18 Questions
What is the maximum time recommended for marinating food and fish?
1 hour
What type of container should be avoided when marinating meat?
Aluminum container
Why should you refrigerate the meat while it's marinating?
To prevent bacterial growth
What should you do with the marinade after using it?
Discard it to prevent contamination
What should you do before pouring the marinade over the meat?
Wait for the marinade to cool down
What is the purpose of using a non-reactive container for marinating?
To prevent the reaction between the marinade and the container
What is the purpose of an acid in a marinade?
To break down the meat and tenderize it
What type of meat is suitable for quick cooking methods like stir-frying?
Thin strips of meat
What is the primary function of oil in a marinade?
To protect the food while it's being marinated and cooked
What is the recommended marinating time for meat and poultry?
2 hours to 2 days
What is the result of using an acid in a marinade?
The meat becomes more tender
What is the purpose of adding herbs and spices to a marinade?
To give the marinade a unique flavor and zest
What is the importance of maintaining cleanliness and orderliness in the work area?
To prevent cross-contamination of food
What is a characteristic of a student who achieves a 'Very Satisfactory' rating in workmanship?
Wears cooking outfit and always maintains cleanliness
Why is it important to document the output of making your own marinades?
To show the teacher the marinades made
What is the consequence of not maintaining cleanliness and orderliness in the work area?
There is a risk of cross-contamination of food
What is the purpose of a scoring rubric in evaluating student performance?
To guide the teacher in rating student performance
Why is it important to wear a cooking outfit in the work area?
To show professionalism in the kitchen
Study Notes
Meat Types and Cuts
- Lean minced meat: trimmed of fat and minced for cooking
- Thin strips: pre-cut into strips for quick cooking methods like stir-frying
Marinades
- A good marinade adds flavor, tenderness, and juiciness to meat
- Three basic components of a marinade: acid, oil, and herb/spice
- Acid breaks down meat and tenderizes it (e.g. lemon juice, vinegar, yogurt, or wine)
- Oil protects and preserves food while marinating and cooking
- Herb/spice adds unique flavor and zest
General Guidelines for Marinating
- Meat and poultry: marinate for 2 hours to 2 days
- Seafood and fish: marinate for no longer than 1 hour
- Use a non-reactive container (avoid aluminum, copper, or cast iron)
- Wait for marinade to cool down before pouring over meat
- Always refrigerate meat while marinating
- Never reuse marinades
Examples of Marinades
- Pineapple Marinade: sweet and fruity, works great on pork or chicken, giving a Hawaiian Teriyaki flavor
- Pork Chop Marinade: Asian-style, works well on pork chops, reminiscent of Teriyaki with a hint of heat
- Pork Rib Marinade: uses a pork rub for seasoning, with vinegar and water to create a marinade
- Teriyaki Marinade: sweet and salty, works particularly well on pork and poultry
- Mustard-Vinegar Marinade: simple and tenderizing, adds flavor to pork or poultry
Get creative with your cooking skills and learn how to make your own marinades. Experiment with different ingredients and flavor combinations to tenderize and add flavor to your dishes, specifically for pork and poultry. Document your process and share your results with your teacher.
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