tle quiz

• Rare - meat is very soft with jelly texture
• Medium Rare - meat feels springy and resistant
• Medium - meat feels firm and definite resistance
• Well Done - feels hard and rough
• Fat - content can vary widely, according to the grade of meat and its cut.
• Protein - High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight.
• Carbohydrates - Meat contains very little carbohydrates, glycogen, found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter.
• Vitamins - Meat is an excellent source of certain B vitamins thiamin (B., riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate.
• Minerals - Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals.
• Fresh Meat - recently slaughter, has not been preserved frozen
• chilled meat - placed un chiller
• cured meat - preserved by salting, smoking
• processed meat - preserved by chemical process
• Marinades - add flavor to your meat, make it more tender and juicy
• pineapple marinade - fruity marinade, any cut pork or chicken
• pork chop marinade - asian style marinade
• Jamaican jerk marinade - jerk seasonings and jerk rubs
• pork rib marinade - use a pork rub, water and vinegar
• teriyaki marinade - works particularly well with pork and poultry
• pork chop and tenderloid marinade - marinade recipe for grilled pork
• bourbon marinade - works perfectly in any food
• mustard vinegar marinade - tenderizes and adds flavor
• market forms of meat - fresh meat, chilled meat, processed meat, cured meat,