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what percentage of meat is water
75%
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what percent of muscle tissue is protein?
abiyt 20%
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what percent of muscle tissue is fat?
about 5%
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why is fat desireable?
- juiciness from the marbling
- tenderness - marbling separates muscle fibers
- flavor - a fatter piece of meat tastes meatier
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carbohydrates in meat
only a small amount, but important for the Maillard reaction and browning
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what is the structure of meat?
meat is comprised of muscle fibers (in bundles) and connective tissue
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which meats have a lot of connective tissue?
- 1. muscles that are used a lot
- 2. older animals
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what kinds of connective tissue are there?
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what breaks down collagen?
- long slow cooking in the presence of moisture turns collagen into gelatin and water
- acids dissolve collagen
- enzymes break down tissues as meat ages
- tenderizers are enzymes that are added to meat
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what breaks down elastin?
nothing; it must be removed or mechanically breaking up the fibers
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what is inspection
inspection is a guarantee of wholesomeness, not of quality or tenderness. It means that the animal was not diseased and the meat is clean and fit for human consumption.
Inspection is required by US law. Done by the USDA. Passing is indicated by a round stamp.
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what is grading?
- grading is a designation of quality
- grade is indicated by a shield stamp
- grading is not required by law
- based on texture, firmness, and color of lean meat, the age of the animal, and the marbling
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what is yield grading?
- applies to beef and lamb
- a measure of how much usable meat in proportion to fat they have. Meatiest grade is 1. Fattest grade is 5.
Pork is graded 1 to 4, but is usually sold already cut and trimmed.
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list the beef grades
- prime
- choice
- select
- standard
- commercial
- utility
- cutter
- canner
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list the veal grades
- prime
- choice
- good
- standard
- utility
- cull
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list the lamb grades
- prime
- choice
- good
- utility
- cull
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list the pork grades
pork used in food service is not graded
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what is green meat
green meat is meat which has not had enough time to soften after slaughter and rigor mortis. It is tough and relatively flavorless.
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what is meat aging?
enzyme action continues in muscle tissue even after greening is done. Aging tenderizes the flesh and develops flavor. Generally done by holding meats under controlled cool conditions.
beef and lamb can be aged because their fat protects the carcasses from drying and bacteria. veal has not fat and is not aged. Pork does not need to be aged.
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what are the ways to age?
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what is wet aging
meat aged in vacuum packaging. this keeps the meat wet during aging and protects the meat from mold and bacteria and weight loss.
- must be refridgerated.
- vacuum packed meats lose more weight during cooking than dry aged meats
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what is dry aging
- dry aged meats are not packaged or wrapped during aging, and are exposed to air on all sides under controlled conditions.
- may lose 20% of weight due to drying
- more expensive process - space, time, trim losses
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what is IMPS?
Institution Meat Purchase Specifications
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what is a carcass?
- the whole animal, minus entrails, head, feet, and hide
- pork comes with feet and hide
- requires skill and labor to break down
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how is beef split?
through the backbone into sides. Sides are cut between the 12th and 13th rib to create the forequarter and the hindquarter.
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how is veal split?
veal is divided in half between the 11th and 12th ribs to create the foresaddle and the hindsaddle.
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how is lamb split?
lamb is cut between the 12th and 13th rib or after the 13th rib to create the foresaddle and the hindsaddle
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how is pork split?
pork is cut directly into primal cuts
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what is a primal cut?
primal cuts are the primary divisions of quarters, foresaddles, hindsaddles, and carcasses
- they are small enough to be manageable in many food service kitchens
- they are still large enough to allow for a variety of cuts for different uses or needs
- are easier to utlized completely than quarters or halves
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what is fabrication?
fabrication is the dividing of primal cuts into smaller cuts and trimming
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what are the IMPS/NAMP meat categories?
- 100 fresh beef
- 200 fresh lamb and mutton
- 300 fresh veal and calf
- 400 fresh pork
- 500 cured, cured and smoked, and cooked pork products
- 600 cured, dried, and smoked beef products
- 700 variety meats and edible by-products
- 800 sausage products
- 11 fresh goat
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what are the beef primal cuts?
