Sugar increases the stability of an egg white foam.

What are the four types of meat discussed in class?

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

What is roasting?

Grade B eggs are sold in stores most often.

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.

Quality meats will have course, yellow fat.

Heat coagulates protein.

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

The color of an eggshell is a sign of nutritional value.

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.

The edible parts of animal, other than muscle…

The meat of swine…

Veal is the meat of cattle over 12 months of age.

Because of the risk of foodborne illness, it is safest NOT to use raw eggs in any dish that is not thoroughly cooked.

What is marbling?

Which of the following is NOT a dry-heat method for cooking meat?

Grilling

Frying

Broiling

Roasting

Braising

Moist-heat cooking methods are used for more tender cuts of meat.

Heat coagulates protein.

Eggs are graded for quality using a process called…

Uses lights to illuminate the eggs’ structure

It is NOT required for all meat and meat products to be federally inspected before crossing state lines.