Red meat is a good source of what nutrients?
Protein, iron, phosphorus, copper, thiamin, riboflavin and niacin.
In the chapter, what recommendations were made to limit an individual's intake of fat?
choose lean cuts more often, save ones with marbling for special occasions
Describe the appearance of a top quality piece of beef.
Lots of marbling, cherry red in color, fat is creamy white and firm, few bones
What is the difference between hamburger and ground beef?
Hamburger will often have added fat and other things added, and ground beef doesn't.
What is the difference between grading and inspection?
Grading is not required, and inspection is. Grading predicts taste appeal, and inspection insures that the meat was butchered or processed in sanitary conditions.
List the four factors for which beef is graded.
The four factors are marbling, maturity, texture, and appearance.
What particular bone shapes indicate that the meat is tender before it is cooked?
The rib bone, T-bone, and wedge bone.
In what wholesale sections would you expect to find these bones shapes?
The rib, short loin, and sirloin.
Identify the bone shapes that indicate the meat is tough before it is cooked.
Round bone and blade bone.
In what wholesale sections would you expect to find these tough bones shapes?
Chuck, shank, round, and chunk.
What two factors affect the cost per serving of meat?
The amount of waste, and the tenderness of the mat.
What is the relationship between connective tissue and meat tenderness?
The softer the connective tissue fibers, the more tender the meat.
Identify/describe characteristics of properly cooked meat.
Not shrunk, juicy, easy to carve correct internal temperature.
What are cooking losses and how can they affect the appearance and eating quality of meats?
Cooking losses include fat, water, and other volatile substances that evaporate from the surface of the meat. The reduce serving sizes.
List 4 methods that could be used to tenderize tough cuts of meat.
Pounding, grinding, meat tenderizers, and marinating.
Some methods for tenderizing meats are mechanical methods and some are chemical methods. What is the difference?
Mechanical breaks things down by physicalling pounding, grinding, etc. Chemical breaks down connective tissue.