Terms
Edible portions of mammals are called ____________
Meat
Smoked pork belly meat is known as _________
bacon
Meat is cooked, one side at a time, under a direct heat source.
A. Braise
B. Broil
C. Roast
Broil
Which is more tender?
Chuck or Rib
Rib
The voluntary grading program of meat is overseen by this agency
United States Department of Agriculture (USDA)
Ground meats are generally higher in ________ tha all other cuts
fat
Meat of Sheep less than 1 year old is called _______
lamb
Meat is covered with water or stock
A. Braise
B. Cook in Liquid
C. Roast
Cook in Liquid
Which is more tender?
Sirloin or Round
Sirloin
This is considered the BEST grade of meat.
Prime
Meat that comes from mature cattle is called _____
beef
Flecks of fat throughout lean muscles of meat is known as __________
Marbling
Meat is browned slowly, and then it is cooked in a small amount of liquid over low heat.
A. Braise
B. Broil
C. Cook in liquid
Braise
Which is more tender?
Brisket or Loin
This is considered the middle grade of beef.
Choice
The meat from swine is called __________
Pork
Cured, smoked meat from a pork leg is sold as ________
Ham
This tenderization method of meat physically tenderizes the meat.
Mechanical- Meat Mallet, Piercing device
What type of heat should be used to cook tender cuts of beef?
Dry heat
This is considered the last (worst) quality grade of beef.
Select
Meat that comes from young calves is called __________
veal
The meat from sheep older than 2 years of age is called _____
Mutton
Explain how you chemically tenderize meat.
Enzymatic-Marinating, adding an acid to break down muscle structures
What type of heat should be used to cook tough cuts of meat?
Moist Heat
By knowing the ___________ of where the piece of beef came from can tell you if the cut will be tender or tough.
Location