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Food funds lab > LAB 7 > Flashcards

LAB 7 Flashcards

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1
Q

____ activates enzymes naturally present in meat. what does it do?

A

heat

it denatures and inactivates these enzymes that degrade muscle protein

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2
Q

what do commercial meat tenderizers require in order to be activated?

A

heat

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3
Q

what does papain do?

A

its an enzyme that becomes increasingly active between 55-75C and it degrades muscle proteins and collagen

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4
Q

what does cooking meat at low temperatures for long periods such as stewing allow for?

A

it allows for more protein degradation

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5
Q

why does meat shrink and toughen?

A

because the protein chains unfold, denature, fragment and shorten

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6
Q

what does water loss cause?

A

dehydration of the muscle -> loss of juiciness and further toughening

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7
Q

what is the main structural protein in connective tissue?

A

collagen, composed of triple-stranded coils

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8
Q

explain function of collagen

A

it surrounds muscle fibres, binding them into bundles, surrounds whole muscles and makes up tendons and ligaments

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9
Q

the strands of collagen form ____ with maturity. where are they most abundant?

A

cross-links

abundant in muscles that are used more and in older animals

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10
Q

at ___ collagen coils begin to unwind and at ___ it denatures, loses its strength and shrinks to approximately a quarter of its original length

A

39C

65C

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11
Q

under what conditions is collagen hydrolyzed? what does it form?

A

with sufficient heat, moisture and time collagen is hydrolyzed to form gelatin

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12
Q

what is another major connective tissue? cooking doesn’t soften it to any extent

A

elastin

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13
Q

what are 2 types of cooking methods for meat?

A

dry heat and moist heat

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14
Q

what are the subcategories of dry heat and moist heat methods?

A 
dry heat:
- grilling (bbq) and broiling (oven)
- roasting (oven or bbq, oven- pan- roasting, deep-fat, man- and stir-frying)
moist heat:
- poaching/boiling (in a stock)
- steaming
- braising (pan- and oven-)
- stewing (in a stock)
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15
Q

when is dry heat used?

A

for tender cuts of meat where a MINIMAL amount of connective tissue is present and therefore moist cooking is unnecessary to hydrolyse collagen

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16
Q

how does dry heat work?

A

designed not only to heat foods, but also to heat them gently enough and for a prolonged period of time to allow connective tissues to slowly break down
-> get the meat up to a specific final temp and then serve it

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17
Q

grilling/broiling is ideal for:

what happens?

A

thin, tender cuts no thicker than 2.5 inches
intense heat brings the surface of the meat to a high temp quickly. proteins and sugars react to produce the Maillard reaction.

18
Q

because cooking time of grilling/broiling is short, it prevents _____

A

excessive shrinkage and moisture loss

19
Q

what does low-temp roasting do?

A

it produces even cooking and wonderful juiciness and tenderness in means cooked no more than medium-rare

20
Q

what does high-temp roasting do?

A

creates flavourful browning and is fast however it can overcook and dry a portion of the meat

21
Q

when is moist heat used?

A

used for less tender cuts of meat bc slow cooking with moist heat from the liquid tenderizes the meat through collagen hydrolysis

22
Q

protein begins to lose moisture just over ___ and significantly loses moisture between ___ and ___
which is why poaching and boiling is for delicate seafood and light-meat poultry and is a ______ method
you need to cook below ____

A

38C
66C and 71C
time-honoured method
cook below simmering

23
Q

____ is an excellent quick way to cook boneless chicken breast or fish

A

steaming

24
Q

what are the least tender cuts of meat?

A

they come from the front of the animal

  • shank
  • brisket
  • flank areas
  • ribs
25
Q

where do the medium tender cuts come from?

A 
the hip :
- rump roast
- eye of round roast and steak
- inside/outside round roast and steak
- sirloin tip roast and steak
the chuck (collar) : 
- blade steak and roast 
- cross rib steak and roast
26
Q

where do the tenderest cuts come from?

A

from the least exercised muscles of the back of the animal from the rib, loin and sirloin areas:

  • prime rib
  • rib eye
  • tenderloin roasts/steaks
  • T-bone
  • wing
  • strip loin
  • sirloin steak
  • ground beef
27
Q

what are the three methods of tenderizing?

A
  • physical methods
  • chemical tenderizers
  • aging
28
Q

what are the two physical methods on tenderizing meat?

A
  • pounding -> uniform thickness
  • slicing and carving -> thinly sliced across the grain (perpendicular to meat fibres: grain has only a tiny length of fibre and is easy to chew)
29
Q

what are the two chemical tenderizing methods?

A
  • enzymes

- acid and marinades

30
Q

what are some commonly used enzymes to tenderize meats? why?

A

they use proteases that come from plants that break down muscle fibre and/or collagen -> tenderizing meat s
- papain and chymopapain (from papaya)
- ficin (from fig)
- bromelain (pineapple): more active on collagen
they act by attacking muscle proteins

31
Q

what is the limitation of using enzymes as tenderizers?

A

they need to be in direct contact with the meat, so unless they are injected into the meat, just the surface can be tenderized

32
Q

what are the effects of acid on proteins? + limitation

A

acid causes proteins to uncoil thus denaturing them, the unwound proteins run into each other forming a loose mesh. At first water molecules are attached to and trapped within protein mesh resulting in a juicy tender tissue but after a short time if marinade is very acidic (below 4.5), protein bonds tighten water is squeezed out and tissue becomes tougher

33
Q

what is considered to be the best tenderizer? why? how does it work?

A

dairy products: buttermilk and yoghurt because they are widely acidic and don’t toughen the way strong acidic marinades do
calcium in dairy may activate enzymes in meat that break down proteins

34
Q

what are the three keys to a great marinade?

A
  1. oil: I emulsifies the marinade making it thicker and causing it to stick better to the meat -> better flavour distribution because oil-soluble flavourful compounds. Oil is also used as a buffer between the heat of the grill and surface of the meat -> meat cooks more evenly
  2. acid: tenderize tough connective tissue
  3. salt and proteases: MYOSIN will dissolve in a salty liquid -> looser texture and a better ability to retain moisture
35
Q

why does flavour change in aging meats?

A

caused by processes including enzymatic and bacterial action, along with oxidation of fat and fat-like molecules

36
Q

what is deglazing?

A

a technique where liquid (usually wine or stock) is swirled in a pan to dissolve cooked food particles remaining on the bottom -> base of a sauce

37
Q

what are the different flavours given by alcoholic beverages?

A
  • tartness form their acids
  • sweetness of residual sugars
  • savouriness of glutamic and succinic acids as well s the aromatic dimension provided by alcohol and other volatile substances
38
Q

how do you reduce astringent product of tannins in red wine?

A

avoided by cooking wine down with protein-rich foods like meat. The tannins bind to proteins in meat instead of proteins in the mouth

39
Q

what are the three types of ground meats?

A
  • hamburger
  • sausage
  • meat loaf or meat balls
40
Q

what is a hamburger? what is the desired texture?

A

a patty of pure ground beef with no salt, seasoning, flavourings or additives of any kind mixed into it
- loose, tender, juicy

41
Q

what is a sausage? what is the desired texture?

A

ground meat to which enough salt has been added that myosin has dissolved, allowing it to subsequently bind the meat together when the raw mixture is stirred.
- springy, snappy, juicy

42
Q

what are meat loafs.neat balls? what is the desired texture?

A

made of seasoned ground meat (beef, lamb, pork, or poultry) ti which bread crumbs, eggs, and/or dairy products have been added in order to discourage the cross-linking of meat proteins and produce a more tender finished product
- tender and moist

Food funds lab (8 decks)

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