"Velveting" Is a Technique Used to Give Meat a More

question 8

Multiple Choice

"Velveting" is a technique used to give meat a more tender texture is done by poaching in:

• A)Oil
• B)Soy Sauce
• C)Salt Water
• D)Rice Wine

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Definitions:

ATP

Adenosine triphosphate, a molecule that carries energy within cells for metabolism.

Mitochondria

Organelles found in the cytoplasm of eukaryotic cells, involved in producing energy through the process of cellular respiration.

Peroxisomes

Organelles found in virtually all eukaryotic cells that are involved in the catabolism of very long-chain fatty acids, branched-chain fatty acids, D-amino acids, polyamines, and the reduction of reactive oxygen species - specifically hydrogen peroxide.

Fatty Acids

Long hydrocarbon chains that are found in fats, oils, and waxes, serving as a major source of energy and essential components of cell membranes.