Chapter 1: Basic Foods (1) Flashcards
meats with more _____ are less tender
elastin
lesser elastin in meats is found in (3)
chicken than pork
less exercised cuts
females and castrated animals
aging temp, % humidity, and time
10-33C, 70% humidity, 3-6 weeks
factors influencing juiciness
results in increased water holding capacity, making meat juicier
aging
factors influencing juiciness
increases intramuscular fat improving juiciness
marbling
factors influencing juiciness
beef is more prone to loss of juiciness than pork
species
method of storage
retains fluids, results in minimal losses of juices in thawing
quick freezing
method of storage
results in loss of juiciness
improper thawing
method of storage
freezing for a long period w/o wrapper causes loss of juiciness
freezer burn
factors affecting flavor
the older the animal, the stronger the flavor
age
means of tenderizing meat
catalyze the hydrolysis of one or more of the meat protein
use of proteolytic enzymes
bromelin on pineapple acts on
collagen only
papain from papaya acts on
muscle protein and elastin, activated at high temperature
other term for aging
ripening
cut of meat for moist heat cooking
ex: stewing, braising
tougher cuts
cut of meat for dry heat cooking
ex: roasting, broiling (meat placed 3 in from flame), frying
tender cuts
difference between the weight of meat before it is cooked and its weight after cooking
meat shrinkage
degree of doneness: rare beef
140F
degree of doneness: medium
160F
degree of doneness: well done
170F
meat is surrounded and cooked by heated air (oven)
oven temp: 325-375F
meat is placed:
-fat side up in a shallow pan
-on a rack to keep it from drippings
let meat stand for 30 mins before slicing
roasting
cooking by direct heat from a flame, electric unit, glowing coals
broiling
use heavy skillet or griddle
pan-broiling
A cooking method where large cuts of meat or vegetables are first seared at a high temperature, then slow-cooked in a small amount of liquid (often just covering the bottom of the pot).
braising
brown the meat in a small amount of fat, season, add liquid (broth, wine, water), and cover and simmer until tender
braising
meat braised in a large piece
pot
meat braised in small pieces
tricassee
meat may or may not be browned before adding liquid; simmer until tender
stewing
A method that involves cooking smaller, bite-sized pieces of meat or vegetables completely submerged in liquid.
stewing
The ingredients are simmered slowly in a larger volume of liquid, allowing them to cook evenly throughout. The dish is cooked at a low temperature until the meat and vegetables are tender, and the liquid typically thickens into a sauce or gravy.
stewing
broiled or roast marinated meat; basted with a tangy sauce or marinade during cooking
barbecuing
meat is inserted into a spit and rotated in a rotisserie oven (or over live coal)
rotisserie cooking
domesticated bird used for food
ex: chicken, turkey, pigeon, duck
poultry
those hunted for food and pleasure
ex: pheasant, wild duck, squab
game birds
extremely tender young chicken with chubby breast
6 weeks old chicken and has not more than 0.9 kg
ready to cook weight
usually not available locally except in some supermarkets at Christmas time
rock cornish game hen or cornish game hen
young chicken
age: 9-12 weeks old
weight: 0.9 to 1.5 kg
has tender meat with 5% fat, soft, pliable skin, and flexible breastbone cartilage
broiler or fryer
14-20 weeks old; larger than broilers, about 0.9-1.7 kg
fryers
young chicken, usually 3-5 months old
has tender meat and soft, pliable, and smooth-textured skin
breastbone cartilage is similar to a broiler or fryer
weighs 1.5 to 2.5 kg
roaster
10 months to 1 year
mature females
high fat
stewers
surgically unsexed (castrated) male chicken, usually under 8 months old
has tender meat, soft and pliable, skin is very tender, good fat covering
capon
male chicken, usually 10 months old
has course skin, somewhat tough and darkish meat and hard breastbone cartilage
degree of maturity is intermediate between roaster and cock
stag
mature female chicken, usually more than 10 months old
has non-flexible breastbone tip
hen or stewing chicken or fowl
mature 10 month old male chicken
has coarse skin
tough, more flavorful, and dark meat
cock or rooster
a young duck, usually less than 16 weeks old
