Differentiate dry heat from moist heat meat cookery

Reference no: EM133297470

Question 1. What are the factors you considered in buying meat used for the different meat recipes? Cite examples

Question 2. Differentiate dry heat from moist heat meat cookery

Question 3. What is the relationship between meat consumption and economic development? Explain.

Question 4. What is the significance of connective tissues to the live animal, cooking method and eating quality of meat?

Question 5. What is marbling? Why is it basis for quality grading?

Question 6. What is rigor mortis? What are the changes induced by it? Why is it not advisable to meat that is in the state of rigor?

Question 7. What factors affect the pH of meat? What is the significance of meat ph to; meat, color, meat texture, keeping quality, eating quality?

Question 8. Compare and contrast DFD and PSE meat

Question 9. List 5 common meat dishes that you know and indicate the meat cuts used for each of these. Justify your choices

Question 10. What factors affect meat tenderness? Juiciness? Explain how.

Reference no: EM133297470

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