TLE Preparing Portion-Controlled Meat Flashcards
1
Q
“Data in the 1990s reveal that consumption of pork is _ more than of beef, and carabeef combined.”
A
four times
2
Q
Occasionally, this is a popular delicacy in some provinces like the Mountain Province and Pangasinan.
A
dog meat
3
Q
Refers to animals or parts of animals used as food.
A
Meat
4
Q
Animals which are raised in the home and community include?
A
- hogs
- cows or cattles
- goats
- sheeps
- carabaos
- horses
- dogs
5
Q
Wild animals which are hunted in forests and nearby swamps are called?
A
games
6
Q
Meat of animals used as food and their sources are as follows:
A
- pork from hogs
- beef from cows
- veal from young calf (two to three months old)
- carabeef from carabao
- chevon from goat
- lamb from young sheep (6 to 8 months old)
- mutton from sheep (one year of age or older)
- horse meat from horse
- dog meat from dogs
7
Q
Other mammalian species used as food in other parts of the world include:
A
- polar bear from Alaska
- kangaroo from Australia
- whales from Japan and Norway
8
Q
Specification for the _ have recently been expanded so that the grade now includes what was formerly the bottom range of prime and the top range of good.
A
choice grade of beef
9
Q
Under the new grading system, yield grades have been established to indicate a degree of leanness of various grades of beef as follows:
A
- Very Lean
- Lean
- Less Lean
- Fat
- Very Fat
10
Q
Top class restaurants and hotels use _ for roasting and broiling and the _ for ground meat dishes, stews, and other uses.
A
choice grades of meat; good grade
11
Q
Meats are graded on request but all meats are inspected and stamped by the _, indicating that it was found to be wholesome, fresh, free from any disease.
A
Bureaus of Animal Industry
12
Q
It can be bought in carcasses as sides, quarters, primal or wholesale cuts, or portion cuts.
A
Beef
13
Q
This should be considered in buying ground beef.
A
Fat content
14
Q
Good ground beef should have a fat content from?
A
15 to 20 percent
15
Q
These are aged to improve flavor and tenderness.
A
ribs and loins of high grade beef
16
Q
This process is done by hanging these cuts from 3 to 6 weeks at about 34° to 38°F at high humidity.
A
Aging
17
Q
What should be the time range of the aging of beef?
A
3 to 6 weeks
18
Q
What should be the temperature range of the aging of beef?
A
34° to 38°F
19
Q
The assigned government agency that indicates the wholesomeness of the meat by stamping the seal on the carcass skin after thorough inspection by said agency.
A
Bureau of Animal Industry
20
Q
High grade restaurants and hotels usually go by this when buying pork?
A
brand
21
Q
The brands when buying pork are those owned by large corporations which manage large animal farms in the likes of?
A
Robina Farms, San Miguel Monterey, etc.
22
Q
The standard grade in pork classification.
A
Grade A
23
Q
The grade in pork classification from female pigs that have been rejected due to unproductivity.
A
Grade B
24
Q
Although _ are not consumed as much as beef, carabeef, pork, and chevon, these are mostly available in supermarkets as frozen and fresh.
A
lamb and mutton
25
Generally, the _ the lamb, the greater the proportion of meat to bony structure.
older
26
An important criterion for grading as younger lambs are generally of better quality.
Age
27
Available in selected supermarkets.
Fresh lamb
28
_ like lamb chops and stuffed breasts are some items that are available.
Prefabricated, frozen cut
29
These must be depended upon for quality.
package label and processor
30
A carcass consists of:
Muscular Tissues, Fatty Tissues, Bones
31
The lean meat with less connective tissues and fat.
Muscular Tissues
32
Muscular Tissues is _% water, _% protein (carbohydrates and minerals).
75.5% water, 18% protein (carbohydrates and minerals)
33
Muscular Tissues consist of threadlike cells called? These are comparable in dimensions to our human hair.
fibers
34
These are found around the muscles and within the muscles. It consists of protein and ground substances.
