Show:
Types of Meat
Purchasing Meats
Cooking Meats
Miscellaneous
Miscellaneous
100
Meat of cattle over 12 months of age.
What is beef?
100
This type of meat should be bright cherry red in color with creamy white fat.
What is beef?
100
This connective protein found in meats can be softened through cooking.
What is collagen?
100
Large cuts of meats shipped to the grocery store.
What is wholesale cut?
100
Experts recommend eating meats in moderation because they contain this.
What is saturated fats?
200
The meat of swine.
What is pork?
200
This meat is light pink in color and has a delicate flavor.
What is veal?
200
This connective protein found in meats can NOT be softened through cooking.
What is elastin?
200
Small cut of meat sold to consumers in retail stores.
What are retail cuts?
200
The top quality grade of meats found in retail stores is this.
What is choice?
300
The meat of sheep less than 1 year old.
What is lamb?
300
This meat is grayish pink to light rose color/
What is pork?
300
These types of meat will brown naturally in the microwave.
What is large cuts of meat with a high fat content?
300
Fat, water, and other volatile substances retained in pan drippings when meat is cooked.
What is cooking losses?
300
Frozen meats should be thawed here.
What is the refrigerator (or microwave)?
400
The meat of cattle less than 3 months of age.
What is veal?
400
When fresh, this meat is pinkish red in color and has white fat.
What is lamb?
400
Heat does this to protein.
What is coagulates?
400
Bacon comes from this part of the pig.
What is the side?
400
The cooking time for meats is affected by these 3 things.
What is desired degree of doneness, cooking temperature, and the size and shape of the meat?
500
The edible parts of animals other than muscle.
What is variety meats?
500
These factors affect the amount of meat purchased.
What is how many will be served, the amount of bone, and the need for leftovers?
500
Meat is cooked for these four reasons.
What is to destroy harmful bacteria, to improve flavor, to make meat easier to digest, and to make meat tender?
500
This must happen to meats shipped across state lines.
What is inspection?
500
Clues to meat tenderness include these 3 things.
What is the amount of marbling, bone shape, and the location of the meat on the animal?