1. Q: In broiling, what the is the position of the gas flames or electric coils?. (VII-297)

Slides:

Advertisements

Similar presentations

Meat Cut Identification. Beef Top Round Steak Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless.

Advertisements

1. What does the term roasting mean? (VII-317)

Meat Basics Creative Cooking II. Nutritional Component of Meat Water = 75% Protein = 20 % Fat= 5% Shrinkage: Occurs when meat loses water as it cooks.

Yield grade Cut all longhorn dorsi to ¼ look at RE and do PYG by FT then look at KPH Quality Grade 2 factors: Age and mableing look at feather bones A.

BASIC COOKING PRINCIPLES

1 Beef Cookery & The Chuck Roll National Cattlemen’s Beef Association.

Beef Retail Cut Session Home. Chuck Arm Roast Chuck Arm Roast (Boneless) Chuck Arm Steak Chuck Arm Steak (Boneless) Chuck Blade Roast Chuck Blade Steak.

FOOD AND NUTRITION – Unit 8 Terms

Cooking Methods ProStart Year 1, Chapter 5.

Plating Techniques 1.Using Sauces 2.Plate Painting 3.Variety of Shapes 4.Variety of Temperatures 5.Complimenting Flavors 6.Garnishing 7.Height 8.Crunch.

Chapter 9 Cooking Methods

What a difference a decade makes The hog of today is bred and fed by farmers to provide lean meat Today’s pork has an average of 31% less fat, 14% fewer.

Beef It’s What’s for Dinner!. Wholesale Cuts

Glencoe Visual Showcase Culinary Essentials. Cut poultry into thin slices or flatten it with a meat mallet prior to cooking. Sauté Poultry 1 Glencoe Visual.

Conventional Cooking Techniques FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today.

Grilling A quick dry-heat method over charcoal, wood or gas flames. Use for more tender cuts. Less tender cuts can be used if marinated. Cuts best suited:

Dry Cooking Techniques Objective Methods of Dry Cooking Baking Roasting Sauteing Stir Frying Frying Pan Frying Deep Frying Grilling.

Dry Heat Cooking Goal 1: Basic Hot Food Production.

Dry Cooking Moist Cooking Combination Cooking

 I can explain the nutritional value of venison  I can explain venison processing  I can explain jerky preparation.

CA-ICA-7a: Identify basic dry heat cooking methods.

MEAT AND POULTRY FACTS AND TIPS: Amount of bone affects the number of servings. Boneless meat = 4 servings/lb. To retain juices, add salt at end of cooking.

Cooking with meat.. Grilling You should have a thick cut of meat around 1 ¼‘” – 1 ½” to avoid burning the meat if it is too thin. Let steak become room.

COWBOY NACHOS Dara Manka and Kiara moody Picture.

1. In the convection oven, heated air is ______________________. (375)

DRY HEAT METHODS COOKING METHODS REVIEW. LEARNING TARGETS: Understand how dry heat affects food Identify a variety of dry heat methods.

Cooking Methods Chapter 9.

Look for lean cuts when selecting a type of meat to use for your jerky. Meat that contains lots of fat means extra-oily jerky, which could go rancid faster.

Pork. Pork Nutritional Information Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many.

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe

1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)

1. Outdoor cookery is ____ heat cooking by roasting or grilling. (VII-335)

Chicken Notes. Nutritional Values Protein excellent source Helps build and repair tissues Important for concentration excellent source Helps build and.

Ground Beef. Definitions: A. Ground Beef: uncooked beef B. Hamburger: cooked ground beef What information is given on a label which is on a package of.

COOKING PRINCIPLES. Cooking Cooking is generally understood to be the transfer of heat into food items to render these more palatable, easier digestible.

The How’s and Why’s of using a food thermometer when cooking burgers, chicken breasts, pork chops and sausage patties.

Cooking Techniques Dry Cooking Techniques: Use a metal and the radiation of hot air, oil, or fat to transfer heat. No moisture is used in this cooking.

COOKING TEMPERATURES Cooking times and types. SO WHY CAN YOU EAT RARE STEAK BUT NOT HAMBURGER?  Anyone know?

1. Q: When panfrying, meat is brown on both sides with___________. (VII-307)

Cooking Methods, Inspection, and Grading. Common Cooking Methods Moist-heat cooking cooking methods, principally simmering, poaching, boiling, and steaming,

 Cooking technique, temperature and cooking time affect nutritive value, texture, colour, aroma, and flavour.  Different methods bring out different.

Cooking Terms The Language of the Recipe Get Excited!! We are taking notes today! You will need your notes from yesterday.

Cooking Methods Bake or Roast Definition To cook in an oven with dry heat  Always preheat the oven so food will cook evenly  Oven rack goes middle.

32 Dry-Heat Cooking Methods for Meat and Poultry.

Meat and Meat Alternatives Nutrition Nutrition  Excellent source of:  Protein  Iron  Zinc.

