TLE 4TH PRELIMINARY

Meat

Comes from young hogs, about four to six months old.

Usually sold by weight and not by age

Usually pink but maybe darker when meat comes from old hog

More fat than other meats

Fairly formed and very white

Muscles if fine grained and marble with white fat

Considered by many as a healthy food because it is safe to eat even by people with heart problems and those who are allergic to red meat

Contains less calories, less fat, and less cholesterol than most meats, including poultry

Good for dieters and athletes

Comes from mature cattle that are between 15 to 20 months old

Young beef comes from cattle _-__ months old and is less flavorful and juicy than mature beef.

good quality beef is first cut, the flesh should be ______ ___, ______, ____, and just _____.

Comes from calves between ____ to ____ months.

____-___ veal is the tenderest

_____-___ veal has better flavor.

Good quality grass veal is ____ ____

Milk-fed veal is ___ ___

It comes from young sheep

Comes from young sheep which is ____ old

Most people buy their meat in the form of cuts, joints, or mince

economical and suitable for quick and easy methods of cooking.

smaller joints to reduce cooking time and making it easier to carve.

trimmed cuts of meat which are lower in fat

sold cut into ____, ready for making stews, kebabs, and casseroles

meat is trimmed of fat and minced

meat is pre-cut into strips, suitable for quick cooking methods.