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22: Review
Write your answers using complete sentences when appropriate.
Give three tips for selecting and preparing meat to help limit the amount of fat, cholesterol, and calories supplied by meat in the diet.
What is the difference between hamburger and ground beef?
What are cured pork products?
How does the nutritional value of grass-fed meat compare with that of grain-fed meat?
What are the most common grades of beef sold in retail stores?
How does the location of the meat in the animal affect the tenderness of a cut?
Name two factors that affect the cost per serving of meat.
Within what time period should refrigerated fresh meat cuts, such as chops, roasts, and steaks, be used?
Which type of connective tissue can be tenderized by moist-heat cooking methods?
What are three characteristics of meat cooked at moderate temperatures?
What are three factors that affect the amount of time required to cook meat?
List the dry-heat cooking methods used for meats. What types of cuts are best prepared by these methods?
What is searing and why are meat cuts often seared before braising?
True or false. Frozen meats must be defrosted before cooking.
Name a meat alternative and describe how it can be cooked.
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