Match the term in Column I to the definition in Column II.
a. The controlled defrosting of a frozen item
until its internal temperature rises to
b. The placing of a tempered cut of meat into a
mold and reshaping it under 500-700
pound-per-square-inch (PSI) pressure until
the desired shape is achieved.
The placing of a tempered and pressed cut
of meat into a freezer to reduce its internal
temperature to 0F or lower.
d. The practice of cutting steak slices thicker
than required, then cutting the slice
practically in two, and folding it out to form
one larger steak.
e. Inserting a boneless cut of meat in an elastic
netting material so that the cut may retain its
shape and hold together during cooking.
Placing two or more small pieces of meat
together and then passing them through a
tenderizing machine so that they hold
together to make one larger steak.
g. Passing a slice of meat through a tenderizing
machine two or three times.
Must muscle groups be utilized to identify boneless cuts of beef?
Beef roasts and steaks may be produced from