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how should meat be sliced
against the grain
how can meat be tenderized
with acid
Beef structure and muscle proteins: water holding capacity
water holding capacity (can hold a lot of water)
Beef structure and muscle proteins: muscle proteins
myosin
myoglobin
oxymyoglobin
metmyoglobin
Beef structure and muscle proteins: connective tissue
collagen and elastin
collagen
moist heat breaks the bonds and breaks down
elastin
cannot be softened/broken down
not tenderized by moist heat
what does connective tissues do
work to keep the muscles in tact
what is the main and most abundant protein in meat
myosin
when meat is cut, what happens to myosin?
it turns into myoglobin
what is myoglobin
the main pigment in meat (color change occurs to a bright red)
what happens when meat reaches oxygen
it turns into oxymyoglobin
what happens when oxymyoglobin gets cooked
it turns to metmyoglobin
marbling
small strips of fat throughout the meat
contributes to tenderness and flavor
found in the inside of meat
how many calories are in meat
depends on the fat content
which one has more calories beef or chicken
they have the same calories
which type of fat is found in meat
saturated fat
what is the predominant saturated fat in beef
stearic acid and this has a neutral effect on blood cholesterol
how many carbons and double bonds are in stearic acid
18 carbons and zero double bonds
true/false:
beef is a good source of vitamins and mineral
true; especially B vitamins
why is beef considered a complete protein
it contains all 9 essential amino acids
feeding practices: traditional
feed cows grain (corn)
feeding practices: free range
only eat grass and not in a barn
also called pasteur raised
feeding practices: grass fed
hay is considered grass
how does beef contain omega 3
anything green has omega 3 in it so when the cows eat it, it transfers to us
aging
large cuts of meat are hung because it stretches the eat out and tenderizes it
develop enzymes that enhance the flavor
true/false:
aged meat has a more robust flavor
true
curing
sodium and nitrates are added to preserve the meat and add flavor
what is a health concern with cured meats
the nitrates are cancer causing
smoking
oldest preservation method
adds shelf life
possible carcinogens
is beef inspection mandatory
yes
which organization inspects beef
USDA
what does wholesome mean
safe to eat
wholesome meat act of 1967
checks for microorganisms in meat
HACCP Final Rule 1996
hazard analysis critical control point makes sure food Is at the right temp
what marks the meat as safe to eat and what is it made of
inspection stamp made of vegetable dye is put on the meat
what does beef grading indicate
flavor/tenderness
indicator of quality and yield
is beef grading mandatory
no
how many grades of beef are there
6
who determines beef grade
USDA
prime
best grade of beef
tender
lots of marbeling
not sold in stores but is often found in restaurants
choice
most common grade of beef in grocery stores
more tender than select
select
sold in stores
still wholesome but not as tender
true/false:
grade HAS to be put on the label
true
exercise muscles
tougher cuts of meat
cook with moist heat
support muscles
more tender cuts of meat
less exercised
cook by dry heat
what are the 2 most tender cuts of meat
ribs
loin
what type of muscle are rib and loin
support
can round cut be used for pot roast
no
which cut of meat is best for pot roast
chuck
true/false:
the label on a package tells us what part of the cow the meat came from
true
a steak is a cut of meat that is less than ____ inches thick
2
a roast is a cut of meat that is more than ___ inches thick
2
what are 2 moist heat cooking methods
braising and stewing
how do we do combination cooking
meat is seared or browned prior to cooking by moist heat to seal in juices
what is the point of searing
adds color and locks in flavor
what are some examples of dry heat cooking methods
roasting
broiling
sauteing
stir frying
grilling
braising
moist heat cooking method
meat is often browned prior to braising
meat is cooked very slowly in a small amount of water until fork tender
does braising require small or large pieces of meat?
large
stewing
involves smaller cuts of meat is often served in smaller cuts
meat is also browned prior to stewing
liquid covers the meat
vegetables are added near the end
roasting
appropriate for large cuts of tender meat
shallow pan because you don’t want water to collect and turn into moist heat
no cover
standing time
why does meat require standing time
allows the juice to stay in the meat and not leave when cut
what temperature should meat be cooked at when in the overn
325 F
what method of cooking is to cook in the oven uncovered
roast
broiling
direct heat method
meat is 3 inches from the heat source
fats drips into broiler
score meat
why should meat be scored when broiling
makes sure the fat does dry up and creates a crust
pan broiling
produces a low fat final product
un greased skillet
fat is removed from the pain as it drains from the meat
pan frying
used with smaller cuts of meat
fat is allowed to collect in the pan throughout the frying period
results in a crisp product
higher fat and calorie content than pan broiling
sauteing
to cook by dry heat in a skillet with a small amount of fat
oil should be sizzling before meat s added
olive oil is the best choice for sauteing
stir frying
similar to sauteing
small amount of oil
peanut oil is the best oil choice
used in Asian cuisines
what type of oil is best for sauteing and why
olive oil for flavor and nutrition
what oil Is best for stir frying and why
peanut oil due to its high smoke point
deep fat frying
food is total immersed in the hot fat
used for small tender cuts of beef
350-375 F
high fat and calorie choice
grilling
barbequeing
cooking over heat such as coals
used for tender cuts of beef
barbequeing
a sauce is often used to baste the meat
is dark meat or light meat higher in fat content
dark
which part of the chicken is dark meat
things and drumstick
why shouldn’t intense heat be used to cook a chicken
intense heat will toughen the protein and cause shrinkage and loss of juice
what is the best way to cook a chicken
dry heat
low to moderate (roasting - 325 F)
at what temperature should chicken be cooked at
165 F minimum
what type of shelled fish are crustaceans
soft shell
what type of shelled fish are mollusks
hard shells
what are some examples of soft shelled fish
lobster and crab
what are some examples of hard shelled fish
clam, mussel, oysters
anadromous fish
fish that are born in fresh water, live their adult life in the sea and return to the fresh water to spawn
example of anadromous fish
salmon
fish roe
mass of fish eggs from finfish
caviar
roe preserved in a brine
what type of fat is most common in fish
fish has mostly unsaturated fatty acids
which types of fish are the best sources of omega 3
salmon
macrell
anchovy
sardine
herring
are fish complete proteins
yes
what mineral is saltwater fish a good source of
iodine
what mineral are canned fish a good source of and why
calcium because you are eating the soft bones
what two things are found in cold salt water fish with omega 3
epa and dha which have a lot of double bonds (5-6) since they live in cold water
is fish a lean protein
yes
what are the 3 common cuts of fish
fillet
steak
dressed
should you buy a fish if it has cloudy eyes
no
how should fish be stored in the frisge
on ice
how long can you keep fish in the fridge
2 days
why does fish spoil fast
it has many double bonds
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