Assignment:
Multiple Choice: Select the best answer for each question
1. _____ Muscle tissue that has undergone chemical and physical change
a. fat
b. meat
c. amino acid
d. ligament
e. tendon
2. _____ Cells of tissue and muscle fibers are glued together by this substance; found in nearly all tissue including skin
a. collagen
b. elastin
c. gelatin
d. tinactin
e. carbohydrate
3. _____ Fat deposited within muscle
a. collagen
b. elastin
c. marbling
d. glue
e. gelatin
4. _____ Heme proteins whose role is to bind and store oxygen in muscle fibers until needed for ATP production
a. collagen
b. tendon
c. elastin
d. myoglobin
e. green goblin
5. _____ Italian cured ham; high quality meat; trimmed and drained before salting; takes up to two years of drying before use
a. corned beef
b. pepperoni
c. prosciutto
d. philly cheese steak
e. salami
Short Answer: Answer all of the following questions
1. What three things make up muscle tissue?
2. What three things produce a tough meat?
3. What are the four reasons we cook meat?
4. What are the three main components of wet-based marinades?
5. What are the three phases to meat aging?
Bonus Questions
1. What contributes to the sweet taste in shrimp?
2. What is the purpose of dry rubs?
3. What is blooming?