- chuck
- rib
- loin (short loin and sirloin)
- round
- shank
- brisket
- short plate
- flank
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what are the veal primal cuts?
- shoulder
- rib
- loin
- sirloin
- leg (round)
- shank
- breast
- flank
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what are the lamb primal cuts?
- neck
- shoulder
- rib
- loin
- sirloin
- leg
- foreshank
- hindshank
- breast
- flank
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what are the pork primal cuts?
- jowl
- boston butt
- loin
- clear plate / fat back
- ham
- foot
- spareribs
- picnic shoulder
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why should you know bone structure?
- 1. to help identify meat cuts
- 2. for boning and cutting meats
- 3. for carving meats
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what are the major cuts in a beef chuck?
- shoulder clod
- triangle
- boneless inside chuck
- chuck tender
- chuck short ribs
- cubed steaks
- stew meat
- ground chuck
use moist heat
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what are the major cuts in a beef brisket?
- boneless brisket and corned beef brisket
- ground beef
use moist heat
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what are the major cuts in a beef shank?
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what are the major cuts in a beef rib?
- rib roasts (prime rib)
- rib steaks
- short ribs
use moist heat
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what are the major cuts in a beef full loin?
full tenderloin
use dry heat
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what are the major cuts in a beef short loin?
- club steaks
- T-bone steaks
- porterhouse steaks
- strip loin
- strip loin steaks
- short tenderloin
use dry heat
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what are the major cuts in a beef sirloin?
- top sirloin butt
- bottom sirloin butt
- butt tenderloin
use dry heat
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what are the major cuts in a beef flank?
use moist heat (except flank steak cooked as London broil)
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what are the major cuts in a beef round?
- knuckle (sirloin tip)
- inside (top) round
- outside (bottom) round
- eye of round (part of outside round)
- rump
- hind shank
can use both moist and dry heat
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What are the major cuts in a lamb shoulder?
- shoulder roasts
- shoulder chops
- stew meat
- ground lamb
can use both moist and dry heat
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what are the major cuts in a lamb breast and shank?
- riblets
- breast
- stew meat
- ground lamb
use moist heat
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what are the major cuts in a lamb hotel rack?
- rib roasts (rack)
- crown roast
- ribs chops
use dry heat
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what are the major cuts in a lamb loin?
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what are the major cuts in a lamb leg?
- leg roast
- leg chops
- sirloin chops
- shank
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what are the major cuts in a veal shoulder?
- shoulder roasts
- shoulder chops
- shoulder clod steaks
- cubed steaks
- stew meat
- ground veal
can use both moist and dry heat
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what are the major cuts in a veal breast?
- boneless breast
- cubed steaks
- ground veal
use moist heat
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what are the major cuts in a veal shank?
shank cross-cuts
use moist heat
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what are the major cuts in a veal hotel rack?
can use both moist and dry heat
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what are the major cuts in a veal loin?
- saddle (loin roast)
- loin chops
can use moist and dry heat
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what are the major cuts in a veal leg?
- leg roast
- scaloppine or cutlets
- shank cross-cut (osso buco)
use moist heat
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what are the major cuts in a pork shoulder picnic?
- fresh and smoked picnic
- hocks
- ground pork
- sausage meat
use moist heat
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what are the major cuts in a pork boston butt?
- butt steaks
- shoulder roasts
- daisy (smoked)
- ground pork
- sausage meat
can use both dry and moist heat
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what are the major cuts in a pork loin?
- loin roast
- loin and rib chops
- boneless loin
- country-style ribs
- canadian-style bacon (smoked)
can use both dry and moist heat
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what are the major cuts in a pork ham?
- fresh ham
- smoked ham
- ham steaks
can use both moist and dry heat
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what are the major cuts in a pork belly?
bacon
can use both moist and dry heat
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what are the major cuts in pork spare ribs?
Spareribs
use moist heat
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what are the major cuts in pork fatback and clear plate?
- fresh and salt fatback
- salt pork
- lard
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what are the major cuts in a pork jowl?
jowl bacon
can use both moist and dry heat
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what are the major cuts in pork feet?
no specific cut
use moist heat
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how to decide which meat cuts to purchase
- 1. meat cutting skill of your staff
- 2. how much work and storage space is available
- 3. can you use all the cuts and trim
- 4. best cost per portion after figuring in labor costs
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what needs to be in your specifications?
