G10 Quiz 1 Flashcards
1
Q
Yellow connective tissue and is not broken down in cooking.
A
Elastin
2
Q
White connective tissue that dissolves or breaks down by long, slow cooking with liquid.
A
Collagen
3
Q
s fat that is deposited within the muscle tissue
A
Marbling
4
Q
Carbohydrates plays a necessary part in the complex reaction.
A
Maillard
5
Q
Used for cutting, sectioning, and trimming raw meats in the butcher shop.
A
Butcher knife
6
Q
used for carving roast chicken and duck
A
Utility knife
7
Q
Other term for chef’s knife.
A
French knife
8
Q
What is the percentage rate of white meat chicken, with skin after cooking?
A
61%
9
Q
Fine grained meat is composed of small fibers bound.
A
small fibers
10
Q
Course textured meat has
A
large fibers
