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Flashcards in Lab Practical Deck (25)
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1

FSIS

food safety inspection services

2

SOP

standard operating procedures

3

SSOP

standard sanitation operating procedures

4

GMP

-good manufacturing practices
-ex. hair net, aprons, wash hands

5

PPE

-personal protective equipment
-ex. arm guard, hard hat

6

5 steps to get ready

1. frock
2. wash hands
3. hair net
4. take off jewelry
5. put on gloves

7

fabrication of pork

-carcass
-primals
-subprimals
-retail cuts

8

basic components of processed meats

-raw materials (meat)
-non-meat ingredients
-physical alteration

9

sausage making process

-pork trim
-coarse grinder
-fine grinder
-sausage stuffer
-add spices and water

10

benefits of adding water

-controls temp/ cools meats bc it gets hot in process

11

benefits of adding salt

-increases shelf life
-controls bacterial growth
-6.25% sodium nitrite
-93.75% sodium chloride

12

benefits of adding sugars

-helps with water holding capacity

13

types of casings

-natural
-collagen
-cellulose
-plastic

14

purpose of vacuum tumbling

-pulls non-meat ingredients into meat and evenly distributes them
-increases water holding capacity

15

blue rare

115

16

rare

120

17

medium rare

126

18

medium

134

19

medium well

150

20

well done

160

21

e.coli in beef

O 157: H 7

22

tenderness in relation to location

more tender in the center of the carcass

23

middle meats

premium cuts

24

dry heat

-roasting
-broiling
-grilling
stir-frying

25

moist heat

-braising
-cooking in liquid
-boiling
-simmering
-stewing