flesh is tender, but bill and windpipe are somewhat hard
roaster duckling
duck
over 6 months old; has tough meat and hardened bill and windpipe; lacks fat
mature duck or old duck
types of turkey
young turkey, usually under 16 weeks old
has tender meat; soft, pliable skin; and flexible breastbone cartilage
fryer/roaster
types of turkey
young female/male turkey, usually 5-7 months old
has tender meat; soft, pliable skin; breastbone and cartilage is less pliable than turkey fryer
young hen (or tom) turkey
types of turkey
mature female/male turkey, usually under 15 months old
has tender meat and smooth-textured skin
yearling hen (or tom) turkey
types of turkey
mature female/male turkey, usually over 15 months old
has tough meat and coarse skin
old hen (or tom) turkey
like duck, has all dark meat but has higher percentage of fat, very seldom used in food services
goose (gansa)
approximately 6 months old; has very tender meat
young goose
goose
old, over 6 months old; has tough meat
mature goose
pigeon (kalapati)
young immature that has not flown; marketed about 3-4 weeks old; extra tender, light meat
squab
over 4 weeks old; has tough, dark meat
pigeon
guinea
under 6 months old; young, relative to the pheasant
young guinea
guinea
up to 12 months old
old guinea
other poultry
a duck raised in china that is not bred locally; famous for its tender and distinct flavorful meat
peking duck
other poultry
6-12 months old; females have more tender meat than males
pheasant
market forms of poultry
alive bird, when sold, must be alert, healthy, well-feathered, and well-formed
live
market forms of poultry
slaughtered bird that has been bled and defeathered; head, viscera, and feet still intact
whole or galantina
market forms of poultry
slaughtered bird that has been bled, defeathered and the visceral organs removed
dressed
market forms of poultry
dressed and drawn, head and feet removed
ready-to-cook
poultry parts
drumstick, thigh, wing, neck, back, and rib cage
dark meat
poultry parts
breast
white meat
poultry parts
gizzard, heart, and liver
giblets
muscles that are active, has more fat and connective tissues
high in myoglobin
contains more vitamins and minerals than white meat
dark meat
has less fat, no myoglobin, and does not react with the curing agents
white meat
younger birds which are more tender should be cooked in what cooking method
dry heat method (broiled, fried, or roasted)
mature and lean poultry are cooked in what cooking method
moist heat (braising)
old birds are cooked by what method
moist heat method (boiled or stewed)
cooking poultry pieces in deep fat under pressure with the use of special equipment
broasting
in roast/baked poultry, the use of meat thermometer is needed
place thermometer in the heaviest part of the breast: _____ F
or the inner part of the thigh muscle: _____ F
180F
170F
recommended method for cooking vegetables
stir-frying
fish classifications (2)
finfishes
shellfish
have fins and vertebrae/skeleton/backbones, and gills
finfishes
covered with some type of shell outside of the soft tissue
classes include:
crustaceans and mollusks
shellfish
shellfish with hard shells over the back and along the claws but have relatively soft shells
crustaceans
a 10-legged crustacean with 2 pincers
has sweet and succulent meat
crab
green crab
alimango
blue crab
alimasag
small crab about 1/6 of the size of alimasag
talangka
shrimp
small and would be eaten with their shells
hibe and alamang
salt water shrimp
suahe
fresh water shrimp
ulang and tagunton
extremely expensive because of its scarcity and great demand
male meat meat is firmer and color of the shell after cooking is brighter than of the female
lobster
soft structure partially or wholly enclosed in a hard shell
mollusks
type of mollusk
has only 1 shell that encloses the body
ex: kuhol
univalve
has 2 shells that encloses the body
ex:
clams (halaan or tulya), oysters (talaba), mussels (tahong)
bivalve
muscle tissues that consist of bundles of muscle fibers arrange between sheets of connective tissues in fish
mycommata
in fishes, mycommata contains _____ that swells and shrinks upon heating in the presence of moiture
collagen
moisture content of fish
74-82%
finfish: fresh fish
marketed as brought from the water
scaling, eviscerating, and removing head, tail, and fins to be done by the purchaser
whole or round
