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Hospitality > MEAT > Flashcards

MEAT Flashcards

1
Q

Muscle tissue

A

Consists of bundles of muscle fiber

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2
Q

Sarcoplasm

A

Known as meat juice

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3
Q

Bones

A

Give flavour to meat

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4
Q

Connective tissue

A

Surrounds the muscle tissue and attach fibres to one another as well as bones

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5
Q

Collagen (4)

A
  • white connective tissue
  • non elastic muscle and binds muscle fibres to one another and to bone
  • changes to gelatin when cooked
  • hard when raw; soft when cooked
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6
Q

Elastin

A
  • yellow connective tissue
  • extremley elastic and are found where strength and elasticity are required
  • eg. Ligaments
  • soft when raw; hardened when cooked
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7
Q

Meat Types (3)

A
  • red meat
  • pork
  • game
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8
Q

RED MEAT (3)

A

-beef/veal (young baby beef)
-mutton/lamb
(Lamb is between 3 - 12 months old)
(Mutton is older than 12 months)
-goat

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9
Q

PORK (2)

A
  • slaughtered when still young

- less fatty

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10
Q

GAME (8)

A
  • Feathered: pheasant, pigeon, quail, goose
  • Furred: kudu, springboard, rabbit, etc.
  • Aquatic: crocodile
  • Ratites: ostrich (very lean red meat)
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11
Q

Game Characteristics (3)

A
  • very dry because it’s very lean
  • becomes dry & tough when overcooked
  • marinating reduces ‘wild taste’
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12
Q

OFFAL TYPES (8)

A
  • liver
  • kidney
  • heart
  • tongue
  • oxtail
  • tripe
  • sweetbreads
  • head
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13
Q

LIVER (2)

A
  • use ox, calf and lamb liver

- sauté or pan-fry

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14
Q

KIDNEY (2)

A
  • use veal and lamb kidneys

- sauté or use in pies

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15
Q

TONGUE (3)

A
  • beef tongue is most popular
  • popularly served cold and sliced
  • boil for long hours to peel off rough skin
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16
Q

Sweetbreads (2)

A
  • thymus glands of veal and lamb

- sauté or braise

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17
Q

OXTAIL (3)

A
  • very flavourful
  • high level of white connective tissue
  • used in soups and stews
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18
Q

TRIPE

A

Muscular lining of the stomach of sheep and beef

Scraped clean, bleached and boiled

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19
Q

HEADS

A

Pig, sheep, cow and calf are sold whole or in halves

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20
Q

HEART (2)

A
  • veal, beef and sheep (very tough)

- stew or braise

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21
Q

What’s is the main aim during preparation?

A

To prevent loss of sarcoplasm

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22
Q

How do we prevent loss of sarcoplasm? (4)

A

Don’t wash/immerse in water -> nutrients dissolves
Don’t salt -> salt extracts meat juice
Thaw correctly-> thaw in fridge drip tray to min sarcoplasm loss
Don’t cook too high, low or for too long -> dries product

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23
Q

Define TRIMMING

A

Neatens the meat. Use a sharp knife

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24
Q

Define STUFFING

A

Often used for debunked joints

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25
Q

Advantages of Stuffing (4)

A

Stretches meat
Makes interesting dishes
Enhances flavour
Enhances appearance

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26
Q

Marinating. What is a marinade? (3)

A 
Liquid mixtures (oil & acid) that are seasoned to add flavor to and tenderize meat.
Use plastic bags or non-metal containers

*acid breaks down protein and makes it softer

27
Q

Define BARDING (3)

A

Covering a piece of meat w/ thin slices of fat or bacon

  • prevents drying out during cooking
  • Enhances flavour
28
Q

Define LARDING (5)

A

Strips of fat/bacon (lardoons) are inserted into meat with larding needle.

  • freeze strips to make it easier
  • insert along the grain
  • larding adds moisture
  • improves appearance & taste
29
Q

BINDING/TYING (3)

A

Tying roast with string

  • ensures even cooking
  • retains shape after roasting
30
Q

CARVING (3)

A

Carve against the grain of meat

  • let meat rest before carving to allow meat juice to settle
  • carving shortens fibres so it’s easier to chew
31
Q

DEBONING

A

Remove bones from a piece of meat

32
Q

Advantages of Deboning (5)

A
  • cooks evenly
  • meat can be stuffed thus stretching it
  • easy to Carve
  • bones reserved for stock
  • interesting dishes can be prepared
33
Q

Disadvantages of Deboning (2)

A
  • losses flavour (no bones)

- mpre expensive cause additional labour

34
Q

MEAT TENDERISING (2)

A

Mechanical - meat mallet/tenderising machine

Chemical - meat tenderize, acids, paw paw

35
Q

ENHANCING MOISTURE & FLAVOURS (3)

