Show:
General
Cooking and Storage
Meat Terms
Location of the Meat
Cooking Methods
100
Fat that is yellow and coarse is considered this.
What is poor quality.
100
Ground meats can be stored for how many days?
What is 1-2 days.
100
During cooking the proteins in the muscle fibers thicken into a mass. This is known as what?
What is coagulation.
100
The back and stomach muscles usually consist of meat that is more ____________ than that of the arm and leg muscles.
What is tender.
100
This is a moist heat cooking method that is done by cooking meat in a small amount of liquid in a tightly covered pan over low heat.
What is braising.
200
Retail stores follow a three-part labeling system. Name the three parts.
What is: the kind of meat the wholesale cut the retail cut
200
What temperature would you cook a steak if you wanted it well done?
What is 170°
200
This is a connective tissue in protein that can be softened by cooking.
What is collagen.
200
These can tell you what part of an animal the meat came from.
What is bone shapes.
200
This is a dry heat cooking method that involves putting meat in a pan with the fat side up and placing it in an oven for a period of time.
What is roasting.
300
When deciding how much meat to purchase, there are three factors that need to be considered.
What is how many people you are serving, are there bones in the meat, and do you want leftovers.
300
What temperature would give you a medium rare steak?
What is 145°
300
This meat comes from the pork leg and is cured and usually smoked.
What is ham.
300
These muscles are used frequently and are found in the arms and legs.
What is locomotive muscles.
300
This is a dry heat cooking method that is done under a direct flame in a gas oven.
What is broiling.
400
Meat is sold by this measurement.
What is pound.
400
Fresh meat cuts can be stored for how many days?
What is 3-4 days.
400
This meat is smoked pork belly and may be bought as a slab or in precut slices.
What is bacon.
400
The tenderness of a meat cut depends on where it comes from. Once you know if it's tough or tender, you can decide this.
What is cooking method.
400
Why do we cook meat?
What is to destroy harmful bacteria.
500
There are three factors that affect the tenderness of meat.
What is: amount of marbling bone shape location of the meat in the animal
500
Variety meats can be stored for how many days?
What is 1-2 days.
500
This is a connective tissue in protein that cannot be softened by cooking.
What is Elastin.
500
These muscles are found in the areas that are not over used, such as the stomach and back.
What is suspension muscles.
500
This is a moist heat cooking method that consists of completely covering meat in a liquid.
What is stewing or cooking in liquid.