Archive for April, 2014

MEATS QUESTION FEW QUESTIONS… WITH A WORD BANK PLEASE HELP =[[[?

MEATS QUESTION FEW QUESTIONS… WITH A WORD BANK PLEASE HELP =[[[?
after , amino acids, baste, beef, before, braise, choice, connective tissue, cured meats, dry, enzymes,gelatin, grading, ground beef, ground chuck, ground meat, ground sirloin, inspection, lamb, less tender, marbling, marinade, meat thermometer, moist, pan-broil, pork, protein, retail,rib, roating,rump, select, sirloin, stewing, tenderness, tenderizing, variety meats, veal, whole sale , 4 oz or 1/4 lb. 6 0z or 1/3 lb. 8 oz or 1/2 lb

17)-____________-Serving portion of bonless meat or fish
18)-____________- is stewing is a dry or moist heat cooking method?
19)-____________- Is broiling is a dry or moist heat cooking method?
20)-____________-Which has the highest fat content : ground beef, ground round, ground chuck, or Ground sirlon?
21)-____________- The main nutritional value of meat and fish is complete______?_______

22)-____________-the most common grade of meat found in the grocery store.

23)-____________-what is the highest grade of meat avialiable?
24)-____________- A check to make sure meat wholesome and processed under sanitary conditions.
25)-____________-a guide to quality and cut ability.

26)-____________- a mixture of oil and an acid used to tenderize meat. Breaks down connective tissue)

27)-____________-Pounding, cuving and grinding are mechanical methods od doing this

17)-__select

18)-__moist

19)-__dry

20)-__ground chuck

21)-__protein

22)-__choice

23)-__sirloin

24)-__inspection

25)-__variety meats

26)-__amino acids

27)-_ tenderizing

1 comment - What do you think?
Posted by mark - April 25, 2014 at 5:14 am

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