18 Questions
What is the primary function of using acid ingredients like lemon juice in a marinade?
To tenderize the meat
Which of the following cooking methods is best suited for preserving moisture in meat?
Slow cooking
What is the purpose of adding herbs and spices in meat preparation?
To enhance the flavor of the meat
What is the primary benefit of browning meat at high heat?
It develops a tremendous flavor in the meat
What is the purpose of adding vegetables to a meat dish?
To add color and flavor to the dish
According to the principles of meat preparation, what is the importance of cooking meat according to its cuts?
It helps to achieve a tender and flavorful meat dish
Which technique involves breaking down tough meat fibers using enzymes?
Marinating
What is the primary purpose of a meat tenderizer in the kitchen?
To pound meat to make it tender
Which of the following is a benefit of cooking meat at low or moderate temperatures?
It preserves moisture and retains juices
What is the term for the process of cooking meat at a high temperature to develop a flavorful crust?
Browning
Which kitchen utensil is used to handle hot food?
Tongs
What is the ideal temperature for cooking medium-rare beef or veal?
130°F
What is the primary purpose of barding in roasting beef cuts?
To serve as a tenderizer and add flavor
Which of the following kitchen tools is primarily used for cutting?
Chef's knife
What is the primary function of a marinade in meat tenderization?
To break down the tough fibers of meat
Which of the following is NOT a method of tenderizing meat?
Boiling
What is the primary function of a pressure cooker in cooking?
To cook food quickly under high pressure
Which of the following is an example of a cooking equipment?
Frying pan
Study Notes
Tenderizing Meat
- Tenderizing meat involves breaking down muscle fibers or collagen to make it softer and easier to cook.
- There are several ways to tenderize meat, including mechanical tenderizing, commercial powder, marinating, use of rubs, and barding.
Mechanical Tenderizing
- Mechanical tenderizing involves pounding meat with a meat tenderizer or meat mallet.
- Cut meat into 1-inch slices before pounding.
Commercial Powder
- Commercial powder contains enzymes that help break down tough fibers in meat.
Marinating
- Marinating adds flavor and helps tenderize meat.
- A proper marinade contains acid ingredients like vinegar, wine, oil, herbs, and spices.
Use of Rubs
- A dry mix of herbs and spices is applied to raw meat and placed in the refrigerator for a period.
Barding
- Barding is used in roasting beef cuts, where a thin layer of beef or bacon is wrapped around the beef cuts.
- During roasting, it adds flavor and serves as a tenderizer.
Kitchen Tools and Equipment
- Chef's knife: a cutting tool
- Butcher's knife: a cutting tool
- Mixing bowl: a mixing tool and preparatory tool
- Grater: a cutting tool
- Meat grinder: a mixing tool and preparatory tool
- Frying pan: cooking equipment
- Oven: cooking equipment
- Steamer: cooking equipment
- Pressure cooker: cooking equipment
- Tong: a mixing tool and preparatory tool
Principles in Meat Preparation
- High heat develops flavor and is best obtained by quick cooking over high heat.
- Low heat preserves moisture and retains juices and fats in meat.
- Cooking meat according to meat cuts is important for a flavorful taste and excellent appearance.
Cooking Temperature
- Cooking meat in low or moderate temperature retains juices and fats in meat and keeps it tender.
Meat Cuts and Temperature
- Cooking meat according to meat cuts is important for a flavorful taste and excellent appearance.
- Medium rare in beef/veal is achieved at a temperature of 130°F.
Test your knowledge of meat preparation techniques, including selecting the right grade and quality of meat, creating flavorful marinades, and using seasonings and herbs to enhance the flavor of your dishes.
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