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11 Cards in this Set
- Front
- Back
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What are the three major components of muscle tissue?
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Water, Protein, and Fat
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What is the main source of flavor in meats?
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Fat
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What are the two types of conective tissue found in meats?
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Collagen and elastin
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What are the two primary meathods for aging meats?
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Dry aging and Wet aging
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Term that means to kill and dress a meat animal
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Butcher
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Is meat required to be graded by the federal government?
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No, but the meat is required to be inspected
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What are the two most tender types of cuts of meats?
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Rib cuts and Loin cuts
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What is the most accurate method of testing doneness of dry heat cooked meats?
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Using an internal heat meat thermomeater
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How do you test the doneness of broiling meats?
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By touch
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How do you test the doneness of moist heat cooked meats?
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using a meat fork, when the tongs slide easily in and out of meat it is tender enough.
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What are the three main factors that determine juiciness of meats?
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Internal fat, Gelatin, and Protein coagulation
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