Structure
Components
Cuts
Grades
Handling and Storage
100
What percentage of meat is protein?
20%
100
What determines meat's texture and contribute to flavor?
Muscle fibers
100
What is another name for a wholesale cut?
Primal cut
100
Who inspects the meat for the United States?
United States Department of Agriculture
100
At what temperature should fresh meat be stored?
41 degrees F or below
200
What is defined as wrapping lean meat in fat before roasting?
Barding
200
What do connective tissues connect muscles to?
Bones
200
What are the smaller, menu-sized portions of meat called?
Fabricated cut
200
What is the highest quality grade of beef?
USDA prime
200
On which shelf should uncooked meats be stored in the refrigerator?
Lower/bottom--to prevent dripping
300
Fat within the muscle tissue is called _____________.
Marbling
300
What do we call the white tissue that breaks down into gelatin and water during slow, moist cooking processes?
Collagen
300
Why is it good to understand how fabricated cuts are made?
to understand how the cuts should be cooked
300
Which grade of beef is the most prefered by consumers?
Choice
300
At what temperature should frozen meat be stored?
0 degrees F or below
400
What is a fat cap?
The fat that surrounds muscle tissue
400
What do we call the hard, yellow tissue that does not break down during cooking?
Elastin
400
Define carcass.
what is left of the whole animalafter it has been slaughtered
400
How should meats be thawed?
In the refrigerator...never at room temperature
500
What causes meat to shrink and become dry?
Too much cooking; water loss; high temperatures
500
How can bones indicate the age of the animal?
The color of the bones. The more white, the older.
500
Name the two main sections of a carcass
Hindquarter and forequarter
500
What measures the amount of usable meat on beef and lamb?
Yield grade
500
How long can you store meat in the freezer?
6-3 months
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