17 Questions
What are popular tender cuts of meat?
Ribeye steaks, pork chops, lamb loin
What are the methods for tenderizing meat?
Mechanical, chemical, cutting, use of acid
Which nutrients are high in meat?
Iron, zinc, phosphorus, thiamin, riboflavin, niacin
At what temperature should ground beef be cooked to?
160°F
What are examples of dry heat cooking techniques?
Roasting, pan-frying, broiling
What are examples of moist heat cooking techniques?
Braising, simmering, steaming
At what temperature should poultry be cooked to?
165°F
What happens to properly cooked meats?
They become firm, tender, and juicy
How should meat be stored before use or freezing?
Refrigerated and placed in a plastic bag
Meat is the edible muscle of animals, typically cattle, sheep, and pigs.
True
Name one example of a moist heat cooking technique.
braising, simmering
What is an example of a dry heat cooking technique?
roasting, pan-frying
Name two ways to tenderize tough cuts of meat.
PopuTough cuts can be tenderized through mechanical methods such as grinding, pounding, cutting, or by using acids such as tomatoes, sour cream, yogurt, vinegar, and lemon juice.
Why might some people opt for vegan or alternative meat products?
Some people might opt for vegan or alternative meat products for environmental, health, or ethical reasons.
______ can be flavoring or tenderizing, using acidic ingredients like lemon juice, vinegar, or tenderizing enzymes from ginger, pineapple, papaya, kiwi, and figs
Marinades
______ is made from plant-based ingredients like peas or soy from soybeans
Vegan meat
Match the meat cooking technique with its description:
Roasting = Dry heat cooking technique that uses an oven to cook meat Braising = Moist heat cooking technique that involves browning meat and then simmering it in liquid Pan-frying = Dry heat cooking technique that uses a frying pan and oil to cook meat Steaming = Moist heat cooking technique that cooks meat with steam in a closed environment
Study Notes
Meat Preparation and Cooking Techniques
- Vegan meat is made from plant-based ingredients like peas or soy from soybeans
- Consider family appetites, storage, time, servings, and budget when buying meat
- Meat should be refrigerated, placed in a plastic bag, and used or frozen by the label date
- Properly cooked meats become firm, tender, and juicy, while overcooked meats become tough and dry
- Before cooking, trim visible fat and thaw frozen raw meat, using the refrigerator, cool water, or microwave
- Doneness is the point at which meat is flavorful and safe to eat, best tested with a meat thermometer
- Ground meat internal temperatures: beef, veal, lamb, and mixtures at 160°, medium rare at 145°, medium at 160°, well done at 170°
- Poultry and leftovers internal temperatures: fresh (raw) at 160°, reheated precooked ham at 140°, chicken, turkey, duck, goose, and casseroles at 165°
- Various meat recipes include pork quesadillas, seared pork medallions, beef tacos, orange chicken, beef kebabs, and pizza on the grill
- Dry heat cooking techniques include roasting, pan-frying, broiling, grilling, pan-broiling, microwave frying, and baking
- Moist heat cooking techniques include braising, simmering, steaming, and pressure cooking
- Marinades can be flavoring or tenderizing, using acidic ingredients like lemon juice, vinegar, or tenderizing enzymes from ginger, pineapple, papaya, kiwi, and figs.
Meat Preparation and Cooking Techniques
- Vegan meat is made from plant-based ingredients like peas or soy from soybeans
- Consider family appetites, storage, time, servings, and budget when buying meat
- Meat should be refrigerated, placed in a plastic bag, and used or frozen by the label date
- Properly cooked meats become firm, tender, and juicy, while overcooked meats become tough and dry
- Before cooking, trim visible fat and thaw frozen raw meat, using the refrigerator, cool water, or microwave
- Doneness is the point at which meat is flavorful and safe to eat, best tested with a meat thermometer
- Ground meat internal temperatures: beef, veal, lamb, and mixtures at 160°, medium rare at 145°, medium at 160°, well done at 170°
- Poultry and leftovers internal temperatures: fresh (raw) at 160°, reheated precooked ham at 140°, chicken, turkey, duck, goose, and casseroles at 165°
- Various meat recipes include pork quesadillas, seared pork medallions, beef tacos, orange chicken, beef kebabs, and pizza on the grill
- Dry heat cooking techniques include roasting, pan-frying, broiling, grilling, pan-broiling, microwave frying, and baking
- Moist heat cooking techniques include braising, simmering, steaming, and pressure cooking
- Marinades can be flavoring or tenderizing, using acidic ingredients like lemon juice, vinegar, or tenderizing enzymes from ginger, pineapple, papaya, kiwi, and figs.
