__________ is the main source of flavor in meat.
A) Fat
B) Protein
C) Carbohydrate
D) none of these
Correct Answer:
Verified
Q6: The doneness of broiled or grilled steaks
Q7: Larding is
A) interior fat that occurs naturally
Q8: Browning meat at a high temperature before
Q9: The correct order of the components
Q10: Meat shrinkage-caused by moisture loss during the
Q12: A well-marbled prime (top grade) steak tastes
Q13: Adding fat to the surface of a
Q14: Beef brisket has a coarser texture than
Q15: Which of the following is true about
Q16: Collagen is _, and elastin is _.
A)
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