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A) B) C)

2 ounces 3 ounces 6 ounces


True Meat is an excellent source of protein. Iron – transports oxygen to our cells Zinc – wound healing & maintains taste and smell Phosphorus – works with calcium to build bones Thiamin – nervous system function & releases energy from carbs Riboflavin – regulates hormones Niacin – needed for red blood cell formation Vitamins B6 and B12 – for normal growth and development


A)

B)

The edible muscle of an animal The connective tissue and fat of animals


A) B) C)

Melts when cooking Is a thin, white, transparent tissue found in tendons Is something that makes ones lips bigger


A)

B) C)

Is a yellowish, tough, elastic, connective tissue Cannot be softened by heat Must be pound, cut or ground to tenderize


A)

B)


A) B) C)

the cut the grain the connective tissue


A) B)

C)

Steak Pork chop Roast


A) B)

Wholesale cut Retail cut

Wholesale cuts are also known as primal cuts and sold to retail stores.


A) B)

Wholesale cut Retail cut

Retail cuts are the smaller cuts you find for sale.


True All meat must be inspected for wholesomeness. The Federal Meat Inspection Act requires that all meat shipped a cross state lines be inspected.


  

Highest Grade  Marbled $$$$$ Tender  Flavorful  

Commonly sold in supermarkets Less marbling Tender Flavorful

  

Least marbled Least expensive Store brand


A) B) C)

D) E) F)

Amount of marbling Age of the animal Texture and appearance of meat A&B B&C All of the above


A) B)

20% 30%


A) B) C)

Processed meats Variety meats Convenience meats


A) B)

Have flavor added to them Are not REAL meat

Curing, smoking and cooking are methods to process meats.


True


True


False

Only processed meats that have been precooked are ready to eat.


ď‚Ą ď‚Ą

Must be refrigerated. In a plastic bag.


A) B)

2 days 4 days


Rinse under cold water

 

Pat dry with a paper towel

Trim any visible fat


A) B) C) D)

Ground beef, pork, veal & lamb Fresh beef, veal & lamb Fresh pork Leftovers and casseroles


A) B)

C)

Flank Plate Brisket


A)

B)


A)

B) C)

Shoulder Loin Side


Chapter 36 Meats  

Notes from chapter

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