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Meat Cookery
On Cooking Chapter 11- Art Institutes- Concepts and Theories Course
Question | Answer |
---|---|
Primal cuts | primary divisions of muscle, bone and connective tissue produced by the initial buchering of the carcass |
subprimal cuts | the basic cuts produced from each primal |
fabricated cuts | individual portions cut from a subprimal |
marbling | whitish streaks of inter and intra muscular fat |
fabricate | to cut a larger portion of raw meat, poultry or fish into smaller portions |
USDA Beef Grades | Prime, Choice, Select, Standard, Commercial, Utility and Cutter/Canner |