Multiple Choice
Which of the following veal cuts is less tender and may require moist-heat preparation?
A) chop
B) roast
C) breast
D) leg
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q4: The relationship between exercise, connective tissue, and
Q8: Warmed-over meat flavor is an example of
Q9: Meat from herbivores serves as an important
Q11: The primary source of beef in the
Q50: The factor that has the greatest impact
Q51: This morning you went to the butcher
Q53: Which of the following bones will be
Q62: Meats are best refrigerated between 32 degrees
Q65: During cooking, at what temperature does connective
Q67: Bones in a cut of meat serve