| A | B |
|---|
| The edible portion of mammals. | Meat |
| Comes from mature cattle over 12 months of age. | Beef |
| Large cut of meat shipped to a retail grocery store or meat market. | Wholesale Cut |
| Smaller cut of meat taken from a larger wholesale cut and cold to consumers in retail stores. | Retail Cut |
| The meat of cattle less than 3 months of age. | Veal |
| The eat of swine. | Pork |
| The meat of sheep less that one year old. | Lamb |
| Edible parts of animals other than muscle, such as liver, heart, and tounge. | Variety Meats |
| Flecks of fat found throughout the lean muscles of meat. | Marbling |
| Protein constituent of connective tissue in meat that is tough and elastic and cannot be softened by cooking. | Elastin |
| Protein constituent of connective tissue in meat. Tough and elastic but CAN be softened by cooking. | Collagen |
| To soak meat in solution containing an acid, such as vinegar or tomatoe juice, that helps tenderize the connective tissue. | Marinate |
| Act of thickening or forming a congealed mass. | Coagulation |
| Fat, water, and other volatile substances that are retained in pan drippings or cooking liquid when meats are cooked. | Cooking losses |
| Cooking in a small amount of liquid in a tightly covered pan over low heat. | Braising |
| Roasting, broiling, panbroiling and frying | Dry cooking methods |
| Braising or cooking in liquid | Moist cooking methods |
