Techniques in Meat Tenderizing

Question 1

2 types of heat tenderizer:

Answer 1

Dry heat
Wet heat

Question 2

Methods of Cooking Meat: (14)

Answer 2

Dry-heat cooking
Browning
Sauteing & Pan-frying
Roasting & Baking
Broiling & Grilling
Deep-frying
Moist-heat Cooking
Blanching
Boiling
Braising
Poaching
Simmering
Steaming
Stewing

Question 3

Where heat is transferred to food via air, fat, metal or radiation. Involves high temperatures, about 300F or hotter

Answer 3

Dry-heat Cooking

Question 4

Produces aroma flavors that cannot be achieved through moist-heat cooking techniques

Answer 4

Browning

Question 5

Means jump in French

Answer 5

Saute

Question 6

The pan must be very hot before adding the meat to achieve the desired browning

Answer 6

Sauteing & Pan-Frying

Question 7

Uses a little more fat and somewhat lower temperature than sauteing

Answer 7

Pan-frying

Question 8

Method of cooking food by enveloping it in hot, dry air, commonly inside an oven.

Answer 8

Roasting & Baking

Question 9

It is recommended to marinate meats that will be broiled or grilled

Answer 9

Broiling & Grilling

Question 10

Involves heating the food from below

Answer 10

Grilling

Question 11

Requires heating the food from above

Answer 11

Broiling

Question 12

Requires keeping the oil at temperatures between 325F and 400F

Answer 12

Deep-frying

Question 13

Cooking method that uses liquid or steam

Answer 13

Moist-heat Cooking

Question 14

Involves soaking meat in boiling water for a short time, then soaking it immediately in ice water

Answer 14

Blanching

Question 15

Cooking food in boiling water or other water-based liquids

Answer 15

Boiling

Question 16

Boiling large cuts of meat in small quantity of liquid in a covered dish

Answer 16

Braising

Question 17

Partly or fully submerging food into water or other liquid that has reached 160-180F

Answer 17

Poaching

Question 18

More temperate cooking technique than boiling and is often used for long and slow cooking procedures

Answer 18

Simmering

Question 19

The most tender and moist-heat cooking technique, as this prevents the food from seeping in hot water

Answer 19

Steaming

Question 20

Similar to simmering as the liquid is heated until it forms mild, yet quickly moving bubbles

Answer 20

Stewing

Question 21

How long should you marinate lean meats?

Answer 21

30 min to 4 hours

Question 22

How long should you marinate toucher cuts?

Answer 22

4 to 12 hours

Question 23

7 marinades:

Answer 23

Pineapple marinade
Pork chop marinade
Jamaican Jerk marinade
Pork Rib marinade
Teriyaki marinade
Pork Chop and Tenderloin marinade
Mustard-Vinegar marinade

Question 24

This sweet, fruity marinade works great on any cut of pork or chicken

Answer 24

Pineapple marinade

Question 25

This marinade is a great Asian style marinade that works well on all cuts of pork

Answer 25

Pork Chop Marinade

Question 26

This marinade is spicy, hot, and at the same time sweet

Answer 26

Jamaican Jerk Marinade

Question 27

This marinade uses a delicious pork rub combined with corn syrup and vinegar

Answer 27

Pork Rib Marinade

Question 28

is both sweet and slightly spicy, perfect for marinating chicken, pork, shrimp, or fish

Answer 28

Teriyaki Marinade

Question 29

This marinade will make any pork chops or steak extra juicy as well as infusing it with great savory flavor

Answer 29

Pork Chop and Tenderloin Marinade

Question 30

This marinade is simple and easy to prepare.

Answer 30

Mustard-Vinegar Marinade