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Chapter 36: Meats Chapter 36: Meats

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Page 1: Chapter 36: Meats - Quia€¦ · PPT file · Web view · 2018-03-22Chapter 36: Meats 1. ... Simmer on low heat until tender. Pressure-cooking cooks the meat in moist heat and tenderizes

Chapter 36: MeatsChapter 36: Meats

Page 2: Chapter 36: Meats - Quia€¦ · PPT file · Web view · 2018-03-22Chapter 36: Meats 1. ... Simmer on low heat until tender. Pressure-cooking cooks the meat in moist heat and tenderizes

1. Compare collagen and 1. Compare collagen and elastin.elastin. Collagen is thin, white, transparent Collagen is thin, white, transparent

tissue found in tendons. It softens to tissue found in tendons. It softens to gelatin when cooked. Elastin is tough, gelatin when cooked. Elastin is tough, elastic, and yellowish and is found in elastic, and yellowish and is found in ligaments and blood vessel walls. It ligaments and blood vessel walls. It must be pounded, cut, or ground to must be pounded, cut, or ground to tenderize.tenderize.

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2. Describe the two kinds of 2. Describe the two kinds of fat in meat.fat in meat. Meat contains visible and invisible fat. Meat contains visible and invisible fat.

Visible fat includes the fat that Visible fat includes the fat that surrounds muscle and small white surrounds muscle and small white flecks of fat called marbling that flecks of fat called marbling that appears within the muscle tissue. appears within the muscle tissue. Invisible fat is part of the chemical Invisible fat is part of the chemical composition of meat.composition of meat.

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3. Compare beef with 3. Compare beef with veal.veal. Veal comes from calves that are one to Veal comes from calves that are one to

three months old. Beef comes from three months old. Beef comes from cattle more than one year old. Beef cattle more than one year old. Beef has hearty flavor, bright red color, and has hearty flavor, bright red color, and creamy white fat, whereas veal has creamy white fat, whereas veal has mild flavor, light gray-pink color, and mild flavor, light gray-pink color, and very little fat.very little fat.

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4. How are wholesale cuts and 4. How are wholesale cuts and retail cuts of meat different? retail cuts of meat different? Give examples of each.Give examples of each. Meat is first divided into large wholesale Meat is first divided into large wholesale

cuts, also called primal cuts, which are cuts, also called primal cuts, which are sold to retail stores. The retailer divides sold to retail stores. The retailer divides wholesale cuts into retail cuts, which wholesale cuts into retail cuts, which are the smaller cuts you find for sale.are the smaller cuts you find for sale.

►Example:Example: Wholesale—chuck from the Wholesale—chuck from the shoulder area; retail cuts from chuck shoulder area; retail cuts from chuck include blade roast, short ribs, and arm include blade roast, short ribs, and arm pot roast.pot roast.

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5. Compare the prime, 5. Compare the prime, choice, and select grades of choice, and select grades of meat.meat. Prime is the highest and most Prime is the highest and most

expensive grade. It is well marbled, expensive grade. It is well marbled, tender, and flavorful. Choice has less tender, and flavorful. Choice has less marbling than prime but is still tender marbling than prime but is still tender and flavorful. Select has the least and flavorful. Select has the least marbling and is the least expensive. marbling and is the least expensive.

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6. Why is meat from the loin 6. Why is meat from the loin more tender than meat from more tender than meat from the chuck?the chuck? The more movement an animal’s muscle The more movement an animal’s muscle

gets, the more developed it is and the less gets, the more developed it is and the less tender the meat from that area is. tender the meat from that area is. Because muscles along the backbone get Because muscles along the backbone get very little movement, meat from that area very little movement, meat from that area is more tender than meat from other parts. is more tender than meat from other parts. Loin cuts are from the areas that get little Loin cuts are from the areas that get little movement while chuck cuts are from movement while chuck cuts are from muscles that get a great deal of muscles that get a great deal of movement.movement.

