Show:
484-486
508-510
493-495
506-507
489-493
100
what are cuts
a particular edible part of meat sold in the market
100
what does donesness mean?
cooked long enough for the necessary changes to take place so you can eat it, and to be made safe to eat
100
what is meat graded according to?
marbling, age, texture, and appearance
100
what 3 factors change when we cook cuts from an animal?
colour- red to brown, pink to white flavour- chemical reactions changing the flavour texture-muscle fibers get firmer, and connective tissue becomes tender
100
what are the four basic types of meat?
Beef veal Lamb Pork
200
why is meat nutritious?
good sources of protein, B vitamins, phosphorus, and trace minerals
200
waht is an over all minimum safe temperature to eat meat and poulry?
160 degrees F or 71 dgrees C
200
what is the difference between Prime, choice and select cuts of meat?
prime- highest and most expensive and well marbled choice- most common in grocery stores, and less marbling select- least amount of marbling and least expensive
200
what happens to a cut that is overcooked in dry heat?
it gets tough, chewy and stringy.
200
what's the difference between wholesale and retail cuts
wholesale- large cuts of meat for marketing retail- what the wholesale cuts are divided into and sold in grocery stores
300
how many ounces is a serving size of meat?
2-3 oz
300
with thinner cuts of meat, what are 2 ways you can tell if your meat is done?
no pink at all, when you pierce half way through, and the juices should run clear
300
why should processed meats be eaten in moderation?
high in fat and sodium
300
name 2 dry cooking methods for tender cuts
roasting and broiling- cooks fast
300
lean cuts have how many grams of fat? what are lean choices of Beef
less than 10 grams roasts and steaks: round, loin, sirloin,chuck arm
400
why is meat somewhat unhealthy? what are the specs of fat through out the muscle fibers called
it has saturated fats and cholestrol that clog up your arteries and make your heart work harder to pump blood thorugh. marbling
400
what is the safe internal temperature for Beef- medium pork -medium whole turkey ground beef
160 160 180 160 all in degrees F
400
how long can variety meats be in your fridge before you eat them? and fresh meats?
2-3 days 3-5 days
400
what method of cooking should you use for less tender cuts? name 3 ways of cooking within this method. why does this work well
moist cooking method- braising, simmering, stewing breaks down the collagen and connective tissue
400
what is ground beef made from. by law, what's the max amount of fat that ground beef can have?
beef trimmings 30%
500
what two connective tissues contribute to the tenderness of meat? describe each.
collagen- when meat is cooked in moist cooking method, such as simmering, the collagen softens and turns to geltin Elastin- very tough connective tissue- can't be softened by heat- must be mechanically tenderized- pounded, cut or grind.
500
what should the minimum temperature be in the oven for safe roasting. what does this do to bacteria
325 Degrees F- stops bacteria from growing
500
name two wholesale(primal) cuts that are not tender
shoulder, blade or chuck
500
can you cook tender cuts in moist cooking method? what should you be careful for?
yes, make sure the cooking time is shortened and the meat doesn't over cook and fall apart.
500
give examples of variety meats
organs- kidneys, liver, intestines