Home » Cooking Quality Meats » MEATS QUESTION FEW QUESTIONS… WITH A WORD BANK PLEASE HELP =[[[?

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

One thought on “MEATS QUESTION FEW QUESTIONS… WITH A WORD BANK PLEASE HELP =[[[?

  1. Luna says:

    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
    References :

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