30 Questions
What type of cattle does the meat labeled 'baby beef' come from?
Heifers
Which type of sheep meat has a stronger flavor and darker meat?
Mutton
What is the age range for veal to be considered veal?
3-8 months
At what age do cattle become too old for veal and too young for beef?
3-8 months
Which type of cattle has meat that is usually used for breeding and later for processed meats and pet food?
Bulls
What characteristic of veal gives it a milky flavor, pale color, and tender texture?
Diet of milk-based diet or formula
What percentage of muscle tissue is made up of water?
75%
What percentage of muscle tissues are protein?
20%
What is the desirable characteristic that fat contributes to meat after cooking?
Tenderness
What is marbling in meat?
The intermixture of fat and lean meat in a cut of meat
Which nutrient is present in minimal amounts in meat?
Carbohydrates
What is the primary source of flavor in meats?
Fat
What is the method to break down connective tissues by mechanically breaking up the fibers?
Pounding and cubing
What is responsible for the desirable flavor and appearance of browned meats during the cooking process?
Carbohydrates
What is done to the animal at the time of slaughter after stunning?
Bleeding
Why are younger meats like calves, lambs, and pigs more tender than mature counterparts like sheep, steers, and hogs?
They have less connective tissues
How does stress in animals before slaughter affect the meat's quality?
Alters the pH of the meat
Which connective tissue forms a thin covering over muscles called silverskin?
Elastin
How can collagen be broken down to turn into gelatin?
Moist cooking at a low temperature for an extended period
What helps dissolve collagen in meat?
Acidic mixtures
How can enzymes contribute to tenderizing connective tissues in meat?
Accelerating the breakdown process
What is an important factor to consider when applying cooking techniques to tenderize connective tissues in meat?
Muscle region and age of the meat
Why are animals rested overnight before and after transport to the abattoir?
To minimize stress before slaughter
Why can't elastin be broken down during the cooking process?
It is resistant to enzymes
Which cut of pork is referred to as 'Liempo'?
Kasim
What is the best use for 'Tri tip' beef cut?
Porterhouse steaks
In Filipino cuisine, what is 'Pigue' referring to in pork?
Buntot
Which beef cut is suitable for making 'Fillet mignon'?
Rump roast
What is another name for 'Rib eye steaks' in Filipino cuisine?
Tadyang
What is the Filipino name for the beef cut 'Chuck'?
Kamto
Learn about the different categories of beef cattle and their characteristics such as steers, bulls, heifers, and cows. Understand how age and gender classification impact the quality of beef produced.
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