G10 Meat

Question 1

is a term for the flesh of cattle (beef and veal), sheep

lamb) and pigs (pork

Answer 1

meat

Question 2

flesh of catlle

Answer 2

beef and veal

Question 3

flesh of sheep

Answer 3

lamb

Question 4

flesh of pigs

Answer 4

pork

Answer 5

water

protein
fat

minerals

vitamins.

Question 6

knife for for general purpose chopping, slicing, and dicing.

Answer 6

French knife/chef’s knife

Question 7

knife used used for carving roast chicken and duck.

Answer 7

Utility knife

Question 8

knife used for boning raw meats and poultry

Answer 8

Boning knife

Question 9

knife used for carving and slicing cooked meats

Answer 9

Slicer

Question 10

knife used for cutting, sectioning, and trimming raw meats in the butcher shop

Answer 10

Butcher knife

Question 11

knife used for accurate cutting of steaks

Answer 11

Scimitar or steak knife

Question 12

knife used for cutting through bones

Answer 12

Cleaver

Question 13

composition of meat

Answer 13

water
protein
fat
carbohydrates

Question 14

70% of muscle tissue

Answer 14

water

Question 15

20% of muscle tissue

Answer 15

protein

Question 16

5% of muscle tissue

Answer 16

fat

Question 17

protein _ when it is heated. it become firmer and loses moisture. When protein has _ to the desired degree, the meat is said to be done,

Answer 17

coagulated

Question 18

The fat in meat contributes to:

Answer 18

Juiciness
Tenderness
Flavor

Question 19

takes place when meats are browned by roasting, broiling or sauteing

Answer 19

maillard reaction

Question 20

plays a necessary part in the complex reaction called maillard reaction

Answer 20

carbohydrates

Question 21

determine the texture or grain of a piece of meat

Answer 21

muscle fibers

Question 22

composed of long, thin muscle fibers bound together in bundles

Answer 22

lean meat

Question 23

grained meat is composed of small fibers bound in small fibers

Answer 23

fine

Question 24

textured meat has large fibers

Answer 24

course

Question 25

network of proteins that bind the muscle fibers togethe

Answer 25

connective tissue

Question 26

white connective tissue that dissolves or breaks down by long, slow cooking with liquid

Answer 26

Collagen

Question 27

yellow connective tissue and is not broken down in cooking(silver skin)

Answer 27

elastin

Question 28

basic preparation method of meat

Answer 28

``` washing skinning dicing trimming slicing seasoning coating ```