11.3 Concept Review Moist Heat Methods of Meat Cookery and Acid and Enzyme Tenderization

  1. What are the two moist-heat methods used to cook less tender cuts of meat?

 

How are these methods different from each other?

 

  1. What are three reasons that meat should be cooked by moist heat?

 

 

  1. List 3 common ways to tenderize meat before cooking.

 

 

  1. What is the difference between collagen and elastin?

 

 

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