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

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

Leg meat is usually more tender than back meat.

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

What can be done to tenderize a meat containing elastin?

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

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

Fat is desirable in meat for three reasons. Which one is not one of them?

According to their grade, we can classify the meats as first quality, second quality or third quality meats.

What is veal?

The center and thickest part of the tenderloin is called ...

Which of the cooking techniques below can be used for cooking escalope?

By applying which of the followings, we can get a good result from brisket?

What is the difference between lamb and mutton?

Hindshank is the lower portion of the animal's front legs.

Which of the following animal is considered to have dark meat?

Dry-heat cooking methods are generally suitable for white meat, while techniques containing more liquid can be used for the dark parts.

Solutions containing high levels of salt is called ...

Salting and then resting food before cooking it is called ...

Which of the followings is not a benefit that we get from dry-aging a meat?