Tle all for 1 mqa second term

Dry heat method

A method of cooking that plays a major role in cooking poultry and tender cuts of meat

High temperature

Dry heat method Cooking through this method is quick because ???????? are used

dry heat or moist heat

Meat and poultry may be cooked either by ?????? or ??????? depending on the age of the animal and the part of the carcass from which it comes

Grilling

Cooks quickly using radiated heat from above or below.

Charcoal, electricity, and gas

What heat sources used on grilling?

small tender cuts

large cuts would burn on the outside before cooking through, and quick heat leaves no time for connective tissues to soften

30 minutes

Charcoal Prep: Start fire ?????? minutes early until coals are gray-hot

Two level fire

Use a ??????? (hotter side / cooler side) so meat can be moved to slower cooking if browning is too fast.

Roasting

A dry-heat method where food is cooked in an oven and basted with oil or fat

Spit roasting

Cooking large cuts on a spit near heat.

tender, large cuts

Roasting mostly used for? and is a slower process

trim or truss the meat

before roasting? what to do?

higher temperature

roasting Poultry requires a ??????????? than meat

Baking

A dry-heat method using that turns moisture into steam to cook food.
used for pastries, breads, and confections.

Pre heat oven early

important thing to do in baking before putting ur pastries on ur oven?

Stewing

Cut meat into even bite-sized pieces and dry thoroughly to prevent splattering; season well, then brown

Saute pan

A versatile piece of cookware that is wide, flat-bottomed, and has straight sides

Moist heat method

Cooking methods that rely on water, steam, or stock to cook food.

Braising

• Cooking slowly in a small amount of liquid inside a closed container.

• The liquid becomes the sauce.

tenderize tough cuts

what’s the main purpose of braising?

mainly from the shoulder and less exercised areas (e.g., chuck, heel, moving parts

Step 1

what step number is this? braising
Sear meat first to build up deep flavor that infuses the whole dish.

Step 2

what step number is this? braising
Boiling water maintains steady temperature automatically so meat cooks evenly without burning.

step 3

what step number is this? braising

Fit meat supplying liquid halfway up, with a tight-fitting lid.

Boiling

Cooking in liquid characterized by rapid movement
Used for fresh meat and poultry, cured meat, and bones for stocks and bouillons.

100 C

what temperature used on boiling

Steaming

Cooking food using heat in the form of steam surrounding the food.
Food is suspended above boiling liquid, and steam rises to cook it

Stewing

Works like braising through slow moist heat to tenderize tough meat by turning connective tissue into gelatin.

Spoon

Used for removing pieces of foods from liquids.

Wire whisk

Used for beating eggs

Fish

Have a backbone, gills for breathing oxygen, and fins as limbs.

Shellfish

Have an exoskeleton or shell.

Crustaceans

Shrimp, lobsters.

Mollusks

Clams, oysters

Echinoderms

Sea urchins, sand dollars, starfish, and sea cucumbers consumed by human

58%

What percent of salt water fish are?

41%

what percent of freshwater fish are?

1%

what percent of BOTH known as anadromous fish

gills

Fish breathe by passing water through their?

salinity

kidneys and swim bladder differ between marine and freshwater types, but both maintain the same body ?? ??

Round fish

Tubular, symmetrical bodies with eyes on both sides; swim in upright positions

Flatfish

Flattened, asymmetrical bodies that live on the water bottom; yield 4 fillets on different sides

Lean fish

: Contains < 3%fat; stores oil mostly in the liver (e.g., cod, sole, halibut).

Fatty fish

Contains 12--30% fat distributed throughout the flesh, resulting in darker color, firmer texture, and stronger flavor (e.g., salmon, mackerel, eel).

scales

Overlap like shingles as a barrier against water absorption; overlapping natural scales are a sign of freshness.

Fresh fish

??????? feels slimy because the slime layer protects against bacteria

Dry fish

??? Fish means it is not fresh

bright red gills

Open the gill covers (fresh fish has ??????

2 days

Raw fresh fish can be stored in the refrigerator for ?????

vitamins, minerals, moisture, lipids, and protein.

What rich nutritions can be found on fish?

slowing chemical reactions and preventing microbial spoilage

Freeze fresh and small spots quickly; freezing preserves quality by???

Meat

Considered highly nutritious food, highly valued, and associated with good health and prosperity. Consumed in many countries around the world.

