Food and Culinary Arts

Which primal cut of beef should be chosen to use for a very tender, high quality steak?

Started by Chelseaamend

Which of the following is NOT a metabolic change in muscle tissue that is usually associated with ...

Started by jessicacav

Which of the following is a combination method of meat cookery?

Started by nramada

Which meat pigment is associated with meat that has been exposed to oxygen for too long of a period of time?

Started by clmills979

What term is used for the fat that is distributed throughout the muscles of a meat cut?

Started by danielfitts88

What is the parasite that may be found in pork products that can result in foodborne illness?

Started by jessicacav

What creates the characteristic pink color of cured meats?

Started by washai

The major pigment in fresh red meat is

Started by tatyanajohnson

The connective tissue in meat cuts may usually be adequately tenderized by

Started by Mr3Hunna

The agency at the federal level that has the responsibility for inspection, grading, and labeling of ...

Started by Sportsfan2111

Nitrite, when used in the curing of meat, fixes the color and contributes to the flavor. It also ...

Started by haleyc112

Making up the structure of tiny myofibrils in muscle tissue are thick and thin filaments set in an ...

Started by neverstopbelieb

In considering the distribution of fat throughout the muscles of a meat cut, which of the following ...

Started by fasfsadfdsfa

If cooking a beef roast with significant amounts of collagen, how can the meat be most effectively tenderized?

Started by vicotolentino

How may a beef rib steak and a pork loin center chop be distinguished from each other?

Started by Caiter2013

From which pork primal is bacon made?

Started by mckennatimberlake

From a nutritional standpoint, red meat is an excellent source of

Started by Tirant22

During the aging of beef there is an increase in

Started by geoffrey

At the federal level, the regulation of red meats, poultry, and eggs is the responsibility of

Started by Themember4

A roast needs to be thawed rapidly. Is thawing at room temperature (on the counter) acceptable?

Started by crazycityslicker

A retail cut of beef coming from the short loin wholesale cut is

Started by TFauchery

A beef chuck steak should generally be cooked with

Started by luminitza

List several functions of eggs in the preparation of foods and provide an example of a dish in which ...

Started by kfurse

Explain why high temperatures are NOT recommended when cooking eggs.

Started by vicky

Properly refrigerated eggs should maintain quality for 3-5 weeks after purchase.

Started by P68T