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7. While buying meat, a consumer was 7. While buying meat, a consumer was trying figure out which cuts might be the trying figure out which cuts might be the most tender. How might this be most tender. How might this be determined?determined? Bone shapes can be a clue. Blade bones Bone shapes can be a clue. Blade bones

have less tender meat, and rib and T-have less tender meat, and rib and T-shaped bones have more tender meat.shaped bones have more tender meat.

8. How does marbling affect 8. How does marbling affect tenderness?tenderness?

Marbled fat melts during cooking, Marbled fat melts during cooking, penetrates muscles tissue, and penetrates muscles tissue, and separates fibers, making meat separates fibers, making meat easier to chew.easier to chew.

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9. How can less tender pieces 9. How can less tender pieces of meat be tenderized before of meat be tenderized before cooking?cooking? The meat can be ground, pounded, or cut into The meat can be ground, pounded, or cut into

smaller pieces. Cooks can also add acids or smaller pieces. Cooks can also add acids or meat tenderizer.meat tenderizer.

10. Explain the fat percentages in 10. Explain the fat percentages in different kinds of ground beef.different kinds of ground beef.

►Ground beef—no more than 30% fat Ground beef—no more than 30% fat (least expensive, shrinks the most)(least expensive, shrinks the most)

►Ground chuck—15—20% fat (flavorful, Ground chuck—15—20% fat (flavorful, juicy hamburgers)juicy hamburgers)

► Lean—less than 10% total fat (costs Lean—less than 10% total fat (costs more)more)

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11. What are variety meats? 11. What are variety meats? Give examples. Give examples. ► The edible organs and extremities of beef, The edible organs and extremities of beef,

veal, lamb, and pork, such as liver, kidneys, veal, lamb, and pork, such as liver, kidneys, chitterlings, pig’s feet, tripe, brains, heart, chitterlings, pig’s feet, tripe, brains, heart, tongue, oxtails, and sweetbreads.tongue, oxtails, and sweetbreads.

► 12. Describe three ways that meats 12. Describe three ways that meats are processed.are processed.

► Curing is treating meat with salt or a Curing is treating meat with salt or a salt solution. Smoking is exposing the salt solution. Smoking is exposing the meat to wood smoke (or liquid smoke) meat to wood smoke (or liquid smoke) to preserve and flavor it. Cooking the to preserve and flavor it. Cooking the meat is a third processing method.meat is a third processing method.

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13. Are all process meats 13. Are all process meats ready to eat? Explain.ready to eat? Explain.►No; only processed meats that have No; only processed meats that have

been precooked are ready to eat.been precooked are ready to eat.►14. How does pasteurization 14. How does pasteurization

affect meat?affect meat? ► It extends the shelf life of the meat.It extends the shelf life of the meat.

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15. Name three different 15. Name three different kinds of convenience meats.kinds of convenience meats.►Canned meat entrees, frozen entrees, Canned meat entrees, frozen entrees,

and ready-to-cook meats, such as and ready-to-cook meats, such as preformed meatloaf.preformed meatloaf.

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16. How can a cook save 16. How can a cook save money when shopping for money when shopping for meat?meat?►Decide how much meat you need, and Decide how much meat you need, and

buy only that amount.buy only that amount.► Choose the cut that looks the leanest.Choose the cut that looks the leanest.►Remember that tender cuts are usually Remember that tender cuts are usually

more expensive than less tender ones. more expensive than less tender ones. Learn to cook less tender cuts.Learn to cook less tender cuts.

► Compare the cost per serving of Compare the cost per serving of different cuts.different cuts.

► If you find a bargain not on your If you find a bargain not on your shopping list, change your plans.shopping list, change your plans.

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17. How long can each of these 17. How long can each of these meats be stored in the meats be stored in the refrigerator?refrigerator?

►A) Liver _____A) Liver _____one dayone day______________________►B) Ground meat ____B) Ground meat ____two daystwo days__________►C) Pork chops ___C) Pork chops ___three to five three to five

daysdays__

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18. How does meat change 18. How does meat change when cooked?when cooked? It becomes firmer, fat melts, and It becomes firmer, fat melts, and

connective tissues soften, making the connective tissues soften, making the meat tender, juicy, and flavorful.meat tender, juicy, and flavorful.

