G10 Different kinds of meat and its source

Question 1

meat from domesticated pigs
typically high in fat
commonly slaughtered one year or less of age to ensure tender cuts

Answer 1

pork

Question 2

collective name for all domesticated oxen

Answer 2

Cattle

Question 3

meat from cattle over one year old

Answer 3

Beef

Question 4

male cattle

usually not raised to be eaten

Answer 4

Bulls

Question 5

young cows or bulls prized for their meat

Answer 5

Calves

Question 6

female cattle after first calving raised principally for milk and calf production

Answer 6

Cows

Question 7

male cattle castrated prior to maturity and principally raised for beef

Answer 7

Steers

Question 8

entire beef carcasss can range in weight from

Answer 8

500-800 pounds

225-360 kg

Question 9

flesh of a young calf
4-5 months old
cause of its age, its considered by some to be the finest meat

Answer 9

Veal

Question 10

cows must calve before they begin to give milk

Question 11

meat of calves under the age of nine months

most veal comes from calves slaughtered when they are 8-16 weeks

Answer 11

Veal

Question 12

Veal is _ in color than beef

Answer 12

lighter

Question 13

Veal has a _ delicate flavor

Answer 13

more

Question 14

Veal is generally more tender

Question 15

Young veal has a _ texture

Answer 15

firm

Question 16

young veal is _ in color

Answer 16

light pink

Question 17

young veal has very _ fat

Answer 17

little

Question 18

iron in the food begins to turn the young anima;s meat

_

Answer 18

red

Question 19

meats of domesticated sheep

Its texture is a direct result of what it consumes and the age at which it is slaughtered

Answer 19

Lamb

Question 20

a young lamb that has not been fed grass or grains

Answer 20

Spring Lamb

Question 21

lamb is slaugtered at an early age, quite tender and can be prepared by almost any cooking method

Question 22

lamb carcass generally weighs between

Answer 22

41 to 75 pounds

20 to 35 kg

Question 23

meat from deer/goat

Answer 23

Chevon

Question 24

beef rare
beef medium
beef medium well
beef well done
ground beef
pork

Question 25

stage of doneness | red, juices, blood, soft, jelly-like

Answer 25

very rare

Question 26

stage of doneness | raw red portion of meat is small, around is pink brown outer surface, juices are red

Answer 26

rare

Question 27

interior portion is rich and pink | meat is plump and firm

Answer 27

medium rare

Question 28

modified rose, pink juices are less

Answer 28

medium

Question 29

pink color dissapears, juices are clear, gray, firm to touch

Answer 29

medium well

Question 30

gray inside and out, shrunken, little or no juice appear, brown and dry

Answer 30

well