Cooking Methods
Nutrition
Safety & Storing
How to Inspect?
Grading and Parts of the Cattle
100
A form of dry heat cooking
What is grilling?
100
The essential component in any diet to gain muscle
What is protein?
100
Before preparing, wash hands and clean surfaces. Use different cutting boards to avoid cross contamination while cooking.
What is handling?
100
poisoned beef
What is contamination?
100
composite evaluation of factors that affect palatability of the meat
What is grading?
200
"frying without fat"
What is pan-broiling?
200
Rich source of zinc, iron, selenium, phosphorus, magnesium, potassium and copper.
What is minerals?
200
Freezing meat in airtight packaging.
What is storage?
200
white flecks of fat within the beef
What is marbling?
200
the beef we eat is located where
What is the tongue?
300
sauteing while adding a small amount of oil to the pan when cookng
What is pan frying?
300
Rich source of B12, B6, riboflavin, thiamin, and pantothenic acid
What is vitamins?
300
The refrigerator should be kept around 34 degrees or lower to keep food cold and fresh.
What is safety?
300
88% beef
What is tender beef?
300
where does the most beef come from in a cow
What is the leg?
400
Using a skillet or wok to quickly cook thin strips of beef
What is stir-frying?
400
4 days of refrigeration
What is uncooked beef?
500
Cooking beef directly under the heat element in your oven
What is broiling?
500
An essential part of the beef for flavor as well as tenderness. Often found in all cuts of beef.
What is fat?
500
6 months of refrigeration in the freezer.
What is uncooked beef?
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