Meat cooking Flashcards
1
Q
What cuts of meat are suitable for stewing and slow cooking?
A
- Beef
- Neck
- Chuck
- Middle Rib
- Silverside
- Brisket
- Shin
- Pork
- Trotter
- Leg
- Belly
- Hand and Spring
- Lamb
- Scrag and middle neck
- Shoulder
- Leg
- Knuckle
2
Q
Rules of browning meat
A
- Pat dry
- Season with salt shortly before going into the pan
- Use a wide, uncovered pan
- Only small amount of oil
- Even sized pieces of meat, not too small
- Should hear a sizzle as meat goes in
- Allow to self release
- Don’t overcrowd the pan, brown in batches
- Deglaze between batches
- Always taste the deglaçage before using
3
Q
Why do we brown meat?
A
Colour and flavour
4
Q
What cuts of meat are suitable for quick cooks and roasting?
A
- Beef
- sirloin
- fore rib
- fillet
- Pork: any part except for trotters & knuckle
- Lamb
- saddle
- loin
- Best End of Neck
- shoulder
- leg
- breast
5
Q
What to look for in meat for roasting?
A
- Beef: Look for meat that is deep red, dull and with pale yellow/creamy fat
- Pork: Look for meat is firm, pale pink and with not too much fat
- Lamb: Look for brownish-pink meat with creamy fat, not bloody
6
Q
What are the classic accompaniments to roast beef?
A
- Yorkshire Pudding
- Horseradish Cream
7
Q
What are the classic accompaniments to roast pork?
A
- Apple Sauce
- Crackling
- Thicker Gravy
8
Q
What are the classic accompaniments to roast lamb?
A
- Mint Sauce
- Gravy made with redcurrant jelly
9
Q
What are the classic accompaniments to roast chicken?
A
- Bread sauce
- Stuffing
- Chipolatas
10
Q
Roasting time for roast beef?
A
Brown at 220 ̊C for 20 mins
- Rare - 170 ̊C / 10-15 mins per lb
- Medium 170 ̊C / 15-20 mins per lb
- Well done 170 ̊C / 20-25 mins per lb
11
Q
Roasting time for roast pork?
A
Brown at 220 ̊C for 20 mins
- 190 ̊C / 25 min per lb
12
Q
Roasting time for roast chicken?
A
Brown at 200 ̊C for 20 mins
- 200 ̊C / 20 min per lb
