Exam 12: Principles of Meat Cookery

The thickness of cells,the size of the cell bundles,and the connective tissue holding them together form the _________ of the meat?

For customer preference,the finished temperature of medium cooked roast beef should be:

Wet aging is the process of storing fresh meats in an environment of controlled temperature,humidity,and air flow for up to six weeks.

Which of the following is a suitable cut of meat for sautéing?

Frozen meat is safely defrosted:

Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.

Traditionally,which of the following stews is made with lamb?

When an animal fattens,some of water and protein in the lean muscle is replaced by fat that is referred to as __________________.

How does today's preferred low-temperature roasting of meats effect carryover cooking principles?

How do you gain the greatest yield from a large roast?

Primal cuts are rarely cooked whole.

When meat is sautéed,what is left in the bottom of the pan and serves as the basis for an accompanying sauce?

Broiling a suitable cooking method for:

Carcasses of meat are first divided into large cuts that are called:

Searing a steak will seal in the juices.

By what process does a roast continue to cook once it is removed from the oven?

The acronym CFIA refers to the __________ __________ __________ __________.

Simmering meat is an effective way to:

What is the term for cutting primals or subprimals of meat into smaller portions?

Which of the following is not connective tissue?