Connective tissues
35
The proteins of connective tissues are called?
collagen, elastin, reticulum
36
This, which is pearly white in color, swells, and shrinks in hot water, causing the disintegration of the muscular tissues which in turn causes its tenderization.
Collagen
37
Collagen is converted to _ during cooking.
gelatin
38
The insoluble ligament that is yellowish in color.
Elastin
39
It is similar to collagen but has a substantial amount of fatty acids.
Reticulum
40
This is found around and within the muscular tissues.
Fatty Tissues
41
Fatty Tissues surrounding the muscles are?
visible or subcutaneous fat
42
Fatty Tissues within the muscles are?
intramuscular fat
43
Sometimes, this embedded fat in muscles can be seen by the naked eye and its appearance resembles that of the surface of a marble, which is why it is called?
marbling
44
Contribute to the meat's tenderness, juiciness, and flavor.
Fat tissues in muscles
45
The ossified tissue that forms the skeleton of the animal. It holds the muscular tissues and fat tissues in their places which in turn gives form to the entire structure of the animal.
Bones
46
The newly-slaughtered animal. Many public markets have slaughterhouses which provide market goers with the freshest form of meat straight from the slaughterhouses. The carcass is cut and trimmed to wholesale and retail portions.
Fresh
47
This meat has been cut and trimmed in wholesale and retail cuts and cooled to a degree of 13°C to maintain its fresh quality 12 to 24 hours after slaughtering. This is found mostly in supermarkets and meat shops.
Chilled
48
This meat has been cut and trimmed in wholesale and retail cuts, then package in moisture-sealed plastic wraps and stored at freezing temperature of -20°C.
Frozen
49
Special cuts of meat, mostly fillet style and treated with seasonings and curing solution like praque powder or sodium nitrite to give it a good reddish color at the same time preserve like meat.
Cured
50
The popular cured meat products. They may or may not be smoked.
Tocino, ham, bacon, tapa, and longganisa
51
This includes both the canned meat products and the ready-to-cook and ready-to-eat meal products found in the frozen section of supermarkets. Today, there is a wide range of canned meat products available to consumers. From corned beef to luncheon meat, to bopis, sisig, dinuguan, mechado, afritada, and other ready-to-eat meat dishes. In the frozen section, one can find frozen meat pies, morcon, embutido, breaded pork chop, lumpiang shanghai, meat patties, and the like.
Processed
52
Meat cuts that are available in open markets and supermarkets are the?
wholesale cuts and retail cuts
53
The different retail cuts in Filipino and English versions of pork and beef cuts as specified by the Bureau of Animal Industry are as follows:
A. Pork Retail Cuts
* ulo (head)
* casim (picnic) lower shoulder
* paypay (Boston butt) upper shoulder
* pigue (hind leg)
* lomo (loin)
* liempo (belly)
* tadyang (spareribs)
* costillas (pork chop)
* pata (feet and hind feet)
* Internal organ or pork sundries - atay (liver), dila (tongue), baga (lungs), bituka (intestines), and bato (kidney)
54
The different retail cuts in Filipino and English versions of pork and beef cuts as specified by the Bureau of Animal Industry are as follows:
A. Beef Retail Cuts
* kenche (shank)
* unahan (foreleg)
* lomo (tenderloin)
* tapadera (rump)
* piernacorta (round)
* costillas (ribs)
* punta y pecho (brisket)
* paypay (chuck)
* tadyang (spareribs)
* kampto (flank)
* kadera (short loin)
* pata
* buntot (ox tail)
* internal organs - tripe, liver, tongue, brain
55
The use of machines like _ allows uniform cutting of meat.
meat slicer or meat saw
56
The use of _ makes weighing of meat and other food items to the nearest grams or ounces.
dietetic scales and ounce scales
57
Other portion serving equipment to help the kitchen employee includes:
* ice cream scooper
* ladles or dippers
* individual serving dish
* custard cups
* ice cream cups
* individual casserole or baking dishes
* marker for pie, cakes
* cutter for cheese, butter
* glasses of varying sizes
* cups of different ounce capacities
58
_ in (wet) open markets and supermarkets are almost similar in terms of uniformity of cuts.
