Meat Preparation and Cooking Techniques

What is meat a term for?

• The flesh of cattle, sheep, and pigs

• Only beef and veal

• Only pork

• All types of meat

What is the key to ensure the quality of meat when cooked?

• Freshness

• Marbling

• Tenderness

• Flavor

What is the purpose of a French knife?

• Chopping, slicing, and dicing

• Carving roast chicken

• Boning raw meats

• Cutting through bones

What percentage of muscle tissue is water?

• 70%

• 60%

• 50%

• 80%

What happens to protein when it is heated?

• It coagulates and loses moisture

• It becomes softer

• It gains moisture

• It remains unchanged

What is the role of carbohydrates in meat cooking?

• They help achieve desirable flavor-appearance

• They make meat tougher

• They add moisture

• They are not important

What is collagen?

• White connective tissue that dissolves in cooking

• Yellow connective tissue that does not dissolve

• A type of fat in meat

• A muscle fiber

What is the first step in basic preparation methods of meat?

• Washing

• Skinning

• Dicing

• Trimming

What is the purpose of seasoning meat?

• To improve the flavor

• To make it tender

• To add moisture

• To change its color

What are the two basic coatings for meat?

• Flour and Bread crumbs

• Salt and Pepper

• Oil and Vinegar

• Butter and Garlic