4.4 preparation & storage of meats 🍴

Question 1

▪ roasting, broiling, grilling, pan-broiling, and frying

Answer 1

Dry Heat Methods

Question 2

▪braising, simerring, stewing, steaming, microwaving

Answer 2

Moist-Heat Methods

Question 3

▪______ with paper towel to remove moisture
▪______ visible fat or connective tissue
▪______ in microwave or refrigerator(chiller is the safest)

Answer 3

wipe; trim; thaw

Question 4

▪________ meat can spread microbes, add moisture, and create a food source for microbes, and contamination

Answer 4

washing

Question 5

▪ shortens muscle fibers, denature proteins, and causes meat to dehydrate

Answer 5

heating

Question 6

▪ _________ begins to denature at 102°F (39°C) and collapses at 149°F (65°C)

Answer 6

collagen

Question 7

▪ ___________ starts to decrease as temperatures reach 104°F (40°C)

Answer 7

tenderness

Question 8

▪ the process of adding fat in lean meat to increase tenderness, juiciness, and flavor

Answer 8

larding and barding

Question 9

▪ a technique used to increase the flavor and color of meat
▪ leave meat in a hot pan until a rich, brown crust is formed
▪ moving the meat too early will destroy the crust formation

Answer 9

Searing

Question 10

▪ can also be used to lock in the juices
▪ meat is boiled very briefly
▪ lost of water-soluble vitamins, minerals, and flavor
substances

Answer 10

Blanching

Question 11

▪ trace amount of ____________ contributes to the special flavor of browned meat surfaces

Answer 11

carbohydrates

Question 12

▪ results when meat is stored for more than two days in the refrigerator and re-heating in a microwave oven

Answer 12

warmed-over flavor

Question 13

▪ a technique done by brushing the meat drippings or fat-based marinade over its surface to help retain moisture
and flavor

Answer 13

Basting

Question 14

▪improves flavor if it is part of the crust

Answer 14

Seasoning

Question 15

▪a flavorful way to pre-season a meat

Answer 15

Marinating

Question 16

▪ sauces and condiments can also be used to add flavors to meats

Answer 16

Flavor enhancements

Question 17

▪ _________ should be inserted
into the thickest portion of the meat
▪ should be thoroughly sanitized
after each use

Answer 17

Internal heat
thermometer

Question 18

▪ _______: 136°F-140°F (58°C-60°C)
▪ _______: 160°F-167°F (71°C-75°C)
▪ _______: 172°F-180°F (78°C-82°C)

Answer 18

Internal heat is the basis for determining doneness
Rare; Medium; Well Done

Question 19

▪ have 25°F (14°C) increase in temperature

Answer 19

very large roasts

Question 20

▪ have 5°F (3°C) increase in temperature

Answer 20

small cuts

Question 21

▪ strong red interior; _____ meat
does not reach a final internal
temperature and is considered microbiologically safe

Answer 21

Rare

Question 22

▪ rosy pink interior and not quite as juicy as a rare piece of meat

Answer 22

Medium

Question 23

▪ brown interior; nor traces of red or pink left; moist, but no longer juicy

Answer 23

Well done

Question 24

▪ considered as white meats and changes color from pinkish to a whiter color when heated

Answer 24

veal and pork

Question 25

▪ _______ should be heated at least to an end-point temperature of 160°F (71°C)

Answer 25

pork

Question 26

▪ not recommended to judge the doneness of hamburger because of the risk of E. coli O157:H7

Answer 26

color changes

Question 27

▪ heating of moderate to large tender cuts of meat in the dry, hot air of an oven ▪ usually at least 2 inches thick and provide more than three servings ▪ placing the meat on a rack prevents it from sitting in its own juices

Answer 27

Roasting

Question 28

▪ 300°F-350°F (149°C-177°C) – produce an _______ cooked, easy to carve, juicy, tender, flavorful roast with a greater yield

Answer 28

evenly

Question 29

▪ 350°F-500°F (177°C-260°C) – produce roasts with ________ crusts in less time but may cause shrinkage

