Preparing and Cooking Meat

Flashcards for reviewing key concepts on preparing and cooking different types of meat.

The term __ refers to the courses after the Grosse piece, served as the main dish.

entrée

Four kinds of doneness in meat include: Rare, Medium Rare, Medium, and __.

Well Done

Meat consists of water, protein, and fat, along with some __ and B vitamins.

minerals

Beef is well done when cooked to an internal temperature of __ °C.

71°C

Chilled meat is meat that is placed in a chiller or __.

slightly cold

The back portion of the cow, considered one of the tenderest cuts, is referred to as __.

Loin

A good marinade will include acid, oil, and __.

herb and/or spice

Meat and poultry are generally marinated for __ hours up to 2 days.

2

It is recommended to cook meat from the leg of lamb using __ heat.

dry

The connective tissues are slowly dissolved through long, slow application of __ heat in braising.

moist