Meat cuts
59
The use of _ has made cutting as precise and even artistic as possible.
stainless knives (cleaver, boning knife, butcher)
60
In addition to knives are electric-operated machines found in supermarkets and in big kitchens of institutions, hotels, and restaurants such as?
* meat slicer
* meat saw
* grinder
* tenderizer
* mixing machines
* dishwashing machine
60
In addition to knives are electric-operated machines found in supermarkets and in big kitchens of institutions, hotels, and restaurants such as?
* meat slicer
* meat saw
* grinder
* tenderizer
* mixing machines
* dishwashing machine
60
In addition to knives are electric-operated machines found in supermarkets and in big kitchens of institutions, hotels, and restaurants such as?
* meat slicer
* meat saw
* grinder
* tenderizer
* mixing machines
* dishwashing machine
61
Not only do the kitchen machines simplify the work in the kitchen as to save on time and labor but also they are a great help in this. By _, it is meant by giving a definite amount of good food for a definite percentage of profit.
portion control
62
The first benefit of Portion Control in food business.
1. It helps control food cost. Since it standardizes the expected portion yield, (for instance, one kilo of beef or pork will yield 6 servings at 150 grams with 100 grams as allowance for trimmings, and waste) it is possible to estimate the correct amount of food to purchase.
63
The second benefit of Portion Control in food business.
2. It contributes to costumer's satisfaction when each portion served is as good as the other portions served to other customers with the same price paid for.
64
Why must every food service in restaurants and hotels establish a portion control program?
Every food service in restaurants and hotels must establish a portion control program to ensure that the target percentage of profit is achieved. To systemize a portion control, there must be standard measures and weights to be followed for every serving. Every employee must follow clear instructions on established portions. To help employees in this, there must be provisions of needed measurement to secure standard portions.
65
_ are tenderer than those with coarse texture and less marbling.
Meat with fine textured muscles and good marbling
66
This is less tender than beef and beef is less tender than pork.
Carabeef
67
Every carcass must be inspected and approved by the?
Bureau of Animal Industry
68
_ should attest to the Bureau of Animal Industry's inspection and approval.
a stamp on the skin of the carcass
69
Generally, this is good for dry-heat method and the tough meat for moist-heat method.
lean meat
70
Chose this meat for morcon to save time and labor, and be more convenient.
sirloin
71
These can be of advantage to the buyer as it is more convenient and time and labor saving (pre-prepared).
* ground or minced meat
* skinless pork chops
* fancy cuts like butterfly cuts
* marinated meat and hamburger mixes
72
This refers to the thickness and distribution of fat inside and outside of the lean meat.
Finish
73
An _ in beef shows smooth, well-distributed fat outside and good marbling inside.
ideal finish
74
Observe also the quality, texture, and color of fat. For instance, grain-fed cows have?
white fat
75
Observe also the quality, texture, and color of fat. For instance, grass-fed cows have?
yellowish fat
76
Observe also the quality, texture, and color of fat. For instance, well-fed hogs have _ than those fed with only kitchen refuse and other kitchen edible wastes.
firm white fat
77
_ have fine grained muscles, are more tender and lighter in color.
Young animals
78
_ have coarse muscles, are less tender and darker in color.
Old animals
79
Meat of _ is generally odorless unless it is a characteristic odor of a particular meat.
healthy animals
80
Meat with more _ is more desirable as this softens in cooking. It is whitish in color, while reticulum is yellowish in color.
Collagen
81
Why is meat cooked?
Meat is cooked to improve its palatability, increase its tenderness, and kill harmful microorganisms.
82
_ develops flavors in meat, some methods yield more flavors than others. It also brings changes in color, making it more appetizing.
Cooking
83
Two methods of cooking meat.
Dry-heat and Moist-heat
84
This method includes braising and boiling.
Moist-heat
85
In _, liquid is released from the meat stuff, thus providing the steam that cooks it.
braising
86
In _, like stewing water is added. It is boiled and simmered slowly until the meat tenderizes.
boiling
87
This may be used to shorten the time of tenderizing meat.
pressure cooker
88
Recipes using moist-heat includes?
