Beef and Pork Quiz Review

The ________ is made of protein and gives cooked meat texture, nutrients and flavor.

• Muscle

• Connective tissue

• Bone

• Fat

________ is a type of connective tissue that is tough and almost inedible. It is often cut off.

• Silver skin

• Fat

• Skin

• Muscle

________ is a type of connective tissue that is tough and almost inedible. It is often cut off.

• Silver skin

• Fat

• Skin

• Muscle

Select ALL the factors that determine how tough or soft meat will be.

• Age of the animal

• How active the muscle is

• Size of the animal

• Color of the animal

Select ALL the factors that determine how tough or soft meat will be.

• Age of the animal

• How active the muscle is

• Size of the animal

• Color of the animal

Select ALL the factors that determine how tough or soft meat will be:

• Age of the animal

• How active the muscle is

• Size of the animal

• Color of the animal

The ______ of meat refers to the direction in which the muscle fibers run.

• Grain

• Cartilage

• Muscle

• Intermuscular Fat

You must cut with the grain when cutting meat.

• True

• False

______ provides moisture, tenderness, and flavor to meat.

• Fat

• Muscle

• Connective Tissue

• Bone

______ is the streaks of edible flavorful fat that runs within the muscle.

• Marbling

• Muscle fibers

• Grain

• Connective Tissue