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Chapter 10: Understanding Meats and Game

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1. A type of connective tissue in meats that dissolves when cooked with moisture is called
A.elastin.
B.green meet.
C.collagen.
D.marbling.


2. A government procedure that checks the quality of meat is called
A.quality grading.
B.yield grading.
C.inspection.
D.Institution Meat Purchase Specifications.


3. 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
B.marbling
C.barding
D.larding


4. The fatty membrane covering a pig's stomach is called
A.sweetbreads
B.caul.
C.tripe.
D.chitterlings.


5. Which of the following is the term for deer meat?
A.boar
B.hare
C.venison
D.bison.


6. Veal is not aged because it doesn't have enough fat cover to protect it from drying out.
A.True
B.False


7. The bone that forms the stem of the T in a T-bone steak is called the backbone.
A.True
B.False


8. The standard full rack of lamb contains 6 ribs.
A.True
B.False


9. The common meat that bison or buffalo most resembles is venison.
A.True
B.False


10. The primal cut that is used to make Canadian-style bacon is pork loin.
A.True
B.False



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