Princples of meat cookery Learing schek redo Flashcards
Which of the following is not connective tissue
A. Subcutaneous fat
Which cooking method is the most appropriate for peppering veal shank
D. braising
For which type of meat is broiling suitable cooking method
C. Most tender cuts
How much oil should you use when panfrying
A. More then when sauteing
How can you safely defrost meat
D) In refrigetor
Which of the following is a suitable cut of meat for sauteing
D) A and B
What is the protein in connective tissue that breaks down into gelatin when cooked with moist heat
C) Collagen
Which of the following is not a thin, boneless cut of meat
C) Chop
Green meat is tough because it has not been aged properly
True
Deep frying and pan frying are suitable cooking techniques for less tender cuts
False
The most tender cuts of meat come from animals most exercised parts
False
Fresh meat should be stored between 30-35 degrees
True
Wet aging is the process of storing fresh meats in an environment of controlled temperature, humidity, and airflow for up to 6 weeks
False
Purchasing portion-controlled meat is always more economical than purchasing whole carcasses
False
What is the term for covering the surface of meat or poultry with thin slices of fastback or bacon
Barding
