Chapter 10: Understanding Meats and Game

A type of connective tissue in meats that dissolves when cooked with moisture is called

elastin.

B.	green meet.

collagen.

marbling.

A government procedure that checks the quality of meat is called

A.	quality grading.

B.	yield grading.

C.	inspection.

D.	Institution Meat Purchase Specifications.

The process of inserting strips of fat into a piece of meat, usually a cut of meat that has little of its own fat, is called

A.	carry-over cooking

marbling

barding

larding

The fatty membrane covering a pig's stomach is called

A.	sweetbreads

caul.

tripe.

D.	chitterlings.

Which of the following is the term for deer meat?

boar

hare

venison

bison.

Veal is not aged because it doesn't have enough fat cover to protect it from drying out.

True

False

The bone that forms the stem of the T in a T-bone steak is called the backbone.

True

False

The standard full rack of lamb contains 6 ribs.

True

False

The common meat that bison or buffalo most resembles is venison.

True

False

10.

The primal cut that is used to make Canadian-style bacon is pork loin.

True

False

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