Show:
Cuts of Meat
Different Types of Meat
Inspection and Grading of Meat
Random
Measurement Equivalencies/Cooking Methods/Measuring Techniques
100
Canadian Bacon
What is from boneless pork loin
100
Veal
What is..Meat from cattle that are less than three months of age.
100
Very tough and elastic, cooking cannot soften it
What is Elastin
100
May be voluntarily graded for yield and quality
What is Animal Carcasses
100
Federal inspectors place this on all wholesale cuts to indicate the meat is wholesome. This also assures buyers the plant and processing conditions were sanitary.
What is a round purple inspection stamp
200
Smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail stores
What is a retail cut
200
Comes from the mature cattle over 12 months of age
What is Beef
200
Smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail stores
What is a retail cut
200
This animal carcass is the largest used for food.
What is a beef carcass
200
To soak meat in a solution containing an acid, that helps tenderize the connective tissues.
What is marinate
300
ground 1-2 days, fresh non-ground 3-4 days, leftover cooked meats 3 days
What is the proper refrigerated storage time frame for ground, fresh non-ground, and leftover meats
300
The kind of meat appears first, wholesale cut, then retail cut.
What is the three part format meat labels follow?
300
True or False: you can cook meat frozen and defrosted
True
300
pack firmly, dry measuring cup, level off
How do you measure brown sugar
300
How do you measure spices, leavening agents, and other dry ingredients used in small amount
What is dip measuring spoon into container, bring up heaping full, level of
400
Cooked at 170 degrees
What is well done meat
400
Elastin
One of the two proteins in the connective tissue that cannot be softened by cooking
400
Usually inexpensive and rich sources of many vitamins and minerals
What is An advantage of selecting variety meats.
400
Lamb
What is The meat of sheep less than one year old, smallest animal used for meat
400
dip measuring spoon into container, bring up heaping full, level off
How do you measure spices, leavening agents, and other dry ingredients used in small amounts.
500
Choice and Select
What is the two most common grades of beef sold in retail stores.
500
ground meats
This type of meat is generally higher in fat than all other cuts of meat.
500
Roasting - to cook uncovered in the oven with dry heat broiling - uncovered under a direct source of heat, dry grilling - broil over hot coals or fry on a griddle, dry panbroiling - to cook without fat in an uncovered skillet, dry frying - cook in a small amount of hot fat, dry or moist braising - cooking in a small amount of liquid in a tightly covered pan, moist cooking meat in liquid - cover meat with cooking liquid, liquid
Describe three cooking methods, and state if it is a moist or dry heat method.
500
the part of the animal from which the cut of meat comes from. The more fat present, the more tender the cut of meat will be.
What indicates how tender a cut of meat is?
500
Roasting - to cook uncovered in the oven with dry heat broiling - uncovered under a direct source of heat, dry grilling - broil over hot coals or fry on a griddle, dry panbroiling - to cook without fat in an uncovered skillet, dry frying - cook in a small amount of hot fat, dry or moist braising - cooking in a small amount of liquid in a tightly covered pan, moist cooking meat in liquid - cover meat with cooking liquid, liquid
Describe three cooking methods, and state if it is a moist or dry heat method.