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CH 35 Meat
Meat
| 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 |
| Marinade | soak meat in a mixture of acid and seasonings. |
Created by:
sueroberts
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