TLE

• The cured meat is NOT preserved by:

  CHEMICAL PROCESS
• The market form that does NOT undergo chilling is:

  FRESH MEAT
• A slaughtered animal is called:

  Carcass
• Deer meat is called

  CHEVON
• 2 STRUCTURES OF MEAT

  MUSCLE FIBERS AND CONNECTIVE TISSUES
• medium rare meat feels


  springy and resistant
• rare meat feels


  very soft and jelly like
• medium meat feels


  firm and there is definite resistance
• well done meat feels

  hard and rough
• used for cutting steaks accurately

  SCIMITAR
• safe cooking temp for ground beef in °C

  74°C
• use of a utility knife


  used for carving a roast duck
• improves the appearance of the cut or joints of the meat

  trimming
• safe cooking temp of pork and beef in °F

  160°F
• two basic coatings you can use with meat

  flour and bread crumbs
• used for chopping, slicing, and dicing meat

  chef’s knife
• adds flavor to the meat and makes it more tender and juicer

  marinades
• not a component of marinades


  egg
• 3 basic components of marinades

  acid, oil, herbs/spices
• protects and preserves the food while marinated and when being cooked

  oil
• it breaks down the meat and tenderizes it

  acid
• gives the marinade its unique flavor and zest

  herbs/spices
• asian style marinade that works well on all kinds of pork

  pork chop marinade
• uses pork rub for the seasoning with vinegar and water to turn it into a marinade

  pork rib marinade
• simple mustard marinade


  mustard-vinegar marinade
• cooking technique where the heat is transferred to the food WITHOUT ANY MOISTURE

  dry-heat method
• involves cooking with moisture

  moist-heat method
• process by which meat is browned which can be ONLY achieved through DRY-HEAT METHOD

  Maillard reaction
• refers to cooking food in liquid, or cooking the liquid itself, on temp just below the boiling point

  simmering
• cooking method happens when the temperature reaches 212°C


  boiling
• cooking method where the food is partially covered with liquid and then simmered slowly at low temp

  braising
• cooking food by enveloping it in hot, dry air, generally inside an oven

  roasting and baking
• cooking food on a rack over a heat source, using a charcoal

  grilling and broiling
• cooking that uses a very hot pan and a small amout of fat to cook the food very quickly

  sauteing
• cooking method that makes vegetables look appetizing and flavorful

  steaming
• completely submerging food in a hot liquid

  deep frying
• UNCUT portion of the main food item


  centerpiece
• not a food item in a classical plating arrangement

  soup
• food that is placed between 9-11 o'clock

  starch
• element in plating that is arraged ARTISTICALLY


  GARNISH