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meat
| Question | answer |
|---|---|
| meat | edible portion of animals. muscle, fat, bone, connective tissue, and water |
| variety meats | edible parts of animals other than muscle |
| beef | meat from mature cattle |
| wholesale cut | large pieces of beef (easier to handle) |
| marbling | the flecks of fat throughout the lean muscles of meat |
| Elastin | connective tissue that is very tough and elastic. Can't be softened by cooking. |
| collagen | connective tissue that is strong and flexible. Can be tenderized by cooking |
| cooking losses | substances in meat that evaporate when cooked |
| what is the difference between hamburger and ground beef | ground beef contains only the fat originally attached to the meat before grinding. hamburger has extra fat added to it while grinding |
| what are cured pork products | pork products that have salt and spices added to them for preservation and flavor |
| how does the nutritional value of grass-fed meat compare with that of grain-fed | grass fed meat is more lean and higher in omega 3 fatty acids and some other nutrients |
| what are the most common grades of beef sold in retail stores | choice and select |
| three characteristics of meat cooked at moderate temps | 1. juicer 2. flavorful 3. easier to carve |
| Three factors that affect the amount of time required to cook meat | 1. cooking temp 2. size and shape 3. desired degree of doneness |
| list the dry heat cooking methods |
Created by:
28larsochl
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