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CC ch13
meat
| Question | Answer |
|---|---|
| meat | the edible portion of mammals |
| beef | meat obtained from mature cattle over 12 months of age |
| wholesale cut | large cut of meat shipped to a retail grocery store or meat market |
| retail cut | a smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail stores |
| veal | the meat of cattle less than three months of age |
| pork | the meat of swine |
| lamb | the meat of sheep less than one year old |
| variety meats | edible parts of animals other than muscle, such as liver, heart, and tongue |
| marbling | flecks of fat found throughout the lean muscles of meat |
| elastin | protein constituent of connective tissue in meat that is tough and elastic and cannot be softened by cooking |
| collagen | protein constituent of connective tissue in meat collagen is tough and elastic but can be softened by cooking |
| coagulation | act of thickening or forming a congealed mass. (Proteins are coagulated by heat and can cause a mixture to thicken). |
| cooking losses | fat, water, and other volatile substances that are retained in pan drippings or cooking liquid when meats are cooked |
Created by:
raiver
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