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44 Matching questions

  1. It is tissue that hold muscle together in an animal.
  2. The four factors are marbling, maturity, texture, and appearance.
  3. Sheep over two years of age
  4. Panbroiling and broiling.
  5. Chuck, shank, round, and chunk.
  6. Elastin and collagen.
  7. Cooking losses include fat, water, and other volatile substances that evaporate from the surface of the meat. The reduce serving sizes.
  8. Hamburger will often have added fat and other things added, and ground beef doesn't.
  9. Collagen.
  10. Lard
  11. The rib bone, T-bone, and wedge bone.
  12. Cattle over 12 months of age
  13. choose lean cuts more often, save ones with marbling for special occasions
  14. The amount of waste, and the tenderness of the mat.
  15. Panbroiling, broiling, panfrying and roasting.
  16. Inspection
  17. Protein, iron, phosphorus, copper, thiamin, riboflavin and niacin.
  18. 1/3 lb to 1/2 lb
  19. suet or tallow
  20. Round bone and blade bone.
  21. Swine that are 7-12 months in age
  22. The softer the connective tissue fibers, the more tender the meat.
  23. Lots of marbling, cherry red in color, fat is creamy white and firm, few bones
  24. Grinding, pounding, cubing or scoring.
  25. Prime
  26. They usually used in manufactured meat products.
  27. The rib, short loin, and sirloin.
  28. The flecks of fat throughout the cut.
  29. Trim is what is left after the cuts are removed from the carcass.
  30. Braising, cooking in liquid, and pressure cooking.
  31. 1/2 lb to 3/4 lb
  32. Grading is not required, and inspection is. Grading predicts taste appeal, and inspection insures that the meat was butchered or processed in sanitary conditions.
  33. Mechanical breaks things down by physicalling pounding, grinding, etc. Chemical breaks down connective tissue.
  34. Marinade or meat tenderizer.
  35. Not shrunk, juicy, easy to carve correct internal temperature.
  36. edible parts of an animal besides the muscles
  37. Pounding, grinding, meat tenderizers, and marinating.
  38. Iron
  39. Cattle less than 3 months of age
  40. Sheep less than one year old
  41. 1-4 days.
  42. Dry heat and moist heat.
  43. Prime, choice and select.
  44. 1/4 lb to 1/3 lb
  1. a What are the two proteins in connective tissues?
  2. b Pork fat is referred to as ___________.
  3. c What particular bone shapes indicate that the meat is tender before it is cooked?
  4. d At what age is beef typically butchered?
  5. e At what age is veal typically butchered?
  6. f At what age is lamb typically butchered?
  7. g Identify/describe characteristics of properly cooked meat.
  8. h Name 4 mechanical methods for tenderizing red meats.
  9. i What specific cooking methods are considered heart healthy?
  10. j In what wholesale sections would you expect to find these bones shapes?
  11. k What are variety meats?
  12. l Name 2 chemical methods for tenderizing red meats.
  13. m What is connective tissue?
  14. n Identify the bone shapes that indicate the meat is tough before it is cooked.
  15. o List 3 examples of moist heat cooking methods.
  16. p Within what time period should refrigerated fresh meats be used?
  17. q How are the lower grades of beef usually used?
  18. r What are the two main categories for cooking meat?
  19. s Define marbling.
  20. t How much meat should be allowed per person if the meat is boneless?
  21. u Liver is an excellent source of what particular nutrient?
  22. v List 4 methods that could be used to tenderize tough cuts of meat.
  23. w List the four factors for which beef is graded.
  24. x In what wholesale sections would you expect to find these tough bones shapes?
  25. y Describe the appearance of a top quality piece of beef.
  26. z At what age is pork typically butchered?
  27. aa Define trim.
  28. ab Which one, grading or inspection, is required by law?
  29. ac List 4 examples of dry heat cooking methods.
  30. ad What are the top three quality grades for beef?
  31. ae In the chapter, what recommendations were made to limit an individual's intake of fat?
  32. af What is the difference between grading and inspection?
  33. ag What are cooking losses and how can they affect the appearance and eating quality of meats?
  34. ah What two factors affect the cost per serving of meat?
  35. ai Which of the top three grades is mainly sold to stores?
  36. aj How much meat should be allowed per person if the mat has a large amount of bone?
  37. ak Some methods for tenderizing meats are mechanical methods and some are chemical methods. What is the difference?
  38. al Red meat is a good source of what nutrients?
  39. am How much meat should be allowed per person if the mat has a small amount of bone?
  40. an Beef fat referred to as __________.
  41. ao What is the relationship between connective tissue and meat tenderness?
  42. ap Which protein can be softened through cooking?
  43. aq At what age is mutton typically butchered?
  44. ar What is the difference between hamburger and ground beef?