Principles of Meat Cookery

What factors must be considered when choosing a cooking method for a particular cut of meat?

*initial tenderness/toughness of a cut *fat content *flavor *shrinkage *apperance

List at least five guidelines for properly storing fresh meats.

*store fresh meat between 30-35 degree F *do not wrap tightly in plastic wrap *store fresh meats on trays below other foods * keep frozen meat at 0 degrees F up to 6 months *always thaw under refrigeration. Never at room temperature

Pork should be cooked to what internal temperature? Why?

145 degrees F, b/c of advances in both food safty and nutritional content for today's pork

What is the major component in meat?

72% water

True/ False. If false explain why. Meats should be wrapped tightly when stored in the refrigerator.

False, if wrapped in plastic will go bad faster and change color. Should be wrapped in butcher paper.

True/ False. If false explain why. Grading is mandatory.

False, inspection is mandatory.

True/ False. If false explain why. Connective tissues are highest in young animals.

False, they are highest in older animals, their muscles are more exercised.

True/ False. If false explain why. Primal cuts are also known as wholesale cuts.

False, you don't buy primal cuts. Fabricated cuts or box cuts are available for purchase.

True/ False. If false explain why. Elastin is broken down by heat.

False. Collagen is broken down y heat, elastin must be removed.

What is the procedure for braising meats?

Heat oil, dredge meat and brown, add mirepoix and caramelize and add roux if using, add stock or sauce and return meat to pan. Tightly cover and bring to a simmer bast or turn often, remove meat and finish sauce

What do "IMPS" and "NAMP" stand for? Explain their function.

Institutional Meat Purchasing Specifications -describes products customarily purchased by the food service industry. National Association of Meat Purveyors -publishers of The Meat Buyers Guide

List at least five factors that you would need to consider before deciding what type and form of meats to purchase.

Menu, Quality, Employee Skills, Storage space, portion control

Name the three major types of protein in muscles and identify what they are.

Myofibrillar - active muscles Stromal - connective tissue Sacroplasmic - pigmentation (pimarily myoglobin)

Identify the two types of fat found in meats and explain where each type is found.

Subcutaneous - fat which develops under the skin (generally harder fat) marbling - fat distributed within the muscle

True/ False. If false explain why. Dry aging results in more moisture loss in comparison to wet aging.

True

True/ False. If false explain why. Frozen meats should not be thawed then refrozen.

True

True/ False. If false explain why. Pork is the only meat that is not yield graded.

True

True/ False. If false explain why. Texture and grain of meats are determined by the characteristics of the muscle.

True

True/ False. If false explain why. The largest percentage of graded meat is prime.

True

Explain in detail what a yield grade is.

Yield grade is based on the amount of useable meat as opposed to fat and bone on a carcass.

Aging meat increases what two desirable factors?

allows water to evaporate and allows bacteria and enzymes to improve flavor and tenderness

Identify the two major types of connective tissue found in meat and list at least two characteristics of each type.

collagen - forms the muscle walls of long muscles and binds the muscle fibers and can be broken down by heat. elastin - surrounds the muscle as a membrane and connects muscles to bone, can not be broken down with heat must be removed.

How is doneness determined in meats cooked by moist heat and combination methods?

color and tenderness, to test pierce with a knife or fork; taste smaller pieces

List the functions of fats in meats.

flavor, moisture, mouthfeel and tenderness

List the two categories of variety meats and give two examples for each category.

glandular meats - ;liver, kidney, sweetbreads, brains muscle meats - heart, tongue, oxtails and tripe

Name the factors that affect moisture loss in meats.

heat, salt, acidity and handling

Describe the dry aging process and list at least one advantage and one disadvantage.

storing fresh meat in a temperature controlled environment up to 6 weeks Advantages: - natural mold adds flavor (trimmed off for cooking) Disadvantages: -5-20% weight loss from evaporation -limited supply, very expensive

Explain carry over cooking and discuss how to compensate for this.

the cooking that occurs a food is removed from a heat source; residual heat which remains in the food. To compensate for this remove food before proper internal temperature is reached.

How are the two types of inspection stamps used?

the one with less wording is used on whole carcasses, and the other for processed meat products.

Describe the wet aging process and list at least one advantage and one disadvantage.

vacuum packed in cryovac and stored under refrigeration up to weeks Advantages: -natural bacteria begins to breakdown connective tissue -packaging protects from harmful bacteria -prevents weight loss from evaporation Disadvantages: loses significant weight from cooking vs dry aged