Basic Culinary #4 Matching
| How long does it take for rigor mortis to set in? |
| 6-24 hrs and dissipates 48-72 hrs |
| Whitish streaks of inter- and intramuscular fat |
| Which connective tissue breaks down with cooking? |
| Things to control with inventory of steaks. |
| How many servings from a lamb rack? |
| Why would it be important to have average weights in boxed beef? |
| Portion control, serving sugestion, and cooking methods |
| Calf that is younger than 9 months. |
| What grade of meat do most food service operations use? |
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