REVIEWER

Front

What are the networks of proteins that bind the muscle fibers together?

Back

Connective Tissue

Front

A type of knife used for boning raw meats and poultry.

Back

Boning Knife

Front

It is the quality of the meat gauging how easily it is chewed or cut.

Back

Tenderness

Front

What do you call the fat that is deposited within the muscle tissue?

Back

Marbling

Front

It is the main source of flavor in meat.

Back

Fat

Front

What do you call the chemical reaction that creates brown pigments in cooked meat?

Back

Maillard Reaction

Front

What composition of meat is 20% of the muscle tissue? Options: Fat, Water, Carbohydrates, Protein

Back

Protein

Front

What is the white connective tissue that dissolves or breaks down by long, slow cooking with liquid?

Back

Collagen

Front

Which of the following meat is the flesh of a young calf, and it is considered by some to be the finest meat?
Veal, Pork, Carabeef, Meat

Back

Veal

Front

What do you call the immature meat of sheep?

Back

Lamb