FOD2100 - Basic Meat Cookery

Industry Standards

100

Temperature of the Danger Zone

4oC to 60oC

200

Highest grade of beef that you can purchase in CANADA

Prime

300

Meat that is inedible and unable to be used

Condemned Meat

400

The material meat is wrapped in to ensure freshness.

Cellophane 

500

WRITE IT DOWN and WAGER

Four components of meat that are used to determine the yield

Meat or Muscle Tissue

Bone

Connective Tissue

Fat

Careers

100

I raise the cattle from 160 to 340 kg (352 to 748 lbs). I also decide which breed to own and how they should be raised.

Farmer / Rancher

200

I further process the meat and add value to the product.

Procesor-Purveyor

300

Work directly with the customers to ensure that you are getting a product that works for you.

Meat Cutter / Dsitributor

400

I buy the animal and decide what feed to use for the last part of the growing period. I want to ensure that I am going to make optimal profit.

Feelot Operator

500

Inspectors work in a federally inspected plant and examine every animal

Canadian Food Inspection Agency

Meat Cookery

100

The streaks of fat within meat

Marbling

200

Making the cut softer so it is easier to digest

Tenderizing

300

Meat is red beacuse this is present 

Oxymyoglobin

400

This fibre holds the muscle together 

Connective Tissue

500

WRITE IT DOWN and WAGER

Protein is essential in the body for these two reasons

Growth and Repair

Types of Meat

100

This animal has two different names - one for older animals and one for the younger animals.

Lamb/Sheep and Mutton

200

Comes from an animal that is under 4 months

Veal

300

Meat that is inconsistent and can come from old or younger animals

Venison

400

Also known as Sanglier

Wild Boar

500

The reason why humans call animals and raw meat different terms.

Creating Distance

Cuts of Meat

100

This animal is the highest produced red meat in Canada.

Beef / Cow

200

This animal has similar cuts to beef

Bison / Buffalo

300

This animal is known for having very strong glands

Lamb / Sheep

400

Secondary Cut where Bacon comes from. 

Belly

500

WRITE IT DOWN and WAGER

Two PRIMARY cuts that house the tenderloin

Shortloin and Sirloin

Cooking Methods

100

TECHNIQUE uses a liquid to transfer heat.

Moist Cooking

200

TECHNIQUE uses metal to transfer heat.

Dry Cooking

300

This tribe emphasises fire in their everyday lives.

Martu People

400

Rise in temperature inside roasted meat after it has been removed from the heat source

Carry-over Cooking

500

Cooked meat contains this amount of fat

5 to 10%