Lab #2 Meat And Poultry Flashcards
Key terms
What kind of heating method are being braising grilling, pan broiling, frying?
Dry Heating Method
What type of heating method is braising, stewing, poaching?
Moist Heating method
Where is meat derived from?
Primarily the muscle tissues of mammals.
What is poultry?
Variety of domesticated birds raised for their meat.
What tissue holds cells in the body?
Connective
Meat is more tender when it comes from a ______ animal.
Younger
What are muscle tissues made up of?
Muscle fibers that are in bundles
What main proteins are in connective tissue?
Collagen, ellastin, reticulin
How should tender cuts be cooked?
Dry heat
What happens when collagen and water interact under heat?
Collagen turns into gelatin
What is marbling
A high content of fat withing muscle
Is white meat tender or dry?
Dry
Is dark meat tender or dry?
Tender
Why are they different?
White is from the breast which is used alot
Dark has more fat content
What do marinades do to a cut of meat?
Denatures the process of proteins and tenderizes tough meat.
Muscles that are used more develope more____ tissue?
Connective
E coli is from
Contamination of ground beef
Trichinosis disease come from
undercooked pork
Campylobacter jenji comes from contamination of
Raw chicken
Hope do you avoid campylobacter jejuni
Cook poultry 160 deg
How do prevent e coli?
Cook beef cuts 145 deg ground beef 160 deg
What is braising ?
To brown meat or veggiesin small amount of fat,
Then simmer in liquid and cover
What is collagen
A tough white protien that is the base of connective tissue.
What is myoglobin?
Oxygen carrying pigment of muscle tissue
