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dry heat cooking
moist heat cooking
how to determine doneness
getting ready to tenderize
healthy diets with meat
100
used to stirfry meats and browning ground meat.
What is sauteing
100
Used for delicate foods like eggs
What is poaching
100
Seared on the outside red throughout
What is blue steak
100
Physically trying to make meat more tender by breaking the elastin connective tissue
What is Mechanical Tenderizing
100
a component of red blood cells
What is Iron
200
Good for thin pieces of meat and grill cuts.
What is pan-broiling
200
A slow cooking method with meat cooked in a liquid.
What is simmering
200
seared and still 75% red
What is Rare
200
acidic ingredient that helps tenderize and add flavour to beef cuts
What is marinade
200
tea, coffee, and iced tea
What can decrease iron absorption
300
Good for thick pieces of meat
What is pan-frying
300
Add liquid and seasoning, cover, simmer until tender, adding liquid if necessary.
What is Pot Roasting
300
a slight hint of pink
What is Medium Well
300
Able to break down proteins in meat, with proteolytic enzymes
What is Commercial Tenderizer
300
animal foods "heme" which is more easily absorbed into the body and plant soruces (veggies, fruits, grains)
What two ways is iron present in different forms?
400
The "top heat" cooking method
What is broiling
400
Meat placed on rack, on top of boiling water.
What is Steamin
400
25% pink showing throughout
What is medium
400
Cutting little slits on the surface of the meat
What is Scoring
400
eat two servings of meat the size of a deck of cards
What is the easiest way to get enough iron?
500
Best cooking method for premium roasts
What is roasting/baking
500
To Moisten meat or other food while cookin
What is Basting
500
Best tool to ensure doneness (roast)
What is meat thermometer
500
Cutting meat into small pieces, shortening muscle fibres
What is Cubing
500
liver, bone marrow and spleen
Where is Iron stored?