G10 Meat Flashcards

1
Q

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

lamb) and pigs (pork

A

meat

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2
Q

flesh of catlle

A

beef and veal

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3
Q

flesh of sheep

A

lamb

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4
Q

flesh of pigs

A

pork

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5
Q
A

water

protein
fat

minerals

vitamins.

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6
Q

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

A

French knife/chef’s knife

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7
Q

knife used used for carving roast chicken and duck.

A

Utility knife

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8
Q

knife used for boning raw meats and poultry

A

Boning knife

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9
Q

knife used for carving and slicing cooked meats

A

Slicer

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10
Q

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

A

Butcher knife

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11
Q

knife used for accurate cutting of steaks

A

Scimitar or steak knife

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12
Q

knife used for cutting through bones

A

Cleaver

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13
Q

composition of meat

A

water
protein
fat
carbohydrates

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14
Q

70% of muscle tissue

A

water

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15
Q

20% of muscle tissue

A

protein

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16
Q

5% of muscle tissue

A

fat

17
Q

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,

A

coagulated

18
Q

The fat in meat contributes to:

A

Juiciness
Tenderness
Flavor

19
Q

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

A

maillard reaction

20
Q

plays a necessary part in the complex reaction called maillard reaction

A

carbohydrates

21
Q

determine the texture or grain of a piece of meat

A

muscle fibers

22
Q

composed of long, thin muscle fibers bound together in bundles

A

lean meat

23
Q

grained meat is composed of small fibers bound in small fibers

A

fine

24
Q

textured meat has large fibers

A

course

25
Q

network of proteins that bind the muscle fibers togethe

A

connective tissue

26
Q

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

A

Collagen

27
Q

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

A

elastin

28
Q

basic preparation method of meat

A
washing
skinning
dicing
trimming
slicing
seasoning
coating