- the item name
- IMPS/NAMPS number
- grade
- weight range
- state of refrigeration
- fat limitations
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what is meat irradiation
the process of exposing foods to radiation to kill bacteria, parasites and other potentially harmful organisms
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how does heat affect tenderness?1.
- 1. tenderizes connective tissue if moisture is present and cooking is slow
- 2. toughens protein
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describe low-heat cooking
- 1. high heat toughens and shrinks protien and results in moisture loss. Low heat should be used for moist cooking.
- 2. broiling is quick enough for some meats
- 3. roasts cooked at low temperatures have better yields than those at high heat
- 4. liquid and steam are better conductors of heat: they penetrate faster. if moist cooking, simmer, not boil
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when should you use dry heat methods?
on tender cuts except for long roasting
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how do you cook rib and loin cuts?
they are the most tender cuts
beef and lamb: roast, broil, grill
veal and pork: occasionally braised to preserve juices; can saute or pan-fry veal chops
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how to cook a leg or round
beef - used mostly for braising. Not very tender and very lean. if roasted, roast rare; inside (top) round is preferred.
veal, lamb pork - tender enough to roast.
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how to cook a chuck or shoulder
beef - tougher cut that is usually braised.
veal, lamb, pork - most often braised, but yound enough to be roasted or cut into chops for broiling. do not produce attractive slices
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how to cook shanks, breast, brisket, and flank
- these are the least tender cuts, almost always cooked with moist heat.
- desireable for braising and simmering
beef flank steaks can be broiled if they are cooked rare and cut into thin slices
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how to cook ground meat, cubed steaks, and stew meat
can come from any primal cut. usually made from trimmings.
ground and cubed can be cooked dry or moist because they have been mechanically tenderized
stew meat si cooked with moist heat
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what other factors influence choice of cooking methods?
- 1. fat content
- 2. developing flavor
- 3. preventing excessive shrinkage and nutrient loss
- 4. developing appearance
will often need to compromise
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what are the methods of adding fat to meat
- larding -- injecting solid fat into the meat
- barding - tying a slice o' fat over meats
- basting - pouring liquid fats over the meat
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searing and sealing
don't work.
- searing does not prevent moisture loss
- sealing via boiling may prevent moisture moisture loss, but will not prevent shrinkage
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how is doneness defined for dry heat
when proteins have reached the desired degree of coagulation as indicated by internal temperature
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how is doneness defined for moist heat
when connective tissues have broken down enough for the meat to be palatable. Almost always "well done"
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what are degrees of doneness in dry-heat cooking
- For red meats:
- rare - thin layer of cooked (gray) meat,; red interior
- medium - thicker area of grey, pink interior
- well done" gray throughout
- white meat:
- changes to white or off-white
- veal and pork are generally cooked until well done
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how do you test doneness
- color change cannot be used
- juice color is also not reliable
the most accurate method is temping
- beef (rare, medium, well): 130, 140-145, 160
- lamb 130, 145, 160
- veal --, 145-150, 160
- pork --, --, 165-170
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what is carry-over cooking?
internal temperature continues to rise after the meat is removed from teh heat source.
- small cuts may rise 5 degrees; large roasts may rise as much as 25 degrees
- usual range is 10 to 15 degrees
remove roasts from the oven when internal temperature is 10 to 15 degrees lower than desired final internal temperature.
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resting
meats should rest after cooking to allow proteins to relax and carry-over cooking to process
let roasts stand 15 to 30 minutes before slicing.
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determining doneness by touch
small size of steaks and chops makes thermometers impractical. a skilled cook depends on his/her sense of touch
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determining doneness in moist heat cooking
meat cooked by moist heat is almost always well done
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what factors influence the juiciness of meat
- 1. internal fat more= jucier
- 2. gelatin more=juicier
- 3. protein coagulation less = juicier
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what are variety meats?
- also known as offal
- organs and glands that don't form a part of the dressed carcass of meat
- glandular meats:
- liver
- kidneys
- sweetbreads
- brains
- muscle meats:
- heart
- tongue
- tripe
- oxtails
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culinary info on liver
- calf's liver