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Principle of Meat
on cooking chp.10-11
| Question | Answer |
|---|---|
| inspection | examination of meats and poultry produced for consumption in the united states. |
| chicken dark meat characteristics | legs and thighs; more fat more connective. tissue and longer cooking times. |
| carving | to cut cooked meat or poultry into portions |
| trussing | tie poultry with butcher's twine into compact shape for cooking |
| list 3 additional influences on collagen | acid: marinates or acids n cooking liquid help tenderize. Enzymes: naturally present n meats, thus importance of aging. meat tenderizers: not recommended since they generally on effect the surface and can alter the texture adversely |
| connective tissue | tissue found throughout on animals body that binds together and supports other tissues such as muscles |
| butchers yield | amount of usable meat (as opposed to fat and bones) ona carcass. apply to beef and lamb 1 greatest 5 the smallest |
| jus (zhoo) | french for "juice" which can refer to both fruit and vegetable juices as well as the natural juices exuded from meat. jus de citron= orange juice; jus de viande = juices from meat dish served au jus presented with its own natural juices |
| broiler/fryer | a young chicken. 13wks of age with soft, smooth textured skin, relatively lean areas bone most versatile can use any cooking method. |
| free range chicken | has no legal restrictions on its meaning or use in marketing. generally only implies that the birds have had access to the outside |
| fabricated cuts | individual portions cut from a subprimal |
| myocommata | very thin sheets of delicate connective tissue separating myotomes |
| USDA meat grades for veal | prime, choice, good, standard, utility, cull |
| USDA meat grades for lamb | prime, choice, good, utility, cull |
| quality meat grading is based on what | marbling, maturity of animal, texture firmness and color |
| what are characteristics fast contracting | shorter, thinner and easier to tear apart (ie cooking or chewing) |
| meat inspectors identify meat as what | healthy (no disease), sound (clean, sanitary), wholesome (not adulterated), properly labled (it is what it says it is) |
| chicken grading is based on what | shape of carcass, amount of flesh,amount of flesh, amount of fat, absence of pinfeathers, condition of skin, blemishes and bruises |
| rack | primal cut of lamb between the shoulder and loin. contains eight ribs and portions of the back bone. valued for its tender rib eye muscle aka hotel rack |
| scallopini | sauteed cutlets ( usually veal or poultry) that have been pounded thin and coated with flour. |
| tournedos | a beef steak cut from the tenderloin measuring 3/4 to 1" and 2 to 2.5" in diameter. very lean sometimes wrapped in pork fat or bacon prior to grilling or broiling.classically served on fried bread rounds and topped with a sauce such as mushrooms sauce. |
| 3 additional ways to tenderize elastin | pounding, cubing, jacquarding (ex: cubed steak, chicken fried steak,scallopini) grinding - hamburger. slicing very thin across london broil fajitas brisket |
| sauces for grilled meat | prepared in advance (no pan to deglaze) Bearnaise, hollandaise, compound butters, salsas, relishes |
| portion controlled cuts | small individual cut from entire carcass ready to cook and serve |
| medium well | very little pink at the center almost brown throughout. firm stringy 155-165deg |
| 5 examples of meats breaking down collagen | osso buco, pot roast, brisket, braised beef, stews |
| primal cuts | round sirloin shortloin rib chuch flank short plate brisket and shank |
| roaster | 3-5 month old chicken suitable for any cooking method young tender meat, smooth textured skin. 31/2-5lbs |
| hen | a mature female chk over 10 months of age. flavorful but less tender meat. best for stew or braising |
| capon | the class of surgically castrated male chk. they have well flavored meat and soft smooth skin |
| choice grading | moderate, modest or small marbling |
| 6 types of chicken | broiler/fryer 9-12wks generally 45 days; roaster 3-5mths; capon castrated male less than 8mths old; hen mature female over 10 mths; cock/rooster mature male over 10mths; rock cornish game hen special breed 5-6wks old 3/4-2lbs |
| myoglobin | most color in red meat is due to myoglobin (not blood) responsible for storing oxygen in muscle tissue. muscles which are used more and need more oxygen are darker in color |
| silverskin | elastin; a tough connective tissue that surrounds certain muscles |
| medium | rosy pink to red center; slightly firm; springy 140-150deg |
| chicken white meat characteristics | breast and wings; less fat, less connective tissue and shorter cooking times |
| rare | large deep red center, spongy, very slight resistance 125-130deg |
| yield grade | a grading program for meat that measures the amount of usable meat on a carcass |
| well done | feel quite firm and spring back quickly when pressed. no red |
| au jus (aw zhoo) | roasted meats, poultry or game served with their natural, unthickened juices |
| green meat | freshly slaughtered meats that have not had sufficient time to age and develop tenderness and flavor |
| poultry cooking methods | saute, braising, stewing, steaming, boil, simmer |
| USDA meat grades for beef | prime, choice, select, standard, commercial, utility, cutter, canner |
| marbling | whitish steaks of inter and intramuscular fat |
| slicer | an electric tool that is used to slice meat, bread, cheese, or raw vegetables into uniform slices. it has a circular blade that runs at high speed, food is placed in a carrier and passed against the blade. |
| fond lie | aka jus lie; a sauce made by thickening brown stock with cornstarch or similar starch often used like a demi glace esp to produce small sauces |
| shish kabob | chunks of marinated meat (sometimes fish) and veg that are threaded on a skewer and grilled or broiled. aka shashlik |
| primal cuts | primary divisions of muscle bone and connective tissue produced by the initial butchering of the carcass |
| meat grading | designation of quality or yield; optional and must be paid for b y the meat packer |
| grading | a series of voluntary programs offered by the us dept of agriculture to designate a foods overall quality |
| a point | french term for cooking to the ideal degree of doneness; when applied to meat refers to cooking it medium rare |
| gluten | an elastic network of proteins created when wheat flour is moistened and manipulated |
| free range | animals allowed to move freely and roam for natural foods and grasses |
| pot roast | usually an inexpensive, less tender cut of beef that is seafood and braised slowly in a covered pot with a little liquid |
| other poultry excluding chickens | squab is under 1lb; geese is 6-10lbs; muscovy duck; turkey is 4-30lbs; peking is 2-6lbs; quail, ostrich, pheasant |
| medium rare | bright red center, some resistance, slightly springy 130-140deg |
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