kp ch. 19
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| variety meats | edible parts of animals other than muscles
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| elastin | very tough and elastic, cooking can't soften it
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| collagen | tough and elastic but cooking can soften it
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| cooking losses | fat, water, and other volatile substances that evaporate from surface of meat
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| slowly in oven | how do you roast large tender cuts
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| example of something to panfry | calf livers
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| true | t/f
most teens and adults need only 5-7 ounce servings of meat a day
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| what is beef? | mature cattle
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| wholesale cuts | sides cut into quarters
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| retail cuts | cut into smaller pieces than wholesale cuts
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| how old is veal? | less than three months old, young beef
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| pork | meat of a swine
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| lamb | less than a year old
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| true | t/f
federal inspectors must examine all meat and meat products shipped between states
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| true | t/f
most common grades are choice and select
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| choice meats | high quality with good marbling
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| firm to med. trim and creamy, white fat | quality meat will have what kind of fat
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| false, this is poor quality | t/f
fat yellow and course is good quality
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| tenderness | what does marbling indicate in meat
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| more fat, cholesterol, and calories | more marbling =
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| storing ground meats and variety meats | should be thawed in fridge for 1-2 days
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| false, they are more tender | t/f
muscles with most exercise are less tender than muscles with more exercise
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| heat coagulates (thickens into mass muscle) proteins in the meat | what happens when cooking meats
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| doneness, size and shape, and cooking temp. | what are three factors that affect cooking time?
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| true | t/f
boneless meats will serve more people than meat with bones
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