QUIZ ON PREPARING MEAT DISHES

These are network of proteins that bind the muscle fibers together and is tough.

It is the meat of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered.

It is the yellow connective tissue and is not broken down in cooking.

The 20% muscles tissue of a meat.

It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain.

These determine the texture or grain of a piece of meat.

Surface fats protect the meat from drying out during cooking. Adding surface fat is called ________________ .

Without ______________________ desirable flavor-appearance of browned meats would not be achieved

It is the meat from deer/goat.

ASF stands for....