Meats Flashcards
(50 cards)
Explain how the meat’s muscle fiber is related to the texture (1 example)
Muscle fibers in meat determine the texture and contribute to flavor
(Small fibers = smooth texture
Large fibers = coarse texture)
Ex: Ham has a course texture with tough, large fibers
Why does meat develop flavor as it ages? (After dead)
Aging meat is done in a controlled environment with strict humidity and temperature conditions. These (aging) conditions make the MEAT FIBERS BREAK DOWN, tenderizing and flavoring the meat
List the guidelines for storing and handling frozen meats
Frozen meats: freezer at 0°f (-18°C) or below.
1. Never freeze meat in containers. 2. Always wrap in air-tight, moisture proof packaging to prevent freezer burn (causes meat to spoil)
3. Label and date.
4. Meats should always be thawed under refrigeration, not the counter.
Name the Primal cuts of pork
Loin, picnic shoulder, Boston butt, belly, ham
(LPBBF)
Name the Primal cuts of lamb
Shoulder, shank, rack, loin, leg
(SSRLL)
Name the Primal cuts of veal
Shoulder, foreshank, rack, loin, leg
(SFRLL)
Name the Primal cuts of beef
Beef: chunk, brisket, loin, rib, round
(CBLRR)
What is a primal cut?
Primal Cut: (whole-sale cut) large, primary piece of meat separated from the animal
What is a fabricated cut?
A smaller portion taken from Primal cuts (menu-sized portion)
Name the fabricated cuts of pork
Pork: pork chops, pork belly, sausage
Name the fabricated cuts of lamb
Lamb: roasts, lamb rack, rib chops
Name the fabricated cuts of veal
Veal: ribeye, tenderloin, medallion
Name the fabricated cuts of beef
Beef: t-bone steaks, filet mignon, top round
Irridation
Exposed to medium amounts of radiation
Explain why irridation is used to process meat
It delays spoilage by destroying cells that cause it and kills microorganisms. It greatly enhances food safety.
High-heat cooking
(Broiling, grilling)
Can toughen proteins and dry out meat over extended periods of time. It’s USED FOR TENDER CUTS of meat like tenderloins and strip steaks.
Low-heat cooking
(Braising, stewing)
The BEST method FOR preparing LARGE CUTS of meat. It DOES NOT SHRINK the MEAT because moist heat, in the form of steam or liquid, PENETRATES the MEAT MORE QUICKLY than dry heat
Why is testing internal temperature of meat important?
It’s the best way to determine a meat’s doneness
Steps of taking internal temperature
- Insert thermometer at angle (thickest part)
- Avoid fatty areas
- Avoid bone
- Hold for 15 secs
Name two cooking methods that can be used with meat
Barding & Larding
Barding
Wrap meat with fat (e.g., bacon) before roasting. A few minutes before doneness, you remove the meat from the oven, unwrap the fat, put the meat back in, and allow the surface of the meat to brown
Larding
Long thin strips of fat or vegetables are inserted into the center of the lean meat. Adds moisture and visual appeal
Why does meat shrink when it is cooked?
Too much cooking makes meat dry. Shrinkage happens when the meat loses water as it cooks. The longer it is cooked, the less it’ll weigh
Collagen
Soft, white tissue that breaks down into gelatin and water during slow, moist cooking processes
