QUIZ ON PREPARING MEAT DISHES

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

(a)  

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.

(a)  

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

(a)  

The 20% muscles tissue of a meat.

(a)  

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

(a)  

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

(a)  

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

Without (a)   desirable flavor-appearance of browned meats would not be achieved

It is the meat from deer/goat.

(a)  

ASF stands for (a)