Meat Preparation and Cooking Techniques
- Vegan meat is made from plant-based ingredients like peas or soy from soybeans
- Consider family appetites, storage, time, servings, and budget when buying meat
- Meat should be refrigerated, placed in a plastic bag, and used or frozen by the label date
- Properly cooked meats become firm, tender, and juicy, while overcooked meats become tough and dry
- Before cooking, trim visible fat and thaw frozen raw meat, using the refrigerator, cool water, or microwave
- Doneness is the point at which meat is flavorful and safe to eat, best tested with a meat thermometer
- Ground meat internal temperatures: beef, veal, lamb, and mixtures at 160°, medium rare at 145°, medium at 160°, well done at 170°
- Poultry and leftovers internal temperatures: fresh (raw) at 160°, reheated precooked ham at 140°, chicken, turkey, duck, goose, and casseroles at 165°
- Various meat recipes include pork quesadillas, seared pork medallions, beef tacos, orange chicken, beef kebabs, and pizza on the grill
- Dry heat cooking techniques include roasting, pan-frying, broiling, grilling, pan-broiling, microwave frying, and baking
- Moist heat cooking techniques include braising, simmering, steaming, and pressure cooking
- Marinades can be flavoring or tenderizing, using acidic ingredients like lemon juice, vinegar, or tenderizing enzymes from ginger, pineapple, papaya, kiwi, and figs.
Meat Preparation and Cooking Techniques
- Vegan meat is made from plant-based ingredients like peas or soy from soybeans
- Consider family appetites, storage, time, servings, and budget when buying meat
- Meat should be refrigerated, placed in a plastic bag, and used or frozen by the label date
- Properly cooked meats become firm, tender, and juicy, while overcooked meats become tough and dry
- Before cooking, trim visible fat and thaw frozen raw meat, using the refrigerator, cool water, or microwave
- Doneness is the point at which meat is flavorful and safe to eat, best tested with a meat thermometer
- Ground meat internal temperatures: beef, veal, lamb, and mixtures at 160°, medium rare at 145°, medium at 160°, well done at 170°
- Poultry and leftovers internal temperatures: fresh (raw) at 160°, reheated precooked ham at 140°, chicken, turkey, duck, goose, and casseroles at 165°
- Various meat recipes include pork quesadillas, seared pork medallions, beef tacos, orange chicken, beef kebabs, and pizza on the grill
- Dry heat cooking techniques include roasting, pan-frying, broiling, grilling, pan-broiling, microwave frying, and baking
- Moist heat cooking techniques include braising, simmering, steaming, and pressure cooking
- Marinades can be flavoring or tenderizing, using acidic ingredients like lemon juice, vinegar, or tenderizing enzymes from ginger, pineapple, papaya, kiwi, and figs.
Meat Preparation and Cooking Techniques
- Vegan meat is made from plant-based ingredients like peas or soy from soybeans
- Consider family appetites, storage, time, servings, and budget when buying meat
- Meat should be refrigerated, placed in a plastic bag, and used or frozen by the label date
- Properly cooked meats become firm, tender, and juicy, while overcooked meats become tough and dry
- Before cooking, trim visible fat and thaw frozen raw meat, using the refrigerator, cool water, or microwave
- Doneness is the point at which meat is flavorful and safe to eat, best tested with a meat thermometer
- Ground meat internal temperatures: beef, veal, lamb, and mixtures at 160°, medium rare at 145°, medium at 160°, well done at 170°
- Poultry and leftovers internal temperatures: fresh (raw) at 160°, reheated precooked ham at 140°, chicken, turkey, duck, goose, and casseroles at 165°
- Various meat recipes include pork quesadillas, seared pork medallions, beef tacos, orange chicken, beef kebabs, and pizza on the grill
- Dry heat cooking techniques include roasting, pan-frying, broiling, grilling, pan-broiling, microwave frying, and baking
- Moist heat cooking techniques include braising, simmering, steaming, and pressure cooking
- Marinades can be flavoring or tenderizing, using acidic ingredients like lemon juice, vinegar, or tenderizing enzymes from ginger, pineapple, papaya, kiwi, and figs.
Test your knowledge of meat preparation and cooking techniques with this quiz. Learn about proper storage, cooking temperatures, and various cooking methods for different types of meat. Whether you're a beginner or a seasoned cook, this quiz will help you sharpen your skills in the kitchen.
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