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What type of heat can be used for tender cuts but can toughen and dry meat out over an extended period of time?
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What type of heat can be used for large, tougher cuts but you must pay attention to how much fat is in the cut of meat, because adding too much fat can make the product greasy?
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Cooking
Principles of Cooking Meat
| Question | Answer |
|---|---|
| What type of heat can be used for tender cuts but can toughen and dry meat out over an extended period of time? | high heat |
| What type of heat can be used for large, tougher cuts but you must pay attention to how much fat is in the cut of meat, because adding too much fat can make the product greasy? | low heat |
| What are some ways to determine the done-ness of meat, while cooking it? | cooking method, type of meat, internal temperature, color of the meat, size of the piece, amount of time cooked |
| What wast one do to take the internal temperature of a cut of meat? | insert thermometer at an angle, into the thickest part of the meat, avoid taking the temperature in fatty areas, avoid touching or getting near the bone, meat is done when it reaches its proper internal temperature for at least 15 seconds. |
| What should the color of RARE cooked meat look like? | browned on the surface with a red center. Thin outer layer of cooked meat appears gray. |
| What should the color of MEDIUM RARE cooked meat look like? | browned on the surface with thicker outer layer of gray |
| What should the color of MEDIUM cooked meat look like? | browned on the surface with an even thicker outer layer of gray and a center that is barely pink |
| What should the color of WELL DONE cooked meat look like? | browned on the surface and gray on the inside |
| Roasting meats: | hot dry air is used to cook food. do not add liquids or cover the meat during cooking. baste meat in its natural juices or a seasoned stock. place the meat fat side up when cooking it.. |
| When roasting meats, what is "barding"? | wrapping meat with fat prior to cooking--tie it together with twine. |
| When roasting meats, how should one "season" the meat? | trim heavy fat coverings down to a thin layer, season meat several hours prior to roasting, season meat again after it is done, season the meat's juices and serve with the meat. |
| When roasting meats, what should you do with sauces and gravies? | deglaze the pan and combine the drippings with a thickening agent and a demi glaze (a concentrated brown stock that has been reduced) |
| When broiling and grilling meats..... | the shorter the cooking time, the higher the heat needed. the thicker the cut, the longer the cooking time needed. |
| When you are broiling and grilling meats you should vary the __________ by moving the meat to different areas of the grill. | cooking temperature |
| When grilling __________, make sure the heat is high enough to brown the surface. | red meats |
| When broiling and grilling meats and you want to create "cross-hatch" marks, you should grill lines to show and then __________. | rotate the meat on the grill. |
| Sauteing and Pan-Frying Meats: | heat the pan before adding the fat. use the correct amount of fat. never overcrowd the pan. turn or move the meat as little as possible. |
| When braising and stewing meats, pat the mat dry prior to __________, especially if it has been marinated. | browning |
| When braising and stewing meats, dredge the meat in __________ just before cooking to improve browning. | flour |
| When braising and stewing meats, do not use more __________ than is necessary. | liquid |
| When braising and stewing meats, you will know the meat is done when it is _________. | fork tender |
Created by:
alirocks2