Workshop 7

Question 1

Heat activates __ in meat

Answer 1

enzymes

Question 2

__ require heat to be activated

Answer 2

commercial meat tenderizers

Question 3

Papain becomes active between __ to degrade muscle proteins and collagen

Answer 3

55-75°C

Question 4

What allows more protein degradation ?

Answer 4

Cooking at low temp for long periods (ex: stewing)

Question 5

Connective tissue composed of:

Answer 5

• Collagen

* Elastin

Question 6

Collagen:

Answer 6

= the main structural protein in connective tissue
composed of triple-stranded coils
- surrounds muscle fibers, binds them into bundles
- surrounds whole muscles
- makes up tendons and ligaments
- strands form cross links with maturity

Question 7

Older animals have more or less collagen?

Answer 7

more

Question 8

At what temp does collagen coil and begin to unwind ?

Answer 8

39°C

Question 9

At what temp does collagen denature, lose strength, shrinks to ¼ of OG length

Answer 9

65°C

Question 10

What causes collagen to form gelatin?

Answer 10

Heat, moisture, time

Question 11

Dry heat cooking methods

Answer 11

Grilling, roasting, oven and pan-roasting, deep fat, pan and stir frying

Question 12

What are dry heat methods used for?

Answer 12

= used for tender cuts of meat (where minimal connective tissue present)
= used for less tender cuts if cooking temp kept low for a long time OR piece thinly sliced across grain

Question 13

Grilling & Broiling is for:

Answer 13

Thin, tender cuts, less than 2.5” thick

• proteins & sugars react, produce Maillard reaction
• short cooking time
• low enough temp in interior to prevent shrinkage and moisture loss

Question 14

Roasting

Answer 14

Best:

• slow-roast to 20F (11°C) below desired temp
• turn oven up to 500°F(260°C) for a quick surface browning to reach desired temp

Question 15

Moist heat methods:

Answer 15

• Pan and oven braising
• Simmering
• Poaching (delicate seafood/chicken)
• Stewing
• Steaming
• Pressure-cooking

Question 16

Poaching/

Boiling

Answer 16

Ideal for delicate seafood, chicken
Cook below simmering, watch time carefully
Protein loses moisture just over 100°F (38°C), significant loss of moisture between 150 & 160°F (66 to 71°C)

Question 17

Braising

Answer 17

Long, slow, just right to melt connective tissue into soluble collagen (in tough red meat or dark-meat poultry)
For less tender cuts of meat
Big piece of meat, seared, cooked in a liquid halfway

Question 18

Stewing

Answer 18

Long, slow, just right to melt connective tissue into soluble collagen (in tough red meat or dark-meat poultry)
For less tender cuts of meat
Small pieces of meat seared in cooked, nearly covered in liquid

Question 19

Steaming

Answer 19

Quick way, juicy & tender
Cook boneless chicken or fish
Chicken breast halves: 7 minutes

Question 20

Prior to cutting : let larger pieces of meat rest for __ for a juicier product

Answer 20

15 min

Question 21

Least tender cuts of meat:

Answer 21

Front of animal: shank, brisket, flank areas, include

= flank steak, brisket, stew meat, shoulder pot roast, short ribs, short rib roast, back ribs

Question 22

Medium tender cuts of meat:

Answer 22

Hip and chuck (collar): include
Hip: rump roast, eye of round roast and steak, inside and outside round roast and steak, sirloin tip roast and steak
Chuck: blade steak, roast, cross rib steak, roast

Question 23

Tenderest cuts of meat:

Answer 23

Least exercises muscles of the back: from rib, loin, sirloin areas include:
= prime rib, rib eye, tenderloin roasts/steaks, T-bone, wing, strip loin, sirloin steaks, ground beef

Question 24

Physical methods of tenderizing

Answer 24

Pounding : to thin and tenderize, creates uniform thickness, cooks faster, evenly. Use meat pounder or bottom of saucepan
Slicing & carving : thinly sliced across the grain (perpendicular to meat fibers), easy to chew because grain has only a tiny length of the fiber

Question 25

Chemical methods of tenderizing

Answer 25

- Enzymes : work only when in direct contact with the meat and tenderize the surface only - Powdered meat tenderizes contain 1 or more of these enzymes - Acid & marinades

Question 26

Which enzymes are from papaya and used in industry

Answer 26

Papain, Chymopapain | => Attack muscle protein

Question 27

Enzyme from ginger

Answer 27

Zingibain | => Attacks both muscle and collagen

Question 28

Enzyme from pineapple

Answer 28

Bromelain | => Acts on collagen

Question 29

Which pH are acid marinades?

Answer 29

<4.5 pH

Question 30

What do chefs believe is best for tenderizing?

Answer 30

Chefs: believe dairy products are best for tenderizing, calcium may activate enzymes in meat that break down proteins

Question 31

Key to great marinades are:

Answer 31

oil, acid, salt & proteases

Question 32

Soy sauce contains __ that breakdown proteins

Answer 32

proteases

Question 33

Flavor change when ageing cause by :

Answer 33

enzymatic & bacterial action, oxidation of fat and fat-like molecules => Properly dry-aged meat will develop deeply beefy, nutty, cheese-like aromas

Question 34

Bear & wine are used to provide:

Answer 34

tartness (acids), sweetness (residual sugars), savouriness (glutamic and succinic acids)

Question 35

Deglazing

Answer 35

= wine or stock swirled in a pan to dissolve cooked food particles, result becomes base for a sauce

Question 36

Substitution of wine:

Answer 36

wine vinegar, lemon juice, grape juice

Question 37

Ground meats & their texture

Answer 37

- Hamburger. Texture: loose, tender, juicy - Sausage. Texture: springy, snappy, juicy - Meat loaf or meat balls. Texture: tender, moist