finfish: fresh fish
eviscerated only
drawn whole fish
finfish: fresh fish
scaled and eviscerated; usually head, tail, and finds are removed
small sizes are cooked in pan; large sizes may be baked (whole or cut into individual portions) before cooking
dressed whole fish
finfish: fresh fish
cross-section slices or large-dressed fish
ready to cook
steaks
sides of fish is cut lengthwise away from the backbone; may be skinned
fillets
type of fillet
cut from one side of a fish
single fillet
type of fillet
cut from 2 sides of the fish and skin of the belly
butterfly fillet
finfish: fresh fish
lengthwise or crosswise pieces cut from fillets or steaks for individual portions
sticks
finfish: fresh fish
most convenient form of fish with many intermuscular bones removed
ex: bangus
boneless
finfish: preserved fish
fish that loses moisture through drying, making it less susceptible to spoilage
common method of preserving fish is sun drying
smaller fish are dried whole; larger fish are filleted prior to drying
dried fish
most popular dried fish
salted cod/bacalao
finfish: preserved fish
shelf-life is shorter than dried fish
ex: tinapa (combination of salting, smoking, cooking, and drying)
smoked fish
finfish: preserved fish
mostly imported; local fish canning is fast developing
canned fish
migrate from ther saltwater habitat to spawn in fresh water
the redness of color determines its price
Norway is popular for this type of fish
salmon
type of salmon
firm texture, deep red flesh; highly prized in canning
used in chilled salads or hot dishes
red salmon or sockeye
type of salmon
off-white to bright red, high-fat, soft textured flesh
used in salads
chinook or king
type of salmon
pink to red-orange; lighter in colour than king; firm-textured flesh
used in sandwiches and cooked dishes
coho/silver salmon
lightest color of flesh and lowest fat content
mostly for cooked dishes
chum
type of pack, may be in oil, mustard or tomato sauce
sardines
white or light meat is considered of higher quality
tuna
type of tuna
tuna may be cut into large, solid pieces, usually preferred in salads
chunks
type of tuna
tuna meat broken off into small pieces, but muscular structure is retained
ideal in cream dishes
flakes
type of tuna
almost granular tuna meat but not pasty
used as sandwich fillings and cream dishes
grated
fish product
product prepared by mixing fin fishes or tiny shrimps with salt and allowed to ferment for months
patis and bagoong
fish product
from fish eggs; black or salmon-colored
caviar comes from russia or iran
beluga (most expensive)
fish roe
fish product
sun-dried and preserved in lime
after reconstitution, it is a gelatinous, viscous mass resembling calf foot jelly
shark fin
fish product
fresh fish eggs
bogi in ilocano (caviar)
bihod
shellfish
crabs, clams, mussels, oysters, snails, and lobsters should be alive if purchased in the shell
a live crab is fat if its claws do not have sharp teeth
live
shellfish
most shrimps found in the market are sold whole (with the head and thorax intact)
whole
bivalves or mollusks removed from the shell
fresh shucked oysters have a translucent appearance not opaque
shucked
shellfish
most shrimps and lobsters for exports are sold headless
the head is removed because: non-appealing to most foreign palate & source of bacterial spoilage during storage and transport
headless
shellfish
shrimps, crabs, and lobsters may be cooked in the shell before marketing
cooked shellfish
shellfish
shrimps, crabs, and lobsters may be marketed cooked and canned
cooked
as soon as the fish is caught, they die except for _____ and _____ that have accessory breathing organs
hito and dilag
bacteria from the slime of the skin, gills, and intestines (plus enzymes in the intestines) will start digesting the neighboring flesh
autolysis
process by which a cell or tissue self-destructs after its death through the action of its own enzymes
autolysis
conversion of trimethylamine oxide found in living fish to _____ occurs
has an undersirable odor of stale fish
trimethylamine
smoked fish storage
refrigerated
crabs, clams, mussels, and other mollusks should be _____ before refrigeration
cooked
shrimps may either be fresh or cooked before keeping in refrigerated stores
_____ shrimps are preferable cooked first; shrimps for _____ should be frozen
live shrimps; guisado
