Basic structure of meat
This part of meat is made of long, thin fibers that taper at the ends which makes up the grain of meat.
What is Muscle Tissue?
This makes meat tissue more tender, increases flavor, and helps retain moisture in the meat as it cooks.
What is marbling?
Meat that does not meet the guidelines to be sold as prime, choice, or select are ground up and made into processed meats.
What is processed meats?
Comes from meat of immature cattle between the ages of 3 weeks to 3 months.
What is veal?
This process involves running tough meat through a machine that pokes holes through the meat.
What is cubing?
This holds the fibers in the muscle tissue together.
What is connective tissue?
Soak the tough meat in liquids which contain some sort of food acid. The acid helps soften the meat fibers and connective tissue.
What is marinating?
This meat is light to dark red in color with some marbling and a thin layer of creamy fat. Meat markets sell this grade.
What is select?
This meat comes from a pork shoulder and is cured and smoked.
What is picnic ham?
The methods of cooking meats can be divided into two groups.
What are:
1. Dry heat
2. moist heat
The two types of fat.
What are Visible and invisible fat?
Is a specific portion of meat such as rib steak, round steak, or ribs.
What is cut of meat?
This meat is bright cherry red, a lot of marbling, fine texture, creamy white fat layer on the outside. This meat is purchased by restaurants, and is the most expensive meat to buy.
What is Prime?
This meat comes from sheep over one year old.
What is mutton?
This method of tenderizing meats involves hitting the tough meat tissues with a heavy object such as a meat mallet to soften the cells.
What is pounding?
The two types of connective tissue.
What are collagen and elastin?
The internal organs of animals.
What are variety meats?
This grade of meat is a deeper red color, moderately marbled, and the fat is more white than creamy. Meat markets sell this grade.
What is choice?
These meats are treated with salt, sugar, spices and certain chemicals-often wood smoke.
What are cured meats?
The 4 reasons why we cook meats.
What are:
1. improve flavor
2. change it’s color
3. make it more tender
4. destroy harmful organisms
This part of the animal indicates if meat is tender or less tender.
What is the bone shape?
This term means cutting the meat on one side almost to the center in a cube like manner, then turn it over and cut the other side.
What is scoring?
Meat grading is based on what three things?
What is:
1. the amount of marbling
2. color of meat and fat
3.the amount of fat
This meat comes from the hind leg of pork and has been cured in a special solution and smoked.
What is ham?
What are the two main factors that determine if the meat will be more or less tender?
What are:
1. location of meat on the animal, if that part was exercised
2.the age of the animal, in older animals the meat typically gets tougher.