Lab #2 Meat And Poultry

Front 1

BASTE

Back 1

to add a liquid to the surface of roasting meat to help prevent drying

Front 2

BRAISE

Back 2

to brown meat or vegetables in a small amount of fat, then to simmer slowly in liquid in a covered container

Front 3

COLLAGEN

Back 3

the primary protein of CT pearly white that provides support to muscles

Front 4

DRESSING

Back 4

heated separately in a casserole dish or pan and served as a side dish

Front 5

EVISCERATE

Back 5

remove the entrails from the body cavity

Front 6

MARBLING

Back 6

fat deposited in muscle that can be seen as little white streaks or drops

Front 7

MYOGLOBLIN

Back 7

the primary oxygen carrying pigment of muscle tissue that is responsible for the color of red meat.

Front 8

POULTRY

Back 8

domesticated birds raised for their meat

Front 9

PRIMAL CUTS

Back 9

large cuts which are further divided into retail cuts of an animal carcass

Front 10

RETAIL CUTS

Back 10

smaller cuts of meat obtained fro primal cuts and sold to the cosumer

Front 11

SEAR

Back 11

to brown the surface o meat by brief exposure to high heat

Front 12

SIMMER

Back 12

to cook food in hot liquid kept just below the boiling point of water

Front 13

STUFFING

Back 13

anything that is placed in the cavity of a bird during cooking