lab 9 meats.docx - Name_Date NHM 250 Lab Worksheet Meat...

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Name:___________________________________________________Date:_________________ NHM 250 Lab Worksheet Meat: Beef, Veal, Lamb and Pork Overview: Meat is one of the most expensive menu items. Care must be taken to prepare and cook different varieties and cuts of meat. Meat consists of beef, veal, lamb and pork. Objectives: Prepare meats for cooking Apply various cooking methods to meats In This Lab: Step 1: Take Lab Quiz Step 2: Apply various cooking methods to meats Step 3: Complete Sensory Evaluation Step 4: Answer lab questions Questions: Answers may be discussed in lecture, discovered in lab, or found in the On Cooking textbook or the Lab Manual. *Be sure to answer ALL parts of the question and reference your sources using APA format . Question 1: What is meat composed of? Consist mainly of edible lean muscular tissue, fat, connective tissue, and bones. (OC 272) Question 2: List and explain the USDA grades of meat. Beef: USDA prime, choice, select, standard, commercial, utility, cutter, and canner Veal: USDA prime, choice, good, standard, utility Lamb: USDA Prime, choice, good, utility Pork: USDA No. 1, 2, 3, Utility
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