24 Questions
What does the medium-cooked meat feel like when squeezed?
It feels mushy and yields to pressure
Cooking time is solely determined by the weight of the meat and oven temperature.
False
At what temperature is simmering typically done?
250°F to 300°F
Why do bones affect cooking time?
Because bones carry heat faster than flesh
Meat cooked using moist heat is cooked to a specific internal temperature to indicate doneness.
False
What is the primary function of gelatine in cooking?
binding of water molecules and their retention in the meat
Fat works as a ______________________ in roasting.
insulator
The traditional way to determine doneness of meat is to pierce the meat with a ______________.
meat fork
Match the following cooking times with their corresponding characteristics:
Mushy and yields to pressure = Medium Relatively hard and durable = Well done Strong feel and does not yield = Overcooked
What affects the tenderness of meat?
All of the above
What is the main factor in determining cooking time?
Thickness of the cut
Why do roasting charts based on personal experience and judgment tend to be more accurate?
They are specific to the individual's kitchen and equipment
Match the following factors with their effects on juiciness of meat:
Internal fat = makes meat taste juicier Gelatine = binds water molecules and increases mouthfeel Protein coagulation = loses water and compresses meat
Basting with stock and searing meat can seal in the juices.
False
A thorough roasting chart that accounts for all variables would be impractically large.
True
What happens to protein as it coagulates or cooks?
breaks down and loses water
What happens to the proteins in meat when it is considered 'done' using dry-heat cooking?
They coagulate to the proper degree
Meat cooked using a moist-heat method is always rare.
False
What is the optimal range of doneness for diners who prefer no pink in their pork?
71° to 77°C
Dry-heat cooking is intended to obtain the necessary degree of doneness while keeping natural _______________ and juiciness intact.
softness
What determines the degree of doneness in meat?
All of the above
Connective tissue breakdown is a crucial aspect of dry-heat cooking.
False
What is the primary difference between dry-heat and moist-heat cooking methods?
Protein coagulation vs. connective tissue breakdown
Match the following types of meat with their typical color change during cooking:
Red meat = Red to pink to grey or grey-brown White meat = Pink or grey pink to white or off-white
Study Notes
Doneness
- Definition of doneness varies depending on cooking method: dry heat or moist heat
- In dry heat, meat is considered "done" when proteins have coagulated to the proper degree, as indicated by internal temperature
- In moist heat, meat is considered "done" when connective tissues have broken down sufficiently for the flesh to be edible
Dry-Heat Cooking
- Intended to achieve necessary degree of doneness while keeping natural softness and juiciness intact
- Degree of doneness is determined by protein coagulation and internal temperature
Degree of Doneness
- Red meat (beef, lamb, and mutton) changes color from red to pink to grey or grey-brown as it cooks
- Rare: browned exterior with a thin layer of cooked meat; red inside
- Medium: thicker grey layer; pink inside
- Well: grey throughout
- White meat (pork) changes color from pink or grey-pink to white or off-white
- Optimal range of doneness for pork: 71°C to 77°C
Testing Doneness
- Determining doneness is a crucial component of meat preparation
- Traditional way to determine doneness is to pierce the meat with a meat fork
- Meat is done when the fork prongs easily slip in and out
Moist-Heat Cooking
- Meat is cooked well done and beyond well done
- Tenderness, not temperature, indicates doneness
- Low temperatures, no higher than simmering, are required to prevent protein toughening
- Simmering normally requires an oven temperature of 250°F to 300°F (120°C to 150°C)
Juiciness
- Three major elements influence juiciness: internal fat, gelatine, and protein coagulation
- Internal fat makes meat taste juicier
- Gelatine, derived from connective tissue, aids in binding water molecules and retaining them in the meat
- Protein coagulation breaks down and loses water as it cooks, leading to moisture loss
Touch
- Rare: feels soft and squishy, yields to pressure
- Medium: feels relatively hard and durable, springs back quickly
- Well done: has a strong feel, does not yield under pressure
Time-Weight Ratio
- Many charts show roasting times per kilo of meat, but these are only estimates
- Cooking time is determined by many factors other than weight and oven temperature, including meat temperature, fat cover, bones, oven size, and cut shape
- Roasting time charts may not be accurate, and experience and judgment are required
Learn about the different methods of cooking and how to determine doneness in meat, including internal temperature and connective tissue breakdown.
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