Author: Anonymous

Most poultry items are basted during roasting to retain moisture.

Quality grades indicate how tender and flavorful a cut of meat will be.

Fish and shellfish are tender because they have very little connective tissue.

Deep-frying and pan-frying are suitable cooking techniques for less tender cuts of meat.

Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.

All poultry can be fabricated using the same procedures as chicken.

All meat products except pork must be graded for quality by government inspectors.

Like salmon and cod, shellfish are very lean.

Less weight is lost when meat is wet aged instead of dry aged.

The short loin is located in front of the sirloin.