Protein
Composition
Cooking
Meats
Miscellaneous
100
(True or False) Meats provide high quality
What is true?
100
The lean, red, or pinkish part of the meat
What is the muscle?
100
A mixture of an acidic ingredient & seasonings used to soak meat in before cooking
What is marinate?
100
What is part of this food group
What is meats and beans group?
100
Raw meat must be handled carefully to prevent this
What is food borne illness?
200
Protein promotes ____ in your teen years.
What is growth?
200
Layers of _____ can be found between the muscle of the meat
What is fat?
200
Grinding, scoring & pounding meat are all ways to ____ meat
What is tenderize?
200
This king of meat has less fat and cholesterol than fatty meats
What is lean meats?
200
You do this to fresh meat to legthen its storage time
What is freezing?
300
Protein moleculesare shaped like _____ _____
What is coiled springs?
300
Tissue surrounding sections of muscle that hold it together
What is connective tissue?
300
You can tenderize tough meats by _____ or _____ their fibers.
What is cutting, tearing?
300
This kind of meats is high cholesterol & includes liver, heart & kidney
What is organ meat?
300
This kind of meat comes rom mature cattle over one year old
What is beef?
400
The flecks of fat throughout meats are called ______
What is marbling?
400
Marbling adds this to meat
What is moisture and/or calories?
400
Acid and enzymes tender tough meat cuts through what kind of reaction
What is chemical reaction?
400
3 ounces of cooked meat is about the size of this
What is a deck of cards?
400
Cooking tenderizes the meat muscle and brings out its _____ flavors
What is natural?
500
Protein molecules in connective tissue job is to ____________
What is hold muscles together?
500
Also called gristle, this does not break down while cooking a meat
What is elastin?
500
The Maillard reaction causes this in meat
What is browning?
500
You should have ____ ounces from the meats and beans group per day
What is 5 1/2?
500
This gives meat its red color
What is myoglobin?
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