Show:
food safety 1-5 -7
beef grades 1-13-15
tenderness/cuts 1-18-20
tenderness/cuts/cookin 1-21-26
cooking methods -34-41
100
what is the range of the danger zone in Fahrenheit? How fast can bacteria grow in this range? What is cross contamination?
40-140 bacteria can double every 15 minutes. siiick. bacteria from meat or juices transfer to other food or utensils.
100
What are characteristics of Canada A or higher?
youthful animal grain of meat is fine and firm fat is white bright red
100
What do the connective tissues do? what are the two types of connective tissue what is the main difference between the two?
holds the muscle together Elastin, collegen collegen can be broken down with acids and cooking Elastin can't
100
what cuts of retail meat are made from the following wholesale cuts Rib loin sirloin
rib eye steak, rib eye roast porterhouse steak tenderloin roast, T-bone, top sirloin steak
100
how do you tenderize the elastin in the meat easily? what are chemical tenderizers?
mechanically, pounding, cutting against the grain, scoring, grinding, cubing pro-teo-ly-tic enzymes, lemon, orange,tomato juices, fresh fruit
200
why should you never re freeze meat? how long can you keep raw meat at room temp for? can you put cooked meat on the plate that you put raw meat on?
if meat is frozen and thawed again, bacterial growth starts at a higher level. no longer than half hour.
200
what is marbling
fat within the meat, makes meat more flavourful and tender
200
what does the aging process do to meat? how many days is meat typically aged?
enzymes loosen the connective tissue and relax muscle fibers 7-10
200
What is one exception of the tender cut of "rib" and why? what are 2 retail cuts that come from the hip wholesale cut?
short ribs require simmering because, they are used with the breathing of the cow, thus making them more less tender. rump roast, inside round marinating steak, outside, sirloin tip roast, eye of round oven roast
300
how many days can the following form of meat stay in the fridge? leftover meat ground beef steaks and roasts
3-4 days 1 day 3 days
300
why isn't canada B as good as A? what percent of alberta beef is B grade?
Less marbling- the meat doesn't have enough fat to be classified as A not white enough 1 percent
300
what does it mean when meat is graded with more "A's" Is a piece of meat graded E, more tender than B?
the more A's the more the marbling, thus more tenderness and flavour. NO The higher the grade, the tougher the meat
300
what are the toughest 4 wholesale cuts of the cow? why are they so tough? how do we make them flavourful and tender?
chuck, shank, brisket, plate from the cow walking, bending down to eat grass, and moving their neck watching scenery! moist heat cooking like simmering to soften the connective tissue
300
why do our bodies need Iron what are signs of anemia how much spinache would you have to eat to equal 90g of beef?
essential to hemoglobin- getting oxygen from the lungs and carrying it through the blood stream to the body. cold, paler, tired, trouble concentrating, wiped out 1 liter
400
what are the "magic" internal temperatures we need to see to eat the following meats: in Fahrenheit steaks and roasts ground beef can you use left over marinade?
140-170 160 yes... boil for 5 minutes to kill bacteria, or throw out.
400
what animal do sausages, lunch meats, like bologna come from
the Bull
400
what happens to meat if it gets more exercise? name 9 primal cuts. what are the difference between primal and retail?
it becomes tough and it forms more connective tissue chuck rib long sirloin hip shank brisket plate flank
400
what wholesale cuts does ground beef usually come from? what are the two different types of cooking methods to use with meat? how can we start to tenderize cuts before we cook them?
chuck or shank moist or dry marinating with acid, enzymes, scoring, cutting across the grain, pounding, grinding
400
what are non-heme foods? What should you eat with them to make sure they get absorbed as Iron in your blood stream? why do you need the fat in beef?
eggs,whole grain cereals,grren veggies, dried fruits eat with iron rich foods, vitamin c, and limit coffee and tea as it inhibits absorbtion to help absorb vitamins A, D,E and K
500
why are the safe eating cooking temperatures different from a steak to ground beef?
the bacteria is only on the surface of the steak, ground beef is like taking the steak and grinding all the bacteria all within the beef. Gross.
500
what are the components of meat- 4 things
meat bone connective tissue fat
500
the more connective tissue the more _________ or __________ is needed during cooking what cuts have the most connective tissue, and what are the best cooking methods? for lean cuts, what cooking method is best
moisture tenderizing moist heat/ simmering dry heat. grilling
500
what are 5 moist heat cooking methods... what cuts are used here what are 5 dry heat cooking methods... what cuts are used
stewing, braising, poaching, simmering, boiling... marinating steaks, oven roasting cuts roasting/baking, broiling, grilling, frying,searing, steaks, hamburgers, pre marinated cuts from hip and flank
500
what percentage qualifies for lean ground beef and beef cuts what is zinc for what is phosphorus important for why is B-6 important
10 % and 17% for ground beef prevents anemia