Understanding Meat

Question 1

What does searing do?

Answer 1

Gives Carmalization

Question 2

What is Carry over Cooking?

Answer 2

Cooking that starts after it’s removed from the pan

Question 3

What is wet aging?

Answer 3

Meat carcasses are broken down into smaller cuts + enclosed in plastic vacuum packs

Question 4

What is dry aging?

Answer 4

The process of storing meats, usually large cuts, under carefully controlled conditions. More expensive so less used.

Question 5

What does Inspection do?

Answer 5

Guarantees wholeness. Required by the U.S. federal Law

Question 6

What is Quality Grading??

Answer 6

Quality Destination. Not required by the U.S. Federal Law.
Based off:
- Texture, firmness, color of the lean meat, age or maturity, and marbling.

Question 7

What is the Yield Grading (For Quality Grading)?

Answer 7

Meatiest Grade is Yield Grade 1, Poorest Yield is Yield Grade 5.

Question 8

Water is about… of muscle tissue

Answer 8

75%

Question 9

Protein is about… of muscle tissue.

Answer 9

20%

Question 10

Fat is about… of muscle tissue

Answer 10

5%

Question 11

Fat=…

Answer 11

Tenderness and flavor (fat=flavor)

Question 12

Without Carbohydrate (Carbs)…

Answer 12

the flavor and appearance of browned meats could not be achieved.