Fresh, chilled, frozen, or processed.

give me gour market forms

Primal cuts

Base section for all meat portions.

Lustrous and crimson colored, firm to the touch, slight fragrance

Best beef cut is ?????????????

Marbling

The tenderest meat has streams of white fat called ?????

21 days

High-quality beef has been aged for at least ???

medium rare

Consensus on doneness is ??? (pink in the interior).

Veal

Cattle under 12 months old; lean, succulent "luxury meat" with moist, milky white to pale pink color

Pork

Nearly all parts are edible (head, jowl, shoulders, loin, spare ribs, belly, leg, hocks).

Mutton

From fully grown sheep; dark red meat with firm white fat; popular in the UK, Australia, and New Zealand

Lamb

From sheep under 12 months old; most expensive type; firm texture, red to dark pink color; traditional Easter meat in France

Hogget

Young sheep with no more than two permanent incisors; falls between lamb and mutton

Goat meat

(Chevon): Commonly eaten in the Philippines.

Carebeef

Lower in saturated fat, cholesterol, and calories; higher in protein and iron than other meats including chicken; safe for people with heart conditions or meat allergies; nutrient-dense, does not shrink much when cooked; used in corned beef, longganisa, hotdogs, and chorizos

carabao meat

carabeef is known as?

HACCP system

Meat Safety: High risk of foodborne illness, minimized through the ???

Hazard analysis critical control point

meaning of HACCP system

FIFO rule

Store meat following the ???

Bulbs

Edible portion, most nutrient enriched part of some vegetables grows underground in bulbous shapes

bulbous shape

bulbs grows underground in a shape of?

Sponge

(bulbs) This bulbous shape is comprised of many fleshy layers that overlap and act as a ????? to bring nutrients to the plant

Onion, leeks, garlic, shallots

give me examples of plants acts as a sponge to bring nutrients to the plant?

vegetable

edible plants part serve as savory dishes or accompaniments, not strictly a botanical definition

wild, cultivated, hybrids

give me three terms of the plant families

Le cordon bleu

who classifies the vegetables into groups including roots, tubers, shoots, bulbs, leafy greens, brassicas, fruit vegetables, seed, and pod.

roots, tubers, taproots

give me the plants that grows on underground

tubers

potatoes are swollen nutrient storing tems rather than roots

True

Sweet potatoes are different from regular potatoes?

baked and never eaten raw

tubers are best at?

Shoots

more often than not contain a large amount of fibrous vascular tissue that continues to build as the plant matures

leafy green

vegetables like spinach, watercress, bok choy, lettuce, swiss chard, and sorrel are very delicious

True

leafy greens can be eaten raw, pickled, cooled, or marinated?

Brassicas

Family of plants that belong to the mustard family

Fruit vegetables

Botanically classified as fruits because they develop from the ovary and typically contain seeds, but culinary practice treats them as vegetables in savory dishes

Legumes

simple dried fruit contained in a long pod that opens a long seam on two sides.

Fiber , protein, vitamin b, iron, vitamin c

legumes is rich in?

russ parsons

States that that the princple “ eat local, eat seasonal”

Cabbage

Select firm, heavy, solid heads.

Avoid heads with dried stems, damaged foliage,

excessively trimmed by vendors to mask age.

carrot

Smooth skin, free of cracks or holes; deeper orange indicates superior quality.

garlic

Solid heads with well-filled cloves.

Avoid loose, papery outer skins (signals shrinkage/drying) or sprouted cloves.

ginger

Plump flesh with smooth, taut skin free of wrinkles.

Greens

Rigid, crisp, firm leaves free of damage or wilting. Black spots signal cellular breakdown.

Okra

Tender, young, bright green pods. Overly mature pods become hard and dry.

Mushrooms

 Cultivated varieties are culinary vegetables despite belonging to the fungi kingdom.

Choose firm specimens with smooth caps free of slime, mold, or bruising.

Do not submerge in water (they absorb moisture readily), and never forage wild mushrooms unless verified by experts.

Squash

Hard shell, deeply colored resting spot, and a dry, hard, corky stem.

Potatoes

Firm texture, round or oblong shape, good color, and free of cracks

. Cooking properties (boiling vs. baking) depend on specific starch content.

Eggplant

Heavy for its size.

Round types should have taut,

glossy skin;

long/thin varieties can be slightly softer,

but never wrinkled.