EXAM 5: Meat Types And Meat Preparation Pt3 Flashcards
(21 cards)
What is the safe temperature for doneness for beef, pork and fish
145
What is the safe temperature for doneness for ground beef or pork
155
What is the safe temperature for doneness for poultry
165
Must hold this temp for 15 seconds
What are other indicators meat, fish or poultry is ready
Fish - turns opaque, flakes with a fork
Poultry - whole bird, wiggle leg to see if it is loose; prick with fork or knife and juices run clear
Meat - touch test
Always confirm with temperature !!!
What is carryover cooking?
Internal temperature continues rising after meat is removed from oven
Internal temperatures can raise by:
- small cuts: 5 F
- medium roasts: 10 F
- large roasts: 20 to 25 F
How to prepare meat prior to cooking
Thaw frozen meats completely - shortens cooking time
Wipe the meat with a paper towel to remove surface moisture (dont rinse with water)
- preserves color and flavors
Trim visible fat or connective tissue
Tenderize if needed (cuts with more connective tissue)
- mechanical, marinades, adding fat
Add seasonings if appropriate
What is the purpose of adding fat to meat prior to cooking? and what are the two ways to add fat?
Increase tenderness
Barding
- tying slices of fat over the surface of meat to protect them while roasting
Larding
- inserting strips of fat with a larding needle into meats low in marbling
How is roasting used to cook meats
Heating of moderate to large (>2.5” thick and >3 servings), tender cuts in dry, hot heat oven air
Oven temp: 300 to 350 F
Placement: fat is on top, muscle makes contact on the rack
How is broiling and grilling used to cook meats
Typically for smaller cuts of tender meat (1 to 3” thick); some larger cuts (can be grilled at lower temps farther from heat)
High temperatures short cooking time
Cooking times based on cut thickness and level of desired doneness (between 10 and 25 minutes)
Level of doneness achieved by adjusting distance from heat
How is pan-broiling/searing used to cook meat
Place meat in a heavy pre-heated pan to cook
Very thin cuts of meat (<1/2 inch thick) or ground patties
High temperatures - short time
Little to no fat is added to the pan; fat drippings from the meat should be removed during cooking
How is sautéing used to cook meats
1-3 tsp fat (small amount) heated in pan to sizzling
Stir-frying is most popular way to cook small, thin slices of meat
Small pieces cooked at higher temperatures for a short time; stir constantly
How is pan-frying used to cook meats
No more than 1/2” thick heated in pan
Larger cuts than sautéing
Uses more fat than sauteing
Lower cooking temperatures, longer cooking times
Breaded meats are typically pan-fried but can also be baked
What are the low-n-slow cooking methods
Braising
Stewing/simmering
Steaming
Sous vide
Smoking
How is deep-frying used to cook meats
Meat is submerged in hot oil
Meat is seldom deep-fried; exception is chicken-fried steak
Cut into small pieces, breaded then fried
What is the sous vide cooking method?
Cooked in a water bath; the water temperature is set and the final desired cooking temperature of the meat
Cooking time is dependent on the cut and type of meat
Temperature should be above 135 deg F if cooked for short time
Foods requiring >4 hrs should be cooked >149 deg F
How is braising used to cook meats
Simmering in covered pan in small amount of liquid (no more
than 1”)
Breaks down collagen & tenderizes meat
Customize flavorings in the braising liquid if desired
Cooking time varies by meat cut: 1.5 hrs to 3 hrs
How is simmering/stewing used to cook meats
Simmered (not boiled) while completely submerged in liquid
Small pieces of meat are typically used
Cooking time is 1-2 hrs
How is steaming used to cook meats
Most often used for large cuts (e.g., ham, turkey)
Wrapped in aluminum or plastic bag or tightly covered pan and
baked the oven.
Long heat time and relatively low temperature
Cooking time is 6-12 hrs depending on the size of the cut
Are microwaves used for cooking meats
Not recommended except for when thawing
How is smoking/BBQing used to cook meats
Cook over low heat (200 to 220 deg F) for long time (6 to 12 hours)
Large cuts of meat
General steps:
• Add a rub of seasonings
• Add to a smoker with a water pan. Low heat & baste with a stock during
cooking
• Remove from heat, cover and rest
Internal temp 180 to 195 deg F to completely turn collagen to gel,
tender to the bite
What is the cooking method that combines moist and dry heat?
Pan sear to moist heat application
