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30: In Review Questions
Water can comprise up to _____ percent of muscle tissue.
A. 25
B. 33
C. 50
D. 75
The amount of _____ _____ is the most important factor in determining the toughness of a cut of meat.
True or false. The layer of fat that forms around the outside of a muscle is called marbling.
A. True
B. False
How do enzymes impact the aging of meat?
List three types of meats that improve in flavor and tenderness by aging.
In four-legged animals, where are the most active muscles typically located? in poultry?
For what does the USDA inspect meat?
Contrast a
quality grade
with a
yield grade
.
True or false. Meat carcasses are cut into large sections called subprimal cuts.
A. True
B. False
List the top three grades for the following:
beef
pork
poultry
List the primal cuts of veal.
Arrange the following poultry in order from smallest to largest: tom turkey, poussin, roaster chicken, quail.
What does
render
mean?
List the four items that make up the giblets of a bird.
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