Principles of Cooking Meat
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| show | high heat
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| show | low heat
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| show | cooking method, type of meat, internal temperature, color of the meat, size of the piece, amount of time cooked
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| show | 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.
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| What should the color of RARE cooked meat look like? | show 🗑
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| show | browned on the surface with thicker outer layer of gray
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| show | browned on the surface with an even thicker outer layer of gray and a center that is barely pink
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| What should the color of WELL DONE cooked meat look like? | show 🗑
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| show | 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..
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| When roasting meats, what is "barding"? | show 🗑
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| When roasting meats, how should one "season" the meat? | show 🗑
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| show | deglaze the pan and combine the drippings with a thickening agent and a demi glaze (a concentrated brown stock that has been reduced)
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| When broiling and grilling meats..... | show 🗑
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| When you are broiling and grilling meats you should vary the __________ by moving the meat to different areas of the grill. | show 🗑
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| When grilling __________, make sure the heat is high enough to brown the surface. | show 🗑
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| show | rotate the meat on the grill.
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| show | 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.
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| When braising and stewing meats, pat the mat dry prior to __________, especially if it has been marinated. | show 🗑
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| show | flour
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| show | liquid
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| When braising and stewing meats, you will know the meat is done when it is _________. | show 🗑
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Created by:
alirocks2