Ch. 13 & 14 Review

The meat of swine

• Pork

• Collagen

• Beef

• Veal

Fat, water, and other volatile substances retained in pan drippings when meat is cooked.

• Retail cut

• Braising

• Cooking Losses

• Variety Meats

Large cut of meat shipped to the retail grocery store.

• Variety Meats

• Retail Cuts

• Half Cuts

• Wholesale Cuts

The meat of cattle less than a year of age.

• Pork

• Beef

• Dairy Cow

• Veal

Small cut of meat sold to consumers in retail stores

• Variety Meats

• Retail Cuts

• Half Cuts

• Wholesale Cuts

Edible parts of animals other than muscle.

• Variety Meats

• Retail Cuts

• Half Cuts

• Wholesale Cuts

A connective tissue in protein that cannot be softened by cooking.

• Collagen

• Elastin

• Frying

• Braising

A connective tissue in protein that can be softened by cooking.

• Collagen

• Elastin

• Braising

• Pork

Cut the bird into pieces, coat the pieces with breading or batter, and brown them 1/2 inch of hot fat.

• Collagen

• Braising

• Frying

• Boiling

Add a small amount of water to a skillet containing browned poultry pieces. Then cover the skillet tightly and cook over low heat until poultry is tender.

• Braising

• Boiling

• Frying

• Freezing