TLE

Question 1

what are the 7 basic preparation method of meat?

Answer 1

washing
skinning
dicing meat
trimming
slicing
seasoning
coating

Question 2

cutting of meat hy determining the direction of the grain

Answer 2

slicing

Question 3

addition of salt and white/black pepper to improve flavor

Answer 3

seasoning

Question 4

adding ______ will extract juice and slows down the browning

Answer 4

salt

Question 5

use this to keep your meat attracttuve with white color

Answer 5

white pepper and cayenne

Question 6

2 basic ingre for coating

Answer 6

flour
bread crumbs

Question 7

animal flesh that is eaten as food

Answer 7

meat

Question 8

high in fat slaughter one or less year

Answer 8

pork

Question 9

flesh of a young calf, 4-5 months old

Answer 9

veal

Question 10

meat from cattle

Answer 10

beef

Question 11

meat of goat and dear

Answer 11

chevon

Question 12

main course of a meal

Answer 12

entree’

Question 13

centerpiece of a tray or platter of food

Answer 13

grosse piece

Question 14

4 kinds of doneness

Question 15

large or a whole piece of food offered

Answer 15

grosse piece

Question 16

cut up before cooking

Answer 16

entree

Question 17

5 nutrient content of meat

Question 18

firm and definite resistance

Answer 18

medium

Question 19

hard and rough

Answer 19

well done

Question 20

very sofy, jelly like texture

Answer 20

rare

Question 21

springy and resistant

Answer 21

med-rare

Question 22

major constituet of meat after water

Answer 22

protein

Question 23

how many grams of protein does meat have?

Answer 23

7 grrrrr

Question 24

content can be vary widely, according to the grade of meat and its cut

Answer 24

fat

Question 25

excellent source of what vitamin?

Answer 25

vit B

Question 26

found in liver and mussle tissue when alive

Answer 26

carbo

Question 27

excellent source of what minerals?

Answer 27

iron, zinc, copper