Cooking Methods
This is the moist cooking method that uses bite-sized cuts of meat and where the meat is completely covered in liquid
What is stewing.
This is the temperature that poultry and stuffed meats must be cooked to
What is 165
Fat distributed throughout the meat muscle is called this
What is marbling
Having all of your prep done and in place before you start cooking is called this
What is Mise en Place
This is the cooking method where the fat completely covers the food
What is deep frying
This is the moist cooking method that uses larger cuts of meat and the liquid only goes 1/3-1/2 way up the meat
What is braising
This is the temperature that vegetables and fruit must be cooked to
What is 135
These are the large cuts that animals are broken down in to and what various cuts of meat come from
What are primals
These are the edible internal organs of poultry that are usually found in the cavity
What are giblets
This dry cooking method has the heat source only from above
What is broiling
This is the category of cooking method for frying
What is dry
This is the temperature that whole muscle meats (ie ribeye steak) must be cooked to
What is 145
Tough cuts of meat require this to break down connective tissue
What are time and moisture
If meat is tougher but more flavorful, it means this
What is the muscle was used regularly
This dry cooking method describes any meat put in the oven
What is roasting
This is the cooking method where the fat goes halfway up the food
What is pan frying
This is the temperature that fish must be cooked to
What is 145
The caramelization of sugars in the presence of protein is known as this
What is the Maillard Reaction
The technique of tying meat or poultry to make it cook more evenly and have a better appearance is called this
What is trussing
This moist cooking method occurs at 212 degrees F
What is boiling
This is the moist cooking method that occurs between 185 and 205 degrees F.
What is simmering
This is the temperature that ground meat must be cooked to
What is 155
These are the parts of the animal that are not standard cuts of meat and are generally not muscle
What is offal
This is the compound that makes dark meat in poultry dark
What is myoglobin
This is the moist cooking method that occurs between 140 and 180 degrees F.
What is poaching