TLE QUIZ

comprises water, protein, fat, and various amounts of minerals and vitamins.

• Poultry

• Beef

• Meat

• Cattle

Beef/Pork is divided into large sections called

• Primary Cuts

• Primal Cuts

• Priority Cuts

• Prime Cuts

this is very popular and is used across the globe.

• Meat

• Beef

• Pork

• Sheep

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

• Muscle Fibers

• Connective Tissue

• Carbohydrates

• Collagen

white connective tissue that dissolves or breaks down by long, slow cooking with liquid.

• Fat

• Flavor

• Elastin

• Collagen

it plays a necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing.

• Protein

• Fat

• Carbohydrates

• Water

70% of muscle tissue

• Fat

• Water

• Protein

• Carbohydrates

20% of muscle tissue. It coagulates when it is heated. It becomes firmer and loses moisture.

• Protein

• Fat

• Carbohydrates

• Connective Tissues

meat from cattle over one year old

• Pork

• Sheep

• Beef

• Veal

flesh of a young calf, 4-5 months old.

• Beef

• Veal

• Sheep

• Lamb