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chapter 22

Foods vocab

QuestionAnswer
variety meats The edible parts of the animal other than the muscle
Beef Comes from mature cattle
Meat Is the edible portions of mammals
Marbling The flecks of fat throughout the lean muscle of meat Is Juicier and has more flavor/taste
Wholesale cut Beef sides cute into quarters and then into large pieces (for easier handling).
Cooking losses The fat,water and other volatile (easily vaporized) substances that evaporate from the surface of meat during cooking
Elastin Very tough and elastic and it cannot be softened by cooking
Collagen Is strong and flexible -can be tenderized by cooking
Created by: 28kreiekia
 

 



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