1. outdoor cookery is ____ heat cooking by roasting or grilling. (vii-335)

1. Outdoor cookery is ____ heat cooking by roasting or grilling. (VII-335)

1. Outdoor cookery is ____ heat cooking by roasting or grilling.

Dry

2. Outdoor cookery is dry heat cooking by __________ or _________. (335)

2. Outdoor cookery is dry heat cooking by __________ or _________.

Roasting or grilling

3. Grilling, which is similar to indoor broiling is done.... (VII-335)

3. Grilling, which is similar to indoor broiling is done.…

directly over coals on a grill

4. Roasting can be done by indirect heat either in a ________ or a ________(VII-335)

4. Roasting can be done by indirect heat either in a ________ or a _______

covered grill or a smoker

5.Why is it necessary to use a drip pan when roasting whole poultry and large, less tender meat roasts on a outdoor rotisserie, covered grill or smoker? (VII-337)

5.Why is it necessary to use a drip pan when roasting whole poultry and large, less tender meat roasts on a outdoor rotisserie, covered grill or smoker?

To prevent smoking and flaming

6. What mutagenic compounds are formed when proteins are heated at high temperatures?(VII-338)

6. What mutagenic compounds are formed when proteins are heated at high temperatures?

Heterocyclic aromatic amines

7. What compounds form when fat is burned? (VII-338)

7. What compounds form when fat is burned?

Polynuclear aromatic hydrocarbons

8. What is one of the HAA’s present in highly heated animal proteins? (VII-339)

8. What is one of the HAA’s present in highly heated animal proteins?

IQ

9.How much overcooked meat, poultry and fish would a human have to consume to ingest the amount of IQ fed to monkeys in the NCI test which produced liver cancer? (VII-339)

9.How much overcooked meat, poultry and fish would a human have to consume to ingest the amount of IQ fed to monkeys in the NCI test which produced liver cancer?

91,000 pounds everyday for three years.

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling? (8) (VII-340)

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling?1. Use indirect heat to cook large meats at lower temperatures.

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling?1. Use indirect heat to cook large meats at lower temperatures.2. Cook over direct heat for relatively short periods of time

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling?1. Use indirect heat to cook large meats at lower temperatures.2. Cook over direct heat for relatively short periods of time3. Allow sufficient time for coals to reach medium or medium-low temperatures.

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling?1. Use indirect heat to cook large meats at lower temperatures.2. Cook over direct heat for relatively short periods of time3. Allow sufficient time for coals to reach medium or medium-low temperatures.4. Raise the level of the grill further from the coals.

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling?1. Use indirect heat to cook large meats at lower temperatures.2. Cook over direct heat for relatively short periods of time3. Allow sufficient time for coals to reach medium or medium-low temperatures.4. Raise the level of the grill further from the coals.5. Trim fat to before grilling to reduce flame-ups.

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling?1. Use indirect heat to cook large meats at lower temperatures.2. Cook over direct heat for relatively short periods of time3. Allow sufficient time for coals to reach medium or medium-low temperatures.4. Raise the level of the grill further from the coals.5. Trim fat to before grilling to reduce flame-ups.6. Cook meat until done without charring or remove charring.

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling?1. Use indirect heat to cook large meats at lower temperatures.2. Cook over direct heat for relatively short periods of time3. Allow sufficient time for coals to reach medium or medium-low temperatures.4. Raise the level of the grill further from the coals.5. Trim fat to before grilling to reduce flame-ups.6. Cook meat until done without charring or remove charring.7. Pre-cook meats by alternate methods such as microwaving, panbroiling or braising so they remain on the grill briefly.

10.How can I reduce my risk of ingesting HAA’s produced during outdoor grilling?1. Use indirect heat to cook large meats at lower temperatures.2. Cook over direct heat for relatively short periods of time3. Allow sufficient time for coals to reach medium or medium-low temperatures.4. Raise the level of the grill further from the coals.5. Trim fat to before grilling to reduce flame-ups.6. Cook meat until done without charring or remove charring.7. Pre-cook meats by alternate methods such as microwaving, panbroiling or braising so they remain on the grill briefly.8. Clean the grill after each use.

