Lab #2 Meat And Poultry

Question 1

What kind of heating method are being braising grilling, pan broiling, frying?

Answer 1

Dry Heating Method

Question 2

What type of heating method is braising, stewing, poaching?

Answer 2

Moist Heating method

Question 3

Where is meat derived from?

Answer 3

Primarily the muscle tissues of mammals.

Question 4

What is poultry?

Answer 4

Variety of domesticated birds raised for their meat.

Question 5

What tissue holds cells in the body?

Answer 5

Connective

Question 6

Meat is more tender when it comes from a ______ animal.

Answer 6

Younger

Question 7

What are muscle tissues made up of?

Answer 7

Muscle fibers that are in bundles

Question 8

What main proteins are in connective tissue?

Answer 8

Collagen, ellastin, reticulin

Question 9

How should tender cuts be cooked?

Answer 9

Dry heat

Question 10

What happens when collagen and water interact under heat?

Answer 10

Collagen turns into gelatin

Question 11

What is marbling

Answer 11

A high content of fat withing muscle

Question 12

Is white meat tender or dry?

Answer 12

Dry

Question 13

Is dark meat tender or dry?

Answer 13

Tender

Question 14

Why are they different?

Answer 14

White is from the breast which is used alot

Dark has more fat content

Question 15

What do marinades do to a cut of meat?

Answer 15

Denatures the process of proteins and tenderizes tough meat.

Question 16

Muscles that are used more develope more____ tissue?

Answer 16

Connective

Question 17

E coli is from

Answer 17

Contamination of ground beef

Question 18

Trichinosis disease come from

Answer 18

undercooked pork

Question 19

Campylobacter jenji comes from contamination of

Answer 19

Raw chicken

Question 20

Hope do you avoid campylobacter jejuni

Answer 20

Cook poultry 160 deg

Question 21

How do prevent e coli?

Answer 21

Cook beef cuts 145 deg ground beef 160 deg

Question 22

What is braising ?

Answer 22

To brown meat or veggiesin small amount of fat,

Then simmer in liquid and cover

Question 23

What is collagen

Answer 23

A tough white protien that is the base of connective tissue.

Question 24

What is myoglobin?

Answer 24

Oxygen carrying pigment of muscle tissue

Question 25

What are primary cuts?

Answer 25

Large cuts of animals which are further divided into retail cuts

Question 26

Are wholesale cuts and primary cuts the same?

Answer 26

Yes

Question 27

What are Retail cuts?

Answer 27

The smaller cuts of meat cut from primal cuts.

Question 28

What is searing

Answer 28

To brown the surface of meat

Brief heat exposure to meat.

Question 29

What is a steer

What is a heifer

Answer 29

Steer- young castrated male

Heifer-young female not had a calf

Question 30

What meat quality is a bull?

Answer 30

Lowest quality

Question 31

What is the age range for veal?

Answer 31

3 weeks to 3 months

Question 32

How old are hogs?

Answer 32

Older than 4 months.

Question 33

How old are pigs?

Answer 33

Younger than 4 months

Question 34

What is adipose tissue

Answer 34

Fat

Question 35

There are two types of these tissues

Answer 35

Cover fat marbling