Meat, Poultry, Marination

How much water is there in meat?

• 55%

• 65%

• 75%

• 85%

The more fibrils contained in the fiber, the easier it gets to cook and cut the meat.

• True

• False

The more the muscles move, the more they get firmer.

• True

• False

Leg meat is usually more tender than back meat.

• True

• False

Lines, or muscle fibers running along the meat, are also called ...

Meat should be cut not parallel but against the muscle fibers.

• True

• False

There are two important connective tissues. Which of them cannot be broken down or eliminated by cooking?

What can be done to tenderize a meat containing elastin?

• Elastin can be soaked up in water

• Elastin can be removed

• The meat can be marinated

• The meat can be left to a rest

Which of them is not a way to tenderize a meat containing elastin?

• Pounding

• Grinding

• Slicing

• Marinating

As the animals get older, the amount of collagen in them decreases.

• True

• False

• It depends on what type of meat you use