Answer 29

deeply seared

Question 30

▪ 18 to 30 minutes _________ time

Answer 30

roasting

Question 31

▪ 15 to 30 minutes stand time for _________ cooking to occur

Answer 31

carryover

Question 32

▪ uses smaller cuts of tender meat ranging from 1 to 3 inches thick ▪ cooked in higher temperatures for shorter time to keep the meat tender

Answer 32

Broiling & Grilling

Question 33

▪ fillet mignon, strip loin, Delmonico, rib eye, top butt sirloin, chuck tender, and top round

Answer 33

Broiling & Grilling

Question 34

▪ addition of a very lighter layer of ____ prevent the meat from sticking to the grill

Answer 34

oil

Question 35

▪ marinade, spice rub, or adding sauces yield more flavor

Answer 35

Broiling & Grilling

Question 36

▪ uses very thin cuts of meat, less than half an inch ▪ heat is applied directly through the hot surface of a heavy pan or flat grill

Answer 36

Pan-broiling

Question 37

▪ cooking thin, tender cuts of beef steaks, lamb chops, and ground-beef patties

Answer 37

Pan-broiling

Question 38

▪ __________ should be drained during heating to prevent frying

Answer 38

drippings

Question 39

▪ can be ___________ before, during, or after placing on the pan

Answer 39

seasoned

Question 40

▪ a small amount of fat is heated to the sizzling point before the meat is added ▪ liver and onions, veal Oscar, veal picatta, and veal cordon bleu

Answer 40

Sauteing

Question 41

▪ thin slices of meat are cooked in an oiled wok or other sloping-sided pan ▪ meat is stirred constantly over high heat for about 3 minutes to promote even heating

Answer 41

stir-frying

Question 42

▪ a method that uses more fat, lower heating temperatures, and longer cooking times ▪ steaks, chops, and sliced pieces of liver

Answer 42

Pan-frying

Question 43

▪ often seasoned and coated with flour or breading before ___________ ▪ uses vegetable oil or clarified butter

Answer 43

pan-frying

Question 44

▪ beef, pork, and veal meat is seldom deep-fried ▪ meat is usually cut into small pieces and dipped in seasoned flour or cornstarch

Answer 44

Deep-frying

Question 45

▪ placed in a wire basket ▪ submerged in oil pre-heated to 300°F-360°F (149°C-182°C) ▪ heated until golden brown

Answer 45

Deep-frying

Question 46

▪ consists of simmering meat in a covered pan, in a small amount of water or other liquid ▪ beef chuck, round steak, flank steak, pork and veal chops, organ meats ▪ transforms a meat’s texture from tough to fork-tender ▪ potatoes, carrots, onions, celery, and tomatoes can be added

Answer 46

Braising

Question 47

▪ meat is cooked completely submerged in liquid ▪ served in their own cooking liquid mixture, thickened or not, and usually contain vegetables ▪ corned beef or tongue and fresh beef brisket cuts

Answer 47

Simmering or Stewing

Question 48

▪ exposes food directly to moist heat ▪ uses a pressure cooker or tightly covered pan

Answer 48

Steaming

Question 49

▪ can be wrapped in aluminum foil or placed in a plastic oven bag ▪ used for cooking large cuts of meat (i.e., turkey, ham, or beef roasts) ▪ doneness is determined by timing, usually 6 to 12 hours

Answer 49

Steaming

Question 50

▪ not the best option for cooking meats, except for thawing and reheating leftovers ▪ decreases juiciness, do not brown, and do not heat sufficiently to kill pathogens

Answer 50

Microwaving

Question 51

▪ They should be held in the refrigerator no longer than the suggested maximum times, usually 3 to 5 days, although ground and variety meats will last only 1 or 2 days.

Answer 51

Storage of meats

Question 52

▪ Most meats can be kept frozen for __ to __ months if properly wrapped to avoid freezer burn caused by moisture loss

Answer 52

6-12

Question 53

▪chicken cannot be undercooked (rare, medium) or below 70°C due to risk of _________

Answer 53

Salmonella