Grades of meat - Study guides, Class notes & Summaries

GED Test 740 Questions with Verified Answers "WOW! Mom rides a kayak at noon." How are the underlined words alike? - CORRECT ANSWER They are palindromes Who was the author of Common Sense: Thomas Paine or Thomas Jefferson? - CORRECT ANSWER Thomas Paine What is NOT a real shark: hammerhead, shovelhead, or tigerhead? - CORRECT ANSWER tigerhead What is the force that slows down an object or stops its motion? - CORRECT ANSWER friction Which is greater than 90 degrees: an acute angle o...

Sake WSET Level 1 (2023/2024) Graded A Japanese name for basic sake Futsu-shu Color(s), abv, flavors futsu-shu Colorless, pale yellow or green. 15-17%. Slightly sweet, lightly acidic, delicate lactic and fruity flavors Two big aroma categories of Sake Floral/fruity and cereal/lactic Daiginjō meaning 'Big' ginjō Junmai meaning 'Pure rice'; No alcohol added Two grades of premium sake that have more cereal/lactic aromas, higher acidity and more umami. Junmai, honjōzō What is responsible f...

Order of Washing dishes: correct answers Wash, rinse, sanitize What will help get the red stain out of a cashmere shirt? correct answers Alkaline Fat measuring method correct answers Electrical current Intangible Resources correct answers Cannot be touched - integrity, confidence, literacy Human Resources correct answers Skills, talents, and abilities that people possess Tangible Resources correct answers Real, touchable, concrete, able to appraised - jewelry, land, houses Mate...

Clinical Guidelines in Family Practice 5th Edition Uphold Graham Test Bank Chapter 1 Health maintenance MULTIPLE CHOICE 1.A client is reviewing a videotape without the assistance of the nurse for instruction. The type of teaching strategy this client is using is considered: 1. demonstration. 2. slides. 3. programmed instruction. 4. discussion. 2.The nurse is instructing a client regarding food safety, injury prevention, and occupational health. Which of the following Healthy Peop...

All Domains Jean Inman Questions with Explanations of Answers Which amino acids must be present in a parenteral solution? a. valine, leucine, glycine, alanine b. tryptophan, phenylalanine, threonine, isoleucine c. phenylalanine, methionine, arginine, tyrosine d. lysine, glutamic acid, alanine, glycine - ANS- b. tryptophan, phenylalanine, threonine, isoleucine A parenteral solution requires adequate supplementation of all essential amino acids. Essential amino acids = those that can...

% of water/carbs in fruits and vegetables - 75-93% Vitamin and minerals in fruits/vegetables - Calcium, vitamin A, C, sometimes B Tugor - Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - Non CHO substance not very softened by cooking; woody part of vegetables Methionine - Limiting protein in soybeans Protein concentrates - >70% protein Protein isolates - >90% protein TVP - Textured vegetable protein, soy protein adds juiciness bc of wa...

Grades of Meat CORRECT ANSWER Prime, choice, select, standard - determined at slaughter - grading based on maturity of animal, marbling of fat, color and texture of lean - standard grades have the least marbling; prime the most Meat Cuts - determine the method of cooking CORRECT ANSWER Most tender cuts come from the least used muscles - loin, backbone (pork chops - loin) Medium tender meats come from the shoulder - chuck Least tender meats come from the most used muscles - flank, bri...

RD Exam 2022: Jean Inman Study Guide Domain 1, Part 1 Questions and Answers 100% Pass Fruits and veggies: what is crispness due to? - Answer- osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer- ethylene gas chlorophyll + acid/heat = - Answer- pheophytin Chlorophyll + alkaline = - Answer- chlorophyllin T/F: lycopene is considered and antioxidant and a phytochemical - Answer- true alkaline and acidic solutions have _________ effect on...

RD Exam - Final Practice Questions/Equations with 100% Complete Solutions Cooking Temperatures Roasting, Steaming, Simmer, Frying Pork - Beef - Veal - Lamb - Steaks - Roasts - Fish Ground Meat Turkey - Chicken - Duck Coffee Reheated Food - Answer- 325 roasting 212 steam 170-185 simmer >400 frying 145 - pork, beef, veal, lamb, steaks, roasts, fish 160 - ground beef, ground veal, ground lamb 165 - turkey, chicken, duck 185 - 203 coffee Based on the food code, reheated must reach...

RD Exam - Final Practice Questions/Equations with 100% Complete Solutions Cooking Temperatures Roasting, Steaming, Simmer, Frying Pork - Beef - Veal - Lamb - Steaks - Roasts - Fish Ground Meat Turkey - Chicken - Duck Coffee Reheated Food - Answer- 325 roasting 212 steam 170-185 simmer >400 frying 145 - pork, beef, veal, lamb, steaks, roasts, fish 160 - ground beef, ground veal, ground lamb 165 - turkey, chicken, duck 185 - 203 coffee Based on the food code, reheated must reach...