🥩 Beef Cuts
Q: What are the main primal cuts of beef?
A: Chuck, rib, loin, round, brisket, shank, short plate, and flank.
Q: What nutrient is dairy a good source of?
A: Calcium.
Name a common fermented food.
Answer: Yogurt, sauerkraut, or kimchi.
What is the main goal of both dehydration and freezing when preserving food?
Answer: To prevent spoilage by slowing or stopping microbial growth and enzyme activity.
What is the main goal of canning food?
Answer: To preserve food and prevent spoilage by killing bacteria and sealing in airtight containers.
Q: Which beef cut is best for grilling due to tenderness?
A: Ribeye or tenderloin, both from the loin/rib area.
Q: What is pasteurization?
A: Heating milk to kill harmful bacteria.
What bacteria are involved in dairy fermentation?
Answer: Lactic acid bacteria, like Lactobacillus.
What does dehydration do to food that freezing does not?
Answer: Removes moisture completely, while freezing just slows microbial activity by making water unavailable.
What are the two common methods of home canning?
Answer: Water bath canning and pressure canning.
Q: What cut is typically used for making ground beef?
A: Chuck, due to its balance of flavor and fat content.
Q: Name a fermented dairy product.
A: Yogurt or kefir.
What gas is commonly produced during vegetable fermentation?
Answer: Carbon dioxide (COâ‚‚).
Name a common tool used at home to dehydrate food.
Answer: A food dehydrator.
Why must low-acid foods be canned using pressure canning?
Answer: Because pressure canning reaches higher temperatures needed to kill harmful bacteria like Clostridium botulinum spores.
Q: What is the difference between T-Bone and Porterhouse steak?
A:T-bone has less tenderloin then a Porterhouse
Q: What is the difference between whole milk and skim milk?
A: Whole milk has more fat; skim milk has most fat removed.
Why is an anaerobic environment important for fermentation?
Answer: It promotes fermentative bacteria growth and inhibits spoilage organisms that require oxygen.
Why is blanching recommended before freezing vegetables?
Answer: To stop enzyme activity and preserve color, texture, and nutrients.
What can happen if food is canned improperly and botulinum spores survive?
Answer: It can cause botulism, a potentially fatal food poisoning.
Q: What cooking method is ideal for tougher cuts like brisket or shank?
A: Slow cooking methods like braising or stewing to break down connective tissue.
Q: What causes milk to sour naturally if left out?
Answer: Lactic acid bacteria ferment lactose into lactic acid.
What role do pH changes play in controlling fermentation?
Answer: Lowering pH (more acidic) prevents harmful bacteria growth and preserves the food.
How can uneven slicing affect the dehydration process?
Answer: It causes uneven drying, which can lead to spoilage in thicker pieces.
What is the recommended processing time adjustment when canning at higher altitudes?
Answer: Processing times or pressure must be increased to compensate for lower boiling points of water at high altitudes.