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
