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Foods > Meats > Flashcards

Meats Flashcards

1
Q

How do u know meat has been cooked good (2)

A

Shows marbling

The most tender and flavourful cuts show this

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2
Q

Marbling

A

Most flavourful and tender cuts of meat

Fat mixed throughout the lean muscle

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3
Q

Wild animals (3)

A

Less fat
Less marbling

More active

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4
Q

Domestic animals (3)

A

More fat
More marbling

Raised to be meat

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5
Q

Tough cuts contain (2)

A

More connective tissue

Parts of the animal that do more work

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6
Q

Types of connective tissue

A

Elastin

Collagen

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7
Q

Elastin (4)

A

Tough
Strong

Found in tendons

Remains stringy and tough during cooking.

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8
Q

Collagen (7)

A

Long protein
Tough and elastic
Soluble in liquid

Lower temps
Longer cook times
Cooked with liquid

Makes meat tender

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9
Q

Fish (3)

A

Little connective tissue
More tender

Short muscle fibres and delicate tissue

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10
Q

Effects of heat

A

Unwinds proteins in muscles

Shrinks muscle fibre as water is pushed out

Molecules recombine (coagulate)

Causing changes to structure/characteristics of protein

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11
Q

Types of heat

A

Dry heat

Moist heat

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12
Q

Dry heat (2)

A

Over cooking can cause proteins to shrink

Results with dry tough meat

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13
Q

Moist heat (5)

A

Tough cuts cooked in liquid

Slow cooking method

Soften and dissolve connective tissue

Results in more tender

Gelatinize released as tissue breaks down

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14
Q

Dry heat methods (6)

A

Roasting

Broiling

Frying

Sautéing

Rotisserie

Grilling

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15
Q

Moist heat methods

A 
Stewing 
Braising 
Pot roasting 
Boiling 
Pressure cooking
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16
Q

Effects of acids (3)

A

Marinate

Help tenderize

Add flavour

17
Q

Proper cooking technique : tough cuts

Moist

(4)

A

MOIST AND SLOW

Braising
Stewing

Ex: corn beef

18
Q

Proper cooking technique : tough cuts

Dry

(4)

A

Dry and slow

Roasting
Smoking

Ex: bbq

19
Q

Proper cooking technique : tender cuts

Moist
(6$

A

Moist and fast

Boiling
Simmering
Steaming
Poaching

Ex: fish

20
Q

Proper cooking technique : tender cuts
Dry

(8)

A

Fast and dry

Roasting / baking 
Grilling 
Searing 
Sautéing / stir fry
Frying 
Broil

Ex: steak

Foods (17 decks)

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