ProStart 2- Ch. 16 Meat

This technique is to cut a piece of meat lengthwise nearly in half so that it opens out and lies flat.

• Scallops

• Emince

• butterflying

• offal

This type of connective tissue will break down during the cooking process of meat.

• Gristle

• Elastin

• Sliverskin

• Collagen

The grade of meat that measures the edible or usable portion of meat after being trimmed is called?

• yield

• quality

• USDA A

• a serving

Thin, boneless cuts of meat that are lightly pounded are called?

• scallops

• noisettes

• tenderloin

• medallions

Beef is firmest when it is cooked how well?

• Fare

• Medium

• Well done

• Medium well

Fresh meat must be delivered at what temperature or lower?

• 21 degrees F

• 31 degrees F

• 41 degrees F

• 51 degrees F

What are small, round pieces of meat that are molded by wrapping them in cheese cloth called?

• Medallions

• Noisettes

• Scallops

• Tenderloin

Marinating tenderizes and make meat more

• lean

• flavorful

• chewy

• well-done

In order for the muscle tissue to relax, meat must be aged for at least how many hours?

• 4 to 20 hours

• 20 to 48 hours

• 48 to 72 hours

• 72 to 96 hours

The highest quality USDA grade of beef is what?

• Good

• Quality

• Choice

• Prime