DRY-HEAT COOKING II. GRILLING AND BROILING  Quick technique that uses portion-sized or small pieces of meat, poultry, or fish Definition: Grilling and.

Cooking Methods. Dry Heat Cooking Methods Roast / Bake This method is when you put the food into the OVEN and cook it without any added LIQUID or FAT.

Dry Cooking Techniques Section 15-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking & Roasting Baking: Dry heat in a closed environment; no fat.

COOKING METHODS Review. For TOUGH CUTS COOKING METHODS Braising Stewing Sous Vide CUTS OF MEAT Short Ribs Corned Beef Pork Butt Lamb Shank Osso Bucco.

HOT FOOD PRODUCTION: TERMINOLOGY AND PRINCIPLES CAH II: 6.01.

Cooking Methods Chapter 9.

Basic Cooking Techniques

Food and Fitness Mrs. Swope Columbian High School

Chapter 11 Cooking Meats and Game.

Meat Nutrition and Foods 2011.

BASIC COOKING PRINCIPLES

Conventional Cooking Techniques

The Language of the Recipe

Information taken from Cook’s Illustrated: The Science of Good Cooking

How to cook meat! By Kayla Yeo.

Cooking Methods.

Basic Cooking Techniques

Pork Chops with Maple Apples

Presentation transcript:

1. Q: In broiling, what the is the position of the gas flames or electric coils?. (VII-297)

1. Q: In broiling, what the is the position of the gas flames or electric coils? (VII-297) A: over the top of the of the food.

2. Q: How many times should the food be turned during broiling? (VII-297)

2. Q: How many times should the food be turned during broiling? A: Once for even cooking.

3. Q: Where is the heat source in panbroiling? (VII-298)

3. Q: Where is the heat source in panbroiling? A: Below the pan

4. Q: What cuts are generally panbroiled? (VII-298)

4. Q: What cuts are generally panbroiled? A: ground meat patties, steaks and chops one inch thick or less.

5. Q: In the panbroiling process, what disposition should be made of fat? (VII- 298)

5. Q: In the panbroiling process, what disposition should be made of fat? A: In panbroiling, fat is removed as it accumulates.

6. Q: True or False: Panbroiling is done in a covered pan. (VII-298)

6. Q: True or False: Panbroiling is done in a covered pan. A: False. Panbroiling is done in a preheated, heave nonstick skillet and cooked uncovered over a medium to medium-low heat.

7. Q: How many times is meat turned in panbroiling? (VII-298)

7. Q: How many times is meat turned in panbroiling? A: Once

8. Q: Broiling is done on a ______. (VII- 298)

8. Q: Broiling is done on a ______. A: Rack

9. Q: How can doneness of broiled meats be tested? (VII-299)

9. Q: How can doneness of broiled meats be tested? A: Cut a slit into the center of the meat or near the bone and check the color of the meat.

10. Q: What determines the amount of browning for broiled meats? (4) (VII- 300)

10. Q: What determines the amount of browning for broiled meats? (4) A: 1. Amount of fat in the meat; 2. Dryness of the meat; 3. Distance of the meat from the heat source. 4. Higher temperatures or longer broiling time.

11. Q: How can excessive spattering and smoking be avoided when meats are broiled? (5) (VII-300)

11. Q: How can excessive spattering and smoking be avoided when meats are broiled? (5) A: 1. Trimming excess fat; 2. Placing the meat on a rack in the broiler pan; 3. Cover only the bottom of the broiler pan in foil; 4. Slit or puncture the foil to allow drainage; 5. Move the meat farther from heat source.

12. Q: How should less tender cuts such as flank, skirt and top round steaks be carved after broiling? (VII-302)

12. Q: How should less tender cuts such as flank, skirt and top round steaks be carved after broiling? A: Diagonally across the grain into thin slices.

13. Q: Flank and skirt steaks and other less tender cuts of meat should be marinated for at least ___ hours before broiling (VII-302)

13. Q: Flank and skirt steaks and other less tender cuts of meat should be marinated for at least ___ hours before broiling. A: Six

14. Q: Should the broiler be preheated? (VII-303)

14. Q: Should the broiler be preheated? A: It is best to follow the broiler manufacturers instructions.

15. Q: To broil, steaks and chops should be at least ____________ thick. (VII-305)

15. Q: To broil, steaks and chops should be at least ____________ thick. A: 3/4 to one inch

16. Q: What influences broiling time? (4) (VII-304)

16. Q: What influences broiling time? (4) A: 1. Temperature; 2. Thickness of the meat; 3. Distance of the surface of the meat from the heat source; 4. The equipment and procedure used.

17. Q: Cuts thinner than 3/4 inch should be __________ (VII-305)

17. Q: Cuts thinner than 3/4 inch should be _________. A: panbroiled

18. Q: When broiling, when should seasoning be added. Why? VII-306)

18. Q: When broiling, when should seasoning be added. Why? A: After browning because salt may draw juices to the surface and slow browning.