Cuts of meat high in connective tissue
A) are naturally tender.
B) are found in less exercised muscles.
C) are more flavorful than the tender cuts.
D) are usually more expensive and require dry-heat cookery methods.
E) all of the above
Correct Answer:
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Q7: Beef from cattle is classified according to
A)
Q7: Pork is generally defined as
A) old swine
Q8: The most abundant protein in connective tissue
Q10: Veal is meat from
A) beef calves between
Q11: Yellow marrow
A) does not supply a lot
Q12: What is the primary difference between lamb
Q13: _ is tough and fibrous, but converts
Q14: The fat content of meat varies with
A)
Q16: Which of the following statements is false?
A)
Q16: You cooked a beautiful cut of meat
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