Chapter 8: Meat & Alternatives - Meat [Part 2]

What should the grains of tender be?

• fine and even

• coarse

Beef with short muscle fibres and marbling fats tend to be tender as well.

• True

• False

Lean meat should have many bones or visible fats in it.

• True

• False

How does the action of mechanical methods tenderise meat?

• Shorten the muscle fibres

• Break down muscle fibres

Why is it not advised to marinate meat with acid such as lemon juice or vinegar, for too long?

• Meat will turn mushy

• Meat will turn tough

How does tenderisers make meat more tender?

• Break down proteins in connective tissues

• Break down muscle fibres

How does adding too much tenderiser to meat result in a mushy texture?

• Too much tenderiser can cause the connective tissues and muscle fibres to break down too much.

• Too much tenderiser can cause the muscle fibres to shorten.

Which method of cooking is suitable for tender cuts of meat?

• Dry-heat cooking methods

• Moist-heat cooking methods

Which method of cooking is suitable for tougher cuts of meat?

• Dry-heat cooking methods

• Moist-heat cooking methods

What causes the protein in meat to shrink during dry-heat cooking?

• Coagulation of proteins in meat

• Gelatinisation of proteins in meat