Meat Review

Meat of cattle over 12 months of age is called ______.

• veal

• chicken

• beef

• pork

• lamb

Large cuts of meat shipped to retail grocery stores are called ______.

• beef

• lamb

• wholesale cuts

• veal

The meat of cattle less than three months of age is called ______.

• beef

• lamb

• pork

• veal

The meat of swine is called ______.

• Pork

• Beef

• Lamb

• Chicken

• Veal

The meat of sheep less than one year old is called ______.

• Beef

• Pork

• Veal

• Lamb

Edible parts of animals other than muscles are called ______.

• Collagen

• Cooking losses

• Elastin

• Variety meats

All meat and meat products shipped across state lines must be federally inspected.

• True

• False

Quality meat will have course, yellow fat.

• True

• False

Meat from muscle tissue that receives little exercise is more tender.

• True

• False

Heat coagulates protein.

• True

• False