Terms
Thin, white connective tissue in meat
Collagen
Meat from cattle more than 1 year old.
Beef
Market forms of fish that are cross sections from large, dressed, fish
Steaks
Besides chicken, turkey, or duck, what is the other form of poultry
Goose
Cooking meat covered or uncovered in an oven.
Roasting
Tough, yellowish connective tissue in meat
Elastin
Meat from young sheep
Lamb
Market form of fish where sides of fish are cut lengthwise from the bones.
Fillet
Besides chicken, turkey or goose, what is the other form of poultry
Duck
Cooking meat in a a skillet without added fat.
Pan broiling
Small white flecks of internal fat in meat
Marbling
Meat from hogs
Pork
Form of fish with scales, gills, and internal organs removed
Drawn
Forms of this type of poultry are broiler-fryers, roasters or capon
Chicken
Cooking meat by direct heat on a grill or in an oven broiler.
Broiling
Particular edible part of meat, poultry or fish such as a pork chop or sirloin steak
Cut
Meat from young calves 1 - 3 months old
Veal
Shellfish with soft bodies that are covered by at least one shell
Mollusks
Forms of this type of poultry are toms, hens, or fryer-roaster.
Turkey
Cooking meat quickly at high temperatures in a small amount of fat in a skillet or wok.
Stir Frying
Variety meats
Meat that has fins, a bony skeleton and backbone
Fish
Shellfish with long bodies with jointed limbs, covered with a shell.
Crustaceans
The edible poultry organs such as liver, gizzard and heart
Giblets
Cooking meat in several inches of hot fat
Deep Fat Frying