true or false? sugar increases the stability of an egg white foam
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Which of the following is NOT a clue to meat tenderness?
Amount of marbling
Bone shape
Location of the meat in the animal
None of the above
A and B
Match the following egg functions with the appropriate food example.
Interfering Agent
Emulsifier
Structure Agent
Foam
Binging Agent
Meatloaf
Cakes
Ice cream
Mayonnaise
Meringues
Which of the following inhibits the formation of an egg white?
All of the above
Acid
Sugar
Cream of tartar
Fat
Heifers are…
Cattle under three months old.
The smallest animal used for meat.
Young, castrated male cattle.
Sheep over two years old.
Young female cattle that have never had a calf.
Coagulum
Meringue
Emulsion
Soufflé
Omelet
Beaten egg mixture cooked without stirring and folded in
half.
Mixture that forms when oil and a water-based liquid is
mixed.
Soft clumps that form when eggs are cooked.
Fluffy mixture of beaten egg whites and sugar that may be soft or
hard.
Fluffy baked dish made with starch-thicken sauce folded into egg
foam.
Match the following terms and identifying phrases.
How long can ground and variety meats be stored in the refrigerator?
2-3 days
5-6 days
2-3 days longer than other meats
3 months to 1 year
3-4 days
Elastin
Retail cut
Whole sale cut
Cooking losses
Collagen
A connective tissue that can be softened by cooking
Large cut of meat shipped to retail grocery store or meat
market
A connective tissue that can NOT be softened by cooking
Smaller cut of meat sold to consumers in retail stores
Fat, water, and other volatile substances retained in pan
drippings
Math the following terms and identifying phrases.
Because of the risk of foodborne illness, it is safest NOT to use raw eggs in any dish that is not thoroughly cooked.
Which of the following is NOT a dry-heat method for cooking meat?
Grilling
Frying
Broiling
Roasting
Braising