TLE Q4

• Meat


  This refers to an animal flesh that is used as food. This may include animal parts like muscles and other edible organs.
• Saturated Fat


  Meat is considered to be high in fat. What fat is that?
• Saturated Fat


  This fat can cause bad cholesterol and is responsible for increasing risk of coronary heart disease.
• Choosing and eating lean cuts and trimming off any visible fat


  What can help in reducing the saturated fat in the meat?
• Iron, Vitamin B-12, Vitamin B-3, and Omega-3 Fats


  What are the good sources or nutrients of meat?
• Marbling


  This is the fine flecks of fat that appear within the muscles of red meat.
• Pork, beef, carebeef, veal, and lamb and mutton


  What are the different kinds of meat?
• Pork


  This refers to the meat of swine.
• Young swine (7-12 months)


  Where does good quality pork come from?
• Old swine


  Pork is usually pink but may be darker when meat comes from _______.
• Beef


  This comes from young cattle.
• Young beef


  This beef has small amount of fat and less flavorful and juicy than mature beef.
• Bright red, smooth, firm, and moist


  What should a good quality beef look like?
• Pink and soft bone marrow

  Select _________ for a tender meat of beef.
• Carabeef


  This comes from the meat of water buffalo or carabao.
• Carebeef


  This kind of meat is safe to eat, even by people with heart problems and those who are allergic in red meat.
• Darker than beef


  What is a good quality of a carabeef in terms of color?
• Veal


  This comes from calves. (4-5 months)
• Milk-Fed and Grass-Fed


  What are the two types of veal?
• Milk-Fed


  This type of veal is more tender and should be in off white color; soft and moist.
• Grass-Fed


  This type of veal is more flavorful and should be in pale pink color.
• Fine texture and puffy connective tissues around the flesh


  What does a good quality veal should look like?
• Lamb


  This meat comes from young sheep. (One year or less)
• Mutton


  This meat comes from older/mature sheep.
• Lamb or Mutton


  This meat is flavorful, tender, and juicy with pinkish red color.
• Fresh, chilled, frozen, cured, and processed meat


  What are the market forms of meat?
• Fresh Meat


  These are meats that are sold right after slaughter without undergoing chilling or any other preservation method.
• Chilled Meat


  These are meat that has been cooled within 24 hours of slaughter.
• Frozen Meat


  These are meat cuts that has been frozen.
• Cured Meat


  These are meat that has been treated with a curing solution or agent.
• Curing


  This is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of preservation, flavor and color.
• Processed Meat


  These are meat that has added preservatives to prolong their shelf life.
• Bisphenol-A (BPA)


  This is a chemical that often used in food packaging, including cans.
• Dry-Heat and Moist-Heat Method


  What are the two methods of cooking meat?
• Dry-Heat Cooking/Method


  This is cooking without moisture and hot air or fat transfers heat to food.
• Frying, grilling, broiling, roasting


  What are the four elements of dry-heat cooking/method?
• Frying


  This is the cooking of food in hot fats or oils.
• Frying


  What type of element of dry-heat cooking are used in cooking steaks, strips, and diced meat?
• Grilling


  This involves cooking food on a grill over an open flame or heat source. The heat is located below the food.
• Grilling


  What type of element of dry-heat cooking are used in cooking beef chuck, pork, beef loins and spareribs?