* sinigang
* nilaga
* kare-kare
* pochero
* afritada
* adobo
* callos
* bopis
* caldereta
89
_ includes broiling, roasting, pan-broiling, pan frying, or deep fat frying. These methods are applied to tender cuts of meat.
Dry-heat method
90
Some recipes using dry-heat includes?
* lechon
* inihaw or barbecue
* fried pork chop
* pan-broiled bacon
* crispy pata
91
For shorter cooking time of tough meats, these can be tenderized by: (a)
(a) mechanical method by slicing very thin; by grinding; by beating the meat with a meat tenderizer or pestle and by scoring that is cutting the meat fibers across without cutting through the other side.
92
For shorter cooking time of tough meats, these can be tenderized by: (b)
(b) by marinating sliced meat in an acid solution like calamansi juice and soy sauce or vinegar, and other seasonings.
93
For shorter cooking time of tough meats, these can be tenderized by: (c)
(c) by the use of proteolytic enzymes such as papain from papaya, bromelin from pineapple, and ficin from figs.
94
Cook meat before or after _. This is the stiffening of the muscle fibers in meat that is brought by muscle shortening and actomyosin formation and increase in acidity. Meat is tough during _ and is tender before the onset of _ and after _.
Rigor mortis
95
Meat from _ is tougher likewise, meat from those parts of the animal that are frequently moved or exercised are also tough.
older animals
96
Meat cuts from the _ and _ are the toughest.
legs and neck
97
_ may be cooked without thawing. In case of large pieces, it is advisable to thaw these partially before cooking. Adjust cooking time to compensate for the thawing.
Frozen meat
98
_ is increasingly used in restaurants. The fryer is similar to a conventional fryer but has a cover with a tight fitting gasket. As the meat is fried in hot oil, vapor is formed and steam pressure is formed. This pressure seals the moisture in the meat, thus retaining its natural juices up to 75% resulting in a more flavorful and juicier product.
Pressure frying
99
_ is now being adopted by modern restaurants because of its benefits not only in terms of profitability but it produces a product that has less shrinkage, is juicier, tenderer, and better flavored.
Low temperature cooking
100
Research showed that a _ rib of beef that has been roasted at _°F for _ hours and _ minutes has only _% shrinkage as compared to the usual roasting at _°F for _ hours which has shrinkage of _%.
10-poundstanding rib of beef; 300°F; four hours and 45 minutes; 22%; 450°F; two and one half hours; 36%
101
Excessively high temperatures especially in roasting meat results in?
higher shrinkage, deterioration in quality, and higher food cost
102
Having the right tools, utensils, and equipment are very important in food preparation and cooking. To the chef, these are important.
knives
103
A _ should have personal set of knives, keeps them sharpened and takes care of them.
good cook
104
Such knives of the chef can include among other:
* beef slicer
* french knife
* chef's slicer
* boning knife
* steak knife
* fruit and salad knife
* paring knife
* cleaver
105
The kitchen should also be equipped with modern equipment for a uniform and cleaner job of food preparation. They should be used in accordance to their suitability in a particular kitchen. This includes?
* peelers
* grinders
* slicers
* cuber
* tenderizer
* power saw blender
* dicer
* juice extractor
* patty maker
106
The use of _ has ben very popular not only in institutions and large food services but even in small restaurants. Microwave energy heats food in a matter of seconds which in conventional cooking takes minutes. That is why microwave cooking is practiced in many restaurants.
microwave oven
107
Place the meat in the _ or in the coldest part of the refrigerator.
freezer
108
If placed in the refrigerator, fresh meat can be stored for only?
3-5 days
109
If stored in the freezer, whole meat lasts for a?
year
110
If stored in the freezer, ground meat and cured meat lasts for?
2-3 months
111
Cured meat like _ should be wrapped in plastic bags and placed in the refrigerator if used within the week or placed in the freezer if used within one or two months.
tocino, longganisa, ham, bacon, tapa
112
_ should be in its covered containers and placed in the refrigerator if it is to be eaten within the week. Otherwise, store in the freezer for a longer storage.
Cooked meat
