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kp ch. 19

Question	Answer
variety meats	edible parts of animals other than muscles
elastin	very tough and elastic, cooking can't soften it
collagen	tough and elastic but cooking can soften it
cooking losses	fat, water, and other volatile substances that evaporate from surface of meat
slowly in oven	how do you roast large tender cuts
example of something to panfry	calf livers
true	t/f most teens and adults need only 5-7 ounce servings of meat a day
what is beef?	mature cattle
wholesale cuts	sides cut into quarters
retail cuts	cut into smaller pieces than wholesale cuts
how old is veal?	less than three months old, young beef
pork	meat of a swine
lamb	less than a year old
true	t/f federal inspectors must examine all meat and meat products shipped between states
true	t/f most common grades are choice and select
choice meats	high quality with good marbling
firm to med. trim and creamy, white fat	quality meat will have what kind of fat
false, this is poor quality	t/f fat yellow and course is good quality
tenderness	what does marbling indicate in meat
more fat, cholesterol, and calories	more marbling =
storing ground meats and variety meats	should be thawed in fridge for 1-2 days
false, they are more tender	t/f muscles with most exercise are less tender than muscles with more exercise
heat coagulates (thickens into mass muscle) proteins in the meat	what happens when cooking meats
doneness, size and shape, and cooking temp.	what are three factors that affect cooking time?
true	t/f boneless meats will serve more people than meat with bones

Created by: user-1712009

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