Question 1

flecks of fat throughout the lean meat, indicates the tenderness of a cut

Accepted Answer

Marbling

Question 2

long, thin tissue that holds muscles together

Accepted Answer

Connective tissue

Question 3

seafood with no bones or connective tissue; most have a hard shell

Accepted Answer

Shellfish

Question 4

seafood that has a backbone and fins

Accepted Answer

Fin fish

Question 5

two white string like structures that hold yolk in the middle of an egg

Accepted Answer

Chalazae

Question 6

shining a very bright light on eggs in order to judge their quality

Accepted Answer

Candling

Question 7

thick fluid commonly known as egg whites

Accepted Answer

Albumen

Question 8

an unsaturated fatty acid of a kind occurring chiefly in fish oils

Accepted Answer

omega 3 fatty acids

Question 9

a group of plants that have double-seamed pods containing a single row of seeds

Accepted Answer

legumes

Question 10

thickened blend of milk, eggs, and sugar used as base for many main dishes

Accepted Answer

custard

Question 11

the mixture that forms when combining liquids that ordinarily do not mix; can be temporary or permanent

Accepted Answer

emulsification

Question 12

thin white transparent tissue found in tendons, between muscle cells

Accepted Answer

Collagen

Question 13

soft or hard foam made from beaten egg whites and sugar; used for baked desserts

Accepted Answer

meringue

Question 14

egg mixture in form of large, thick pancake filled with ingredients and folded

Accepted Answer

omelet

Question 15

pie with custard filling; may contain chopped veggies, cheese, and chopped cooked meat

Accepted Answer

quiche

Question 16

when liquid accumulates between meringue and pie filling because meringue was spread on cool filling

Accepted Answer

weep

Question 17

puffy casserole made by folding stiffly beaten egg whites into sauce or pureed food and baking

Accepted Answer

souffle

Question 18

protein nutrient found in egg

Accepted Answer

yolk

Question 19

a protein forming the main constituent of elastic connective tissue

Accepted Answer

Elastin

Question 20

edible internal organs of poultry; liver, gizzard, heart

Accepted Answer

Giblets

Question 21

any bird raised for food

Accepted Answer

Poultry

Question 22

long bodies and joined limbs and covered with a shell; crabs, crayfish, lobster, shrimp

Accepted Answer

Crustaceans

Question 23

soft bodies covered by a rigid shell; clams, mussels, oysters, scallops, squid

Accepted Answer

Mollusks

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