Question: . How does the fat content of meat relate to the
weight of the cooked product? Use specific numbe…


. How does the fat content of meat relate to the
weight of the cooked product? Use specific numbers as examples.

2. When do we use moist-heat methods of meat cookery?
Why do we do this?

3. Why is ground beef considered and cooked as a
“tender” cut of meat?

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