| Stewed? | CHKSTEWD |
| Marinated? | CHKMARIN |
Fish: Preparation/Extent of cooking
| Description | Variable |
|---|---|
| Never eat fish | B14Q8 |
| Pan-fried? | FSHFRIED |
| Grilled/Barbecued? | FSHGRILL |
| Broiled? | FSHBROIL |