19. Why should cooks avoid 19. Why should cooks avoid overcooking meat?overcooking meat?

Overcooked meat is tough and Overcooked meat is tough and dry as well as difficult to cut and dry as well as difficult to cut and digest.digest.

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20. How should meat be 20. How should meat be prepared for cooking?prepared for cooking? Rinse under cold water and pat dry Rinse under cold water and pat dry

with a paper towel. Trim any visible with a paper towel. Trim any visible fat, using a sharp knife and cutting fat, using a sharp knife and cutting board. Fat is easier to trim when meat board. Fat is easier to trim when meat is very cold or partially frozen.is very cold or partially frozen.

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21. How is meat 21. How is meat marinated?marinated?

Mix ingredients in the marinade, Mix ingredients in the marinade, including an acidic ingredient. Pour including an acidic ingredient. Pour mixture over the meat, cover, and mixture over the meat, cover, and refrigerate for no more than 24 hours.refrigerate for no more than 24 hours.

22. How does a cook know when 22. How does a cook know when meat is done and ready to eat?meat is done and ready to eat?

Use a meat thermometer, since Use a meat thermometer, since doneness is hard to judge visually.doneness is hard to judge visually.

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23. What is the difference 23. What is the difference between broiling and grilling between broiling and grilling meatmeat??

Broiled meat is prepared in the oven, Broiled meat is prepared in the oven, while grilled meat is prepared on a while grilled meat is prepared on a grill.grill.

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24. How do you roast 24. How do you roast meat?meat? Place the meat fat side up on a rack Place the meat fat side up on a rack

in a roasting pan. Season as in a roasting pan. Season as desired. Insert an oven-safe meat desired. Insert an oven-safe meat thermometer. Roast dry and thermometer. Roast dry and uncovered at 325 degrees F. uncovered at 325 degrees F. Remove from oven when Remove from oven when thermometer registers five degrees thermometer registers five degrees lower than the desired internal lower than the desired internal temperature. Let the roast stand temperature. Let the roast stand for 15—25 minutes before carving.for 15—25 minutes before carving.

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25. Describe three ways to 25. Describe three ways to prepare less tender cuts of prepare less tender cuts of meat.meat.►Broil meat by placing the broiler pan so Broil meat by placing the broiler pan so

the meat is 2—5 inches from the heat. the meat is 2—5 inches from the heat. Broil until the top is brown and the meat Broil until the top is brown and the meat is slightly more than half done inside. is slightly more than half done inside. Turn and complete the broiling on the Turn and complete the broiling on the other side.other side.

►Grill meat by placing the meat on the Grill meat by placing the meat on the grate and turn regularly to cook through. grate and turn regularly to cook through. Brushing with sauce adds flavor. Brushing with sauce adds flavor.

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►Roast meat by placing fat side up in an Roast meat by placing fat side up in an open, shallow roasting pan. Use a open, shallow roasting pan. Use a meat thermometer and do not add meat thermometer and do not add water or cover the pan. Remove from water or cover the pan. Remove from the oven when the thermometer the oven when the thermometer reaches the desired temperature. Let reaches the desired temperature. Let stand 15—20 minutes to allow the stand 15—20 minutes to allow the juices to set and for the roast to be juices to set and for the roast to be easier to carve.easier to carve.

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►Fry in an uncovered, preheated skillet Fry in an uncovered, preheated skillet with a small amount of fat. If you with a small amount of fat. If you cover, the meat cooks in moist heat cover, the meat cooks in moist heat and loses crispness and flavor.and loses crispness and flavor.

►Pan-broil meat that is 1 inch or less in Pan-broil meat that is 1 inch or less in thickness. Use medium heat and do thickness. Use medium heat and do not cover. Turn occasionally and pour not cover. Turn occasionally and pour off fat as it accumulates.off fat as it accumulates.

