Storing Meat
Controlling Temperature when Cooking Meat
Controlling time when cooking meat
100
TRUE OR FALSE Cooking destroys harmful bacteria, improves flavor, makes it easier to digest, and makes it more tender.
TRUE
100
TRUE OR FALSE The type of meat and degree of done-ness determine its outer temperature.
FALSE This tells you the done-ness by determining its internal temperature.
100
DEFINE Fat, water, and other volative substances evaporate substances evaporate from meat. A. Cooking losses B. Elastin C. Marinade
A. Cooking Losses
200
DEFINE. the tough and elastic. Cooking cannot soften it, broken down mechanically or chemically. A. Elastin B. Collagen C. Marinade
A. Elastin
200
FILL IN THE BLANK Cooking ________, size, and ______ of meat and desires degree of done-ness affect cooking time.
temperature and shape
200
FILL IN THE BLANK Cooking losses cause the meat to _____ during cooking.
Shrink
300
DEFINE Tough and elastic, cooking can soften and tenderize it. A. Elastin B. Collagen C. Marinade
B. Collagen
300
How do you control the temperature of meat? A. watch the meat so it doesn't burn B. cook it and walk away from it C. look at the packages to see what the best temperature is
C. Most packages will have a label and on that label with be a temperature on it.
300
TRUE OR FALSE Meat cooked to high, the temperature can develop a crust which makes carving and eating difficult.
TRUE
400
DEFINE Soaking meat in a sauce that contains an acid that helps tenderize tissue. A. Elastin B. Collagen C. Marinade
C. Marinade
400
How do you determine the temperature of the inside of eat? A. Fork B. Meat Thermometer C. Your Hand
B. Meat Thermometer -insert it to the thickest part of the muscle.
400
Reduce cooking losses make meat juicer, and easier to carve. HIGH TEMPEATURE OR LOW TEMPEATURE?
LOW TEMPEATURE
500
FILL IN THE BLANK During Cooking heat coagulates protein in the _____ and _______ soften into the Collagen.
muscle and fibers
500
FILL IN THE BLANK Temperatures below ____ promote bacteria growth.
325F
500
Cooking meat at a ______ ________ for too long, will make it tough and dry. HIGH TEMPEATURE OR LOW TEMPEATURE?
HIGH TEMPEATURE
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