Meat and alternatives Flashcards
Elastin
Elastin is connective tissue. Elastin resists being tenderized by heat, moisture, or any other conditions. It is normally removed from the cut of meat.
Collagen
Collagen is connective tissue. It is tough, elastic strands that turn into gelatin when cooked. This cooks best at low temperatures in moisture.
Marbling
Marbling is the distribution of fat cells though lean cuts of meat. This makes the meat more juicy and tender.
Finish
The layer of fat under an animal’s skin is called the finish.
Methods of tenderizing
meat tenderizers, cutting, moist and dry heat methods, marinating, pounding, pressure cooking
Moist cooking methods
This is used to soften the collagen in meat. Types of wet heat include boiling, stewing, braising, pot roasting, pressure cooking
Dry cooking methods
Pan frying, sauteing, pan broiling, broiling, roasting, barbecuing, rotisserie
Parts of the egg
yolk, shell, albumin, air pocket, chalaza
Candling
Candling is the process of rotating an egg before an intense light to reveal how it compares with the required internal standard
Coagulate
When heated, eggs get stronger or stiffen and become firm, making the mixture that contains them thicker. (coagulate)
Fish
1: whole fish (head, fins, fillet attached)
2: dressed fish (fins, tail, head, guts removed)
3: fish fillet (fillet removed from bones)
4: steak (head, tail, fins, guts removed, bones in, sliced like bread)
Legumes
Legumes are the dried seeds of plants
tofu
Tofu is the curd of soy milk
meringue
Meringue is egg whites beaten to stiff peaks with sugar, then heated
Soft peak stage
The soft peak stage is beaten egg whites that fold over when the beaters are removed
