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and environment of individuals, families and communities.
What are factors impacting meat and eating quality? Primal and retail carcass identification. Identify the primal and retail cuts of carcass. What is water-holding capacity? Discuss post-mortem methods for meat. How is meat tenderness determined? What are factors impacting tenderness of meat? What are sources of meat flavor? What is meat? Can one identify an animal species? What are factors affecting juiciness of cooked meat? What are the general proteins of meat? What are cooking methods of meat? Discuss sarcoplasmic proteins? Discuss the cooking of meat? Discuss the basics of meat? Discuss the processing of meat? Indicate appropriate cooking methods for the retail cuts? How does cooking affect collagen? How does cooking affect elastin? What are advantages from adding soy protein to meat? What are disadvanrages of adding soy protein to meat? How does soy protein affect the yield of meat products? Will meat brown more uniformly if braised, oven fried, microwave-fired? Why is chicken tender when stir fried? What is the impact of breading on shrinkage, juiciness, or tenderness? Why? Would you expect pork shoulder to be tender with dry heat? Would you expect pork shoulder to be tender with moist heat? Is chuck roast a tender cut? Does moist heat tenderize the chuck roast? Why is tongue cooked in moist heat? How does pressure cooking affect time to tenderize? Why does the "high heat" tenderize? Which cuts of meat may appropriately be pressure cooked or parboiled? What connective tissue does moist heat tenderize? For wise buying of fresh meats, __choose the top quality available __buy roasts just large enough for one meal __estimate cost per serving instead of relying of cost per pound __take advantage of reduced prices on torn or damaged packages Gelatin as a food ____is a colloidal sol or gel ____is of low nutritional value as a protein source ____becomes an elastic solid as it cools ____all of the above Meat contains approximately this amount of protein ____20% ____50% ____75% ____100% Tenderness of a cut of meat is increased by ____larger amounts of connective tissue in the muscle ____aging or ripening of the raw meat ____cooking in boiling water ____increased marbling Meat from mature animals, as opposed to young animals, is ____darker in color ____less apt to be tender ____usually higher in fat content ____all of the above What are the basic pigments in meat? What are their reactions? Why is meat tough? 
Updated: Friday, July 24, 2009. | |||||||||||||||
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