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Meat

Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
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Question
Answer
Nutrients in Meat   Protein, iron, B vitamins  
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Four types of meat   Beef, veal, lamb, Pork  
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Cut of meat   slice or portion from a specific part of the animal  
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Wholesale cut   large sections or cuts of meat  
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Retail cuts   smaller pieces of meat sold at stores  
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Marbling   flecks of fat found throughout the muscle  
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Three grades of meat   Prime, choice, select  
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Top grade of meat with marbling   Prime  
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High quality of meat   Choice  
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Meat with less fat and lower cost   Select  
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Method of comparing cost of meat   Cost per Serving  
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Serving of lean meat per pound   3 to 4 servings  
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Servings of chops per pound   2 to 3 servings  
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Lean meat   meat with lower fat than other meats  
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Where meat should be stored in the refrigerator   bottom or meat drawer  
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Tender cuts   beef ribs, loin and sirloin, all cuts of pork, and ground meat  
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Less tender cuts   beef chuck, stew meat, brisket,  
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Methods cooking less tender meat   stew or braise  
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Methods of cooking tender cuts of meat   broiling and roasting  
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Marinade   soak meat in a mixture of acid and seasonings.  
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Created by: sueroberts
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