G10 Kinds and Market forms of Meat Flashcards

1
Q

refers to animal flesh, specifically that of mammals and birds that is eaten.

A

Meat

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2
Q

Grilling

Barbequing

Pan-frying

Sautéing

Stir-frying

Roasting

A

DRY HEAT COOKING METHOD

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3
Q

Boiling

Braising

Pot-roasting

Stewing

A

MOIST-HEAT COOKING METHOD

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4
Q

meat that is newly slaughtered and butchered and is no preserved.

A

FRESH MEAT

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5
Q

meat that is preserved using various food preservation and flavoring
processes that may involve smoking, spicing or cooking meat.

A

CURED MEAT

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6
Q

-meat is basically meat that has been kept in a
freezer

-17 degrees Celsius (0 degree Fahrenheit)

.

A

FROZEN MEAT

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7
Q

meat that is preserved by smoking,
curing or salting or adding chemical
preservatives.

A

PROCESSED MEAT

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8
Q

-refers to the meat from cattle, including cows (adult females), bulls (adult
males), heifer (young females and steers (castrated males). Veal is the meat of
calves

A

BEEF

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9
Q

the section taken from the neck and shoulder. (beef)

A

Chuck

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10
Q

the cut of meat taken from the breast of cattle. (beef)

A

Brisket

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11
Q

muscular part of the leg. Its has low fat content and is tough. (beef)

A

Shank

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12
Q

consist of short ribs, prime rib, and rib eye steaks (beef)

A

Rib

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13
Q

a tough cut of beef that is usually need for grinding (beef)

A

Flank

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14
Q

a relatively tender cut that is taken from the rear back portion of the cattle (beef)

A

Sirloin

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15
Q

has a smaller amount of fat compared of other cuts, making it one the most prized and expensive cuts of beef (beef)

A

Tender loin

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16
Q

cut beef that comes from the back of the cattle, along the sides (beef)

A

Short loin

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17
Q

a lean cut of meat that is slightly tough because its relatively low fat content (beef)

18
Q

beef cut

A
Chuck
Brisket
Shank
Plate
Rib
Sirloin
Flank
Tender loin
Round
Short loin
19
Q

used in Blade Steak, Blade Boston Roast

A

Boston Butt

20
Q

cut from a pig’s cheek

22
Q
23
Q

pork from a leg cut

24
Q

ribs cut from the lower portion of a pig, specifically the belly and breastbone

A

Spare ribs/Spareribs

25
Pig's Feet
Hind Feet
26
Bacon/Belly
27
a fairly tender and juicy cut of meat, but it is a little chewy (lamb)
Shoulder
28
the rib is taken from between the shoulder and the loin (towards the back of the sheep)
Rib
29
is sometimes considered to be part of the leg but it is often cut and sold separately
Sirloin
30
obtained from the part of the sheep's body between the forequarter and hindquarter
Loin
31
taken from the hindquarters and include the top or rump end of the leg and the thighs
Leg
32
foreshanks and hindshanks are cut from the botton section of the leg just below the kneww
Shank
33
containing a lot of cartilage and connective tissues, the meat obtained from the breast of lamb and mutton is tough
Breast
34
is cut from the side of the sheep's body between the ribs and the lamb
Flank
35
one of the cheapest cuts of lamb and mutton (lamb)
Neck
36
cut obtained from the back of deer(venison)
saddle
37
yields tough cuts of meat
Venison shoulder
38
cut from lower part of the leg
Shin/Shank
39
taken from the side of the deer's body. the flank cuts provide meat that is lean yet tough
Flank
40
refers to a primal cut obtained from the rump area of deer(venison)
Haunch