color change in crustaceans from natural dark blue green color to an attractive orange color is due to the release of an orange pigment _____ from _____
astaxanthin; ooverdine
fat fish like lapu-lapu, salmon, hito, tilapia, and trout are best for
baking and broiling
lean fish (sea bass, talakitok, and tanigue) are best for _____
can also be broiled or baked if basted
boiling or steaming
fish fried at what temp absorbs a great deal of fat
too low temperature
fish fried at at what temp browns before it is cooked thorough
too high temperature
ideal temperature for frying fish
350-375 C
fish may be brushed with butter or oil; may be wrapped in banana leaves or tinfoil during the broiling process
may also be covered with salt crust to keep it from drying up
broiling and baking
large pieces of fish are best started in cold liquid as hot liquid encourages breaking up
if small pieces are used, put these in boiling liquid and immediately reduce heat to simmering; cook for 8-10 mins
poaching and simmering
avoid washing before cooking because natural flavor is lost in washing
wash and blanch, if used as kinilaw, and serve immediately
shucked oysters
before cooking, rid clams of sand by soaking for 15-20 mins in water with salt (1/3 cup salt per gallon)
clams
an ovoid, hard-shelled reproductive body produced by a bird
consists of yolk and albumen
egg
egg that is most widely used in many types of dishes, both savory and sweet
chicken eggs
dried whole eggs measurements
1 lb = 32 whole eggs
2.5 T + 2.5 T water = 1 whole egg
mainly raised for their eggs and are sold for their meat only when they have ceased to be good egg layers
duck eggs
market forms of egg
hard-cooked 18-day old fertilized duck egg
balut
market forms of egg
duck egg found infertile on the 14th day of incubation is cooked and sold
penoy
balut may be differentiated from penoy by
candling
in candling
embryo in balut _____ the light when placed over a bright source opaque
penoy will _____
blocks; transmit
market forms of egg
prepared commercially by packing duck eggs in a salt-clay mixture (1:4 ratio by volume) for 10-14 days; then hard-cooked
salt-cured egg (itlog na maalat)
shells of itlog na maalat are colored with a dye called
grana (fuschin dye)
a 100-day old egg preseved by fermenting the egg in earthenware jar with a mixture of clay, wood ash, salt, lime, caustic soda, and tea
has a dark gray, cream-like yolk with a strong odor of sulfur and ammonia and a dark brown, transparent jelly albumen
century egg
much smaller than chicken eggs and have many brown spots; usually marketed as hard cooked to minimize breakage, or as pickled egg
considered a delicacy in many countries
quail eggs
called a tortoise egg or itlog ng pawikan that abound in Turtle Island near Borneo. The eggs are round and white, resembling pingpong balls; highly salty
when boiled, remain soft and pliable
can be served as scrambled or made into an omelet
turtle egg
eggs of a wild bird found in Palawan
larger than duck egg
the eggshell is brownish in color
tabon eggs
has a covering that makes it look like a deflated round balloon filled with water
a delicacy in pampanga
itlog ng bayawak
parts of an egg
made up of mainly calcium carbonate; has many tiny pores, which allow gasses to pass in and out of eggs for the developing embryo
shell
parts of an egg
composed of an outer membrane adjacent to the shell and inner membrane encasing the white
shell membrane
parts of an egg
space between the inner and the outer membranes at the large end of the egg
air sac or air cell
parts of an egg
comprised of 3 layers: 58% of the weight of the egg
white or albumen
part of egg white/albumen
fairly fluid in the innermost part of the albumen
inner thin albumen
part of egg white/albumen
rather fluid egg white adjacent to the yolk and to the inner membrane
thin albumen
part of egg white/albumen
viscous white forming the middle layer albumen
thick white
31% of the egg weight
composed of yellow and white yolk (light-colored structure at the center), latebra, vitelline membrane, and chalazae
yolk
the yolk cord or cord anchor that aid in centering the yolk
chalazae
connecting tube from the white yolk to the germinal disk or blastoderm
latebra
encases the yolk
vitelline membrane
natural protective cover sealing the shell pores when the egg is laid
bloom
