NHM 250 Exam 3 || Error-free Answers 100%.
Meats correct answers One of the most costly food purchases
Primal Cuts correct answers Primary division; initial butchering (cut of meat)
Subprimal Cut correct answers produced from each primal (cut of meat)
Fabricated Cuts correct answers Individual portions (cut of meat)
Edible lean muscular tissue correct answers gives meat its appearance
72% Water
20% Protein
7% Fat
1% Minerals correct answers Ratio of water, protein, fat and minerals in meat
Connective tissue correct answers determines the tenderness of meat
Due to high water content correct answers Why does meat shrink after cooking?
Thickness, size, and connective tissue correct answers Form the grain of meat, and determine its
texture
Grain correct answers Direction of muscle fibers
Marbling correct answers White streaks of inter/intra muscular fat, adds tenderness and flavor/
influences quality
, Collagen correct answers Contracts and becomes more tender and breaks down into gelatin when
moist heat is applied
Elastin correct answers remains stringy and tough; trim away before cooking
If an animal is older correct answers What influences how tough meat becomes?
USDA correct answers All meat is inspected by this agency
True correct answers T/F Meat grading is voluntary
tenderness
juiciness
flavor correct answers 3 eating qualities of meat
animals age
meat color
texture
degree of marbling correct answers 4 Quality characteristics of meat
USDA Prime Meats correct answers Meat produced in limited quantities for finest restaurants
-well marbled
-thick coverings of fat
USDA Choice Meats correct answers Meat most commonly grade quality in food service
operations and grocery store
-well marbled with less faat than prime
-produce a tender, juicy product
Meats correct answers One of the most costly food purchases
Primal Cuts correct answers Primary division; initial butchering (cut of meat)
Subprimal Cut correct answers produced from each primal (cut of meat)
Fabricated Cuts correct answers Individual portions (cut of meat)
Edible lean muscular tissue correct answers gives meat its appearance
72% Water
20% Protein
7% Fat
1% Minerals correct answers Ratio of water, protein, fat and minerals in meat
Connective tissue correct answers determines the tenderness of meat
Due to high water content correct answers Why does meat shrink after cooking?
Thickness, size, and connective tissue correct answers Form the grain of meat, and determine its
texture
Grain correct answers Direction of muscle fibers
Marbling correct answers White streaks of inter/intra muscular fat, adds tenderness and flavor/
influences quality
, Collagen correct answers Contracts and becomes more tender and breaks down into gelatin when
moist heat is applied
Elastin correct answers remains stringy and tough; trim away before cooking
If an animal is older correct answers What influences how tough meat becomes?
USDA correct answers All meat is inspected by this agency
True correct answers T/F Meat grading is voluntary
tenderness
juiciness
flavor correct answers 3 eating qualities of meat
animals age
meat color
texture
degree of marbling correct answers 4 Quality characteristics of meat
USDA Prime Meats correct answers Meat produced in limited quantities for finest restaurants
-well marbled
-thick coverings of fat
USDA Choice Meats correct answers Meat most commonly grade quality in food service
operations and grocery store
-well marbled with less faat than prime
-produce a tender, juicy product
