Meat Packet Flashcards
Chuck
Shoulder, less tender, moist heat
Rib
Back/backbone, tender, dry heat
Loin
Back/backbone, tender, dry heat
Sirloin
Lower back, tender, dry heat
Round
Hind leg/rump, less tender, moist heat
Shank and Brisket
Breast area, less tender, moist heat
Plate and Flank
Belly/abdomen, less tender, moist heat
What are the 5 dry heat cooking methods?
Roasting, broiling, grilling, pan broiling, frying
What are the 2 moist heat cooking methods?
Braising and cooking in liquid
How can you cook less tender cuts with dry heat?
Microwave
What part of the fridge should you store meat in?
Coldest
How should you wrap prepackaged meat to store in the fridge?
In the original wrappers for 2 weeks; after cooking, in tightly covered containers
How should you wrap meats for extended freezer storage?
Rewrap them in waterproof paper
What temperature should the fridge be at?
40
What temperature should the freezer be at?
0
Roasting
Place meat with fat side up on a rack in a large, shallow pan. Meat is cooked, uncovered in a slow oven until done
Pan broiling
Meat is cooked, uncovered, in a heavy skillet or griddle without using fat
Frying
Meat is cooked in a small or deep amount of fat
Braising
Meat is browned slowly, and then it is cooked in a small amount of liquid over low heat
Cooking in liquid
Meat is covered with water or stock. The kettle is covered, and the meat simmers until tender
Within how long should ground meat be cooked or frozen?
1-2 days
Within how long should non-ground meat be cooked or frozen?
3-4 days
Within how long should leftovers be cooked or frozen?
3 days
What is the safe internal temperature of ground meats?
160
What is the safe internal temperature of beef and pork cuts?
145
How should you handle a meat thermometer after use?
Don’t reuse it before washing
Why should you cover meat when it’s cooked in the microwave
It traps steam to keep it moist, and it shortens cooking time
How can microwaved meat’s appearance be more appealing?
Using a sauce or topping
What kinds of variety meat can be cooked by dry heat?
Brains, sweet breads, and the liver and kidney of veal and calf
Why should’t meat be left on the counter?
Harmful microorganisms grow in meat thawed at room temperature, causing good borne illnesses
Why should you place frozen meat farther away from the heat source than thawed?
It prevents the outside from overcooking before the inside is cooked
