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CH 35 Meat Word Scramble

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Biology Lab Midterm

Question	Answer
Nutrients in Meat	Protein, iron, B vitamins
Four types of meat	Beef, veal, lamb, Pork
Cut of meat	slice or portion from a specific part of the animal
Wholesale cut	large sections or cuts of meat
Retail cuts	smaller pieces of meat sold at stores
Marbling	flecks of fat found throughout the muscle
Three grades of meat	Prime, choice, select
Top grade of meat with marbling	Prime
High quality of meat	Choice
Meat with less fat and lower cost	Select
Method of comparing cost of meat	Cost per Serving
Serving of lean meat per pound	3 to 4 servings
Servings of chops per pound	2 to 3 servings
Lean meat	meat with lower fat than other meats
Where meat should be stored in the refrigerator	bottom or meat drawer
Tender cuts	beef ribs, loin and sirloin, all cuts of pork, and ground meat
Less tender cuts	beef chuck, stew meat, brisket,
Methods cooking less tender meat	stew or braise
Methods of cooking tender cuts of meat	broiling and roasting
Score	make cuts partway through the meat.
Marinade	soak meat in a mixture of acid and seasonings.