11. Corned beef that has a ___________ ingredient added during processing can be cooked in a covered grill following meat processors directions. (VII-341)

11. Corned beef that has a ___________ ingredient added during processing can be cooked in a covered grill following meat processors directions.

tenderizing

12. When cooking meats on charcoal grills and using marinade for tenderization, marinate meat for at least ____ hours before grilling. (VII-342)

12. When cooking meats on charcoal grills and using marinade for tenderization, marinate meat for at least ____ hours before grilling.

six

13. If using marinade for flavor only, marinate in the refrigerator ____ or as long as ___________. (VII-342)

13. If using marinade for flavor only, marinate in the refrigerator ____ or as long as ___________.

15 minutes, two hours

14. How long in advance should the fired in the coals be started?(VII-342)

14. How long in advance should the fired in the coals be started?

30-40 minutes

15.Coals should be _______________ when it is time to start cooking.(VII-342)

15.Coals should be _______________ when it is time to start cooking.

Covered with ash

16. When cooking with charcoal, spread the coals so…..(VII-342)

16. When cooking with charcoal, spread the coals so…..

That there is space between them.

17. In outdoor grilling ________the grill to prevent meat from sticking to it.(VII-342)

17. In outdoor grilling ________the grill to prevent meat from sticking to it.

oil

18. To control level of heat and cooking rate, adjust....(VII-342)

18. To control level of heat and cooking rate, adjust….

The distance from the grill, if possible, from the coals to control the level of heat and cooking rate.

19. Place meat on the outdoor grill so that pieces….VII-342)

19. Place meat on the outdoor grill so that pieces….

Do not touch

20. What should be done if the coals flame? VII-342)

20. What should be done if the coals flame?

Douse with a little water, using a spray bottle or water gun.

21. What should be used to turn meat on the outdoor grill? (VII-342)

21. What should be used to turn meat on the outdoor grill?

Long handled tongs or spatula

22. Serve meat on a clean platter--not the same platter... (VII-342)

22. Serve meat on a clean platter--not the same platter…

from which the raw meat was removed.

23. In outdoor cookery, one should keep in mind that ___________ conditions affect cooking time. (VII-343)

23. In outdoor cookery, one should keep in mind that ___________ conditions affect cooking time.

weather

24. The temperature of the hot air in a smoker should be maintained at ____ to _____. (VII-344)

24. The temperature of the hot air in a smoker should be maintained at ____ to _____.

225 F to 300 F

25. Two thermometers should be used when smoking meats:_____... (VII-344)

25. Two thermometers should be used when smoking meats:_____…

one for the cooking temperature and one for the internal temperature of the food.

26. Oven-safe meat thermometers should be inserted into the _______ of the meat not touching ___________ throughout cooking. (VII-345)

26. Oven-safe meat thermometers should be inserted into the _______ of the meat not touching ___________ throughout cooking.

Center,

bone or fat

27. Use an instant-read thermometer _________________________________ since this type is not heatproof. (VII-345)

27. Use an instant-read thermometer _________________________________ since this type is not heatproof.

Only after taking the meat off the grill

28. How can ribs be made more tender and moist in outdoor grilling? (VII-346)

28. How can ribs be made more tender and moist in outdoor grilling?

Ribs can be simmered or oven baked with water. This makes them more tender and moist and renders fat from the ribs.

29. Where is the spit place in meat to be cooked on a rotisserie? (VII-347)

29. Where is the spit place in meat to be cooked on a rotisserie?

The spit or rod is inserted lengthwise through the center of the roast so that the roast is balanced.

30. Where is a thermometer placed on meats on a rotisserie? (VII-347)

30. Where is a thermometer placed on meats on a rotisserie?

Insert the thermometer at a parallel angle to the rod halfway between the outside and the center of the roast. Make sure the tip of the thermometer is not resting in fat or on the rotisserie rod or bone.

31. What meats are suitable for rotisserie cooking? (VII-348)

31. What meats are suitable for rotisserie cooking?

In general, whole poultry and tender cuts since this is a dry heat method of cooking.

32. Should meats on a rotisserie be basted? (VII-349)

32. Should meats on a rotisserie be basted?

Meats are self-basting as they rotate, but may be brushed occasionally with a basting sauce to add extra flavor or color.