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