Foundations 2 Chapter 16 Mark III
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1What are the two types of connective tissues found in meats?muscle and fatcollagen and elastinmuscle and watergristle and fat120s
- Q2Elastin connects the meat to the _________ and will not break down during the cooking process.boneflanktendonloin120s
- Q3The tenderest cuts of meat come from muscle groups that receive the......highly exercised areasmoderate exercise and no stressleast amount of exercise and stressgrass fed only120s
- Q4What is the connective tissue that breaks-down during long, slow, moist-heat cooking?fibrouscollagenadiposeelastin120s
- Q5What are small, rounded pieces of meat that are molded by wrapping them in cheese cloth called?meat wheelscheese wheelsscallopsmedallions120s
- Q6Which fabrication technique cuts a piece of meat lengthwise- nearly in half- so that it opens out and lies flat?butterflyingtrimmingfilletingtrussing120s
- Q7The process of butchering primal cuts into usable portions, such as roasts or steaks is called?fabricationtrimmingbutterflyingtrussing120s
- Q8This term is used to describe meats, fabricated or primal, that are ready for sale?retail cutswholesalingloinstrussing120s
- Q9This type of meat is specially slaughtered and processed to comply with jewish law?gray meatssalted meatskosher meatsjewish meats120s
- Q10Fact or Fiction- Non-flavored yogurt can be used to tenderize tough pieces of meat?FactFiction120s