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►Braising is good for large, less tender Braising is good for large, less tender cuts of meat. Pat dry so the meat cuts of meat. Pat dry so the meat browns easily. Brown slowly on all browns easily. Brown slowly on all sides in a large heavy pan. After sides in a large heavy pan. After browning, drain off excess fat and add browning, drain off excess fat and add enough liquid to cover the bottom of enough liquid to cover the bottom of the pan about ¼ inch deep. Keep the pan about ¼ inch deep. Keep under the meat to prevent burning. under the meat to prevent burning. Simmer on low heat until tender.Simmer on low heat until tender.

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►Pressure-cooking cooks the meat in moist Pressure-cooking cooks the meat in moist heat and tenderizes it under high pressure heat and tenderizes it under high pressure in a short period of time. Refer to the in a short period of time. Refer to the cooker’s manual and follow instructions.cooker’s manual and follow instructions.

►A slow cooker is ideal for less tender cuts. A slow cooker is ideal for less tender cuts. The meat is cooked at a low temperature The meat is cooked at a low temperature for a long cooking time. If the lid is for a long cooking time. If the lid is opened, the cooking time is lengthened.opened, the cooking time is lengthened.

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►Microwaving meat is not good for Microwaving meat is not good for uneven cuts. Include standing time. uneven cuts. Include standing time. The meat will not brown as a result of The meat will not brown as a result of cooking but a sauce or gravy may cooking but a sauce or gravy may help.help.

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26. Why doesn’t meat cooked 26. Why doesn’t meat cooked in a microwave oven develop a in a microwave oven develop a brown crust?brown crust?

Since microwave ovens cook with Since microwave ovens cook with moist heat, meat will not have the moist heat, meat will not have the crisp, dark brown crust and crisp, dark brown crust and characteristic flavor of meat cooked in characteristic flavor of meat cooked in dry heat.dry heat.

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TermsTerms

1. Cold cuts—Processed slices of cold 1. Cold cuts—Processed slices of cold meat and poultry.meat and poultry.

2. Collagen—Thin, white, transparent 2. Collagen—Thin, white, transparent tissue found in tendons, between tissue found in tendons, between muscle cells, and between muscle cells, and between muscles.muscles.

3. Connective tissue—Thin sheets of 3. Connective tissue—Thin sheets of protein material that bind muscle protein material that bind muscle fiber into bundles.fiber into bundles.

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4. Cut—Specific, edible par of 4. Cut—Specific, edible par of meat, such as a steak, chop, or meat, such as a steak, chop, or roastroast..5. Doneness—The point at which 5. Doneness—The point at which

meat has cooked enough to make it meat has cooked enough to make it flavorful and safe to eat.flavorful and safe to eat.

6. Elastin—Tough, elastic, yellowish 6. Elastin—Tough, elastic, yellowish connective tissue found in connective tissue found in ligaments and blood vessel walls.ligaments and blood vessel walls.

7. Grain—Lengthwise direction of 7. Grain—Lengthwise direction of muscle.muscle.

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8. Marbling—Small white flecks of 8. Marbling—Small white flecks of fat in meat; may appear within fat in meat; may appear within muscle tissue.muscle tissue.9. Meat—Edible muscle of animals, 9. Meat—Edible muscle of animals,

typically cattle, sheep, ad pigs. typically cattle, sheep, ad pigs. 10. Muscle—Tissue made of long, 10. Muscle—Tissue made of long,

thin cells, sometimes called muscle thin cells, sometimes called muscle fibers, that are bound into bindles fibers, that are bound into bindles with thin sheets of protein material.with thin sheets of protein material.

11. Processed meats—Meats 11. Processed meats—Meats changed by various methods to add changed by various methods to add flavor and help preserve them.flavor and help preserve them.

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12. Retail cuts—Cuts of 12. Retail cuts—Cuts of meat for sale.meat for sale.13. Variety meats—Edible organs 13. Variety meats—Edible organs

and extremities of beef, veal, and extremities of beef, veal, lamb, and pork.lamb, and pork.

14. Wholesale cuts—Large cuts of 14. Wholesale cuts—Large cuts of meat sold to retail stores.meat sold to retail stores.