Advantages (2)

A
  • peppering steak
  • sealing or searing meat
  • basting
  • improves appearance
  • Enhances flavour
36
Q

DRESSING STEAK (3)

A

Cut through fat @ regular intervals

  • prevents curling up when cooking
  • renders fat
37
Q

Serving sizes (2)

A
  • 120g off the bone

- 150 to 200g on the bone

38
Q

Meat Accompaniments

A 
Beef = horseradish, Yorkshire pudding
Lamb = mint sauce, mint jelly
Pork = apple sauce, apple jelly
39
Q

Meat Cuts with NO BONES

Mutton (2)

Beef (7)

A

Mutton

  • thick rib
  • flank

Beef

  • hump (whole)
  • bolo
  • thick flank
  • aichtbone
  • silverside
  • topside
  • fillet
40
Q

FACTORS INFLUENCING MEAT QUALITY (3)

A

Before slaughtering

During slaughtering

After slaughtering

41
Q

Before slaughtering:

FEEDING

A

Good feeding = good quality

42
Q

Before slaughtering:

MARBLING

A

Intra-muscular fat (tasty & tender meat)

43
Q

Before slaughtering:

AGE (2)

A

Young animals = tender, less fatty meat

Older animals = tougher, more tasty meat

44
Q

Before slaughtering:

MUSCLE ACTIVITY (2)

A

Lots of movement = tougher meat

Less movement = tender meat

45
Q

Before slaughtering:

TREATMENT

A

Keep animal calm before slaughtering = tender meat

46
Q

During slaughtering

A

*rapid bleeding promotes attractive appearance & improves eating quality

47
Q

After slaughtering:

COLD SHRINKAGE

A

Rapid cooling of carcasses will cause cold shrinkage = tough meat

48
Q

After slaughtering:

ELECTRICAL STIMULATION

A

After electrical stimulation the carcass can be cooled rapidly without becoming tough

49
Q

After slaughtering:

RIGOR MORTIS (2)

A

After-death stiffening due to biochemical changes in muscle fibre.

*process to be completed before cutting otherwise meat will be tough

50
Q

After slaughtering:

MATURING/RIPENING/AGEING

A

Natural process that improves meat tenderness

  • natural enzymes break down muscle fibres
  • Frozen meat can’t nature anymore
51
Q

WET AGEING

A
  • used for beef

* vacuum packed and refrigerated for 2 weeks

52
Q

DRY AGEING (3)

A
  • done between 0 to 3 degrees Celsius
  • beef hangs for 10 - 12 days
  • meat looses 20% of its weight during ageing
53
Q

After slaughtering:

COOKING PROCESS

A

Heat has an influence in muscle fibre and connective tissue

54
Q

Grading of meat (4)

A
  • according to: age, fat quantity, shape & size of carcass
  • vegetable ink stamp
  • goat marked in orange
  • pork not marked
55
Q

Storage:

VACUUM PACKING (5)

A

Package:

  • airtight
  • moisture proof
  • odourless
  • colourless
  • strong to prevent puncturing
56
Q

STORAGE

Refrigerate (7)

A

Airtight

  • fresh meat -> 2 to 4 days
  • ground meat -> 1 to 2 days
  • cooked meat -> 3 to 4 days
  • vacuum packed -> 2 weeks
  • store in drip tray
  • meat can still mature
57
Q

STORAGE

Freezing

A

-nutri value, appearance & taste unaffected
-should freeze quickly to make small ice crystals
Less cell rupture & less sarcoplasm loss

58
Q

Freezer Burn

A

Dehydration of meat caused by incorrect wrapping of meat during freezing

59
Q

STORAGE (6)

A
  • freezer temp @ -18°C
  • remove air from packaging
  • pack in portion sizes
  • label packet
  • leave space for air circulation
  • dont store internal organs, wors & cooked meat for longer than 2 months
60
Q

COOKING METHODS

Heat effect on meat (5)

A

-fats melt & coats muscle fibre

  • 54C is rare = warm & red in centre
  • 60C is medium rare = warm & pink-red
  • 65C is medium = warm and pink
  • 71C is well done = brown or grey inside
61
Q

COOKING METHODS

Moist Heat

A

Boiling - immerse in water at 100C
Stewing - slow simmering below boiling point
Steaming - cooking by means of high or low pressure steam

62
Q

COOKING METHODS

Dry Heat

A

Oven roasting - meat roasted uncovered in oven, for large meat cuts, fat side up, baste regularly

Grilling - heat source is above or below food

Frying - food friend in warm fat or oil

63
Q

COMBINATION METHODS

A

Braising
Pot roasting
Cooking bags and foil
Stur frying with lid (sweating)5

Hospitality (2 decks)

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