Removing the extra fat, bones, and connective tissues that gives a wholesale and retail cuts neat and clean finish.

Assures that every customer gets the same amount of serving for the same price paid for.

Adding fat to a very lean and/or tough pieces of meat.

Softening a cut of meat by breaking down its interior fibers to make it easier to eat and digest.

The food is first browned at a high temperature, then simmered in a covered pot in cooking liquid.

The hottest stage in cooking using moist-heat method.

A form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.

This relies on heat conducted through the air from an open flame. 

Cooking in liquid below boiling point (82-99°C or 180- 211°F).

Meat from hog is called _______.

Meat from cow is called _____.

The meat of a 6-8 months old sheep is called _____.

_____ is goat's meat.

A carcass consists of bones, fat tissues, and _____.

Fatty tissues within the mucles is called _____.

The muscular tissues is consist of lean meat fat and _____.

The ossified tissue that forms the skeleton is the _____.

Meat treated with sodium nitrate is _____meat.

Chilled meat is cooled up to _____ centigrade.

what are the 4 most common red meat?

what good source that meat is high?

what should meats be?

what is the best way to cook chuck steak?

this material holds muscle to the bone and binds muscle fibers.

The following are all moist methods of cooking:

The method of heat transfer in roasting is:

When meat is stewed, it becomes tender because:

Microwaving heats food by causing:

Name the process where food is directly kept on fire?

Choose method of cooking where we use water ?

Food is cooked to make the following high risk foods safe to eat:

The following are all moist methods of cooking:

Which of the following does NOT come from a cow?

What is cooking methods for chicken soup ?