Vocabulary
Roasting Meats
Broiling and Grilling Meats
Color of Meats
Internal Temperature
100
Cooking at high temperature, which can toughen proteins and dry out meat if used incorrectly.
What is high-heat cooking?
100
To help enhance flavor and retain moisture, chefs often ______ the meat when they roast it.
What is bard?
100
The shorter the cooking time, the higher the ____ needed.
What is heat?
100
The ____ of meat changes when it is cooked.
What is Color?
100
The best way to test a meats doneness is to test its _________ _______.
What is Internal Temperature?
200
Cooking at low temperatures, which is the best method for preparing large cuts of meat.
What is low-heat cooking?
200
Wrapping meat with fat, such as bacon, prior to cooking.
What is Barding?
200
The _____ the cut, the longer the cooking time needed.
What is thicker?
200
Red meat starts red and changes to _____ as the product cooks.
What is gray?
200
Cook pork to an internal temperature of ______ degrees for 15 seconds.
What is 145?
300
A concentrated brown stock that has been reduced.
What is demi galce?
300
Trimming any heavy fat covering, and leaving a thin fat layer will help this penetrate the meat.
What is Seasoning?
300
Two other dry cooking techniques, ____ and _____ are popular ways to prepare meats.
What is Broiling and Grilling?
300
_____ ______ turns pink and then changes to white and then to tan as it cooks.
What is Light Meat?
300
Ground beef should be cooked to ______ and held at that temperature for 15 seconds.
What is 160?
400
The direction of muscle fibers, or treads, in meat.
What is grain?
400
These things add flavor and moisture to roasted meats.
What is Sauces and Gravies?
400
________ meats that will be broiled or grilled rather than roasted is best done just prior to cooking them.
What is Seasoning?
400
____ _____ is browned on the surface, with a red center?
What is Rare Meat?
400
Steaks should be cooked to an internal temperature of ____ and held at this temperature for at least 15 seconds.
What is 145?
500
A hard, yellow tissue that doesn't break down during cooking.
What is elastin?
500
To make a rich gravy, deglaze the roasting pan and combine the drippings with a thickening agent and a ____?
What is demi glace?
500
One of the best ways to serve broiled or grilled meats is with an accompaniment, such as a _____.
What is Sauce?
500
____ _____ _____ is browned on the surface and gray on the outside.
What is Well Done Meat
500
If pork is not cooked correctly, your customers could contract________.
What is Trichinosis?
M
e
n
u