Directions: Fill in the blank with the correct answer.

1. ______It is the cutting of meat by determining the direction of the grain, and cut

across the grain.

2. Water is__________ of the muscle tissue.

3. Fat is the main source of ______ in meat.

4. Carbohydrates plays a necessary part in the complex reaction, called the _____.

5. ____ white connective tissue that dissolves or breaks down by long, slow cooking

with liquid.

6. ______are the network of proteins that bind the muscle fibers together.

7. Scimitar or _______knife is used to cut steak, chicken and pork accurately.

8. French knife or _______ knife is for general use in chopping, slicing, dicing and

mincing a wide variety of items.

9. Fine _____ is composed of small fibers bound in small fibers.

10. Fat has __________ of the muscle tissue.​