Richland Community College What Effects Moisture Loss in Meat Questions

I’m working on a nutrition question and need an explanation to help me understand better.

Discussion questions:

1. What effects moisture loss in meat

.2. Discuss the different methods to tenderize meat. How does each method work?

3. Discuss the effect of pH on legumes. How would this affect your recipes?4. Discuss each cooking method and how it cooks the fish.

Supplemental Questions:

1. What are components of meat? List at least 4. (1 points)

2. What is the difference between myoglobin and hemoglobin? (1 point)

3. What is the difference between boiling (not broiling) and braising? (1 point)

4. What is surmi? Why is it used?

5. Jane Smith is a single mom with 3 small children. Her food budget is very limited; she can only afford to spend $2.00 per person, per meal each week. Select an appropriate meat (not poultry or fish) that would fit in her budget, identify how to prepare it (best cooking method for cut of meat), and create a balanced meal using MyPlate that would fit Jane’s budget. Use this website to price your meat selection: http://www.beefretail.org/wholesalepriceupdate.asp… ***To receive full points, be specific in cut, justify preparation method, show calculations, and design a balanced meal***(5 points)

you should use references and citation in your sentences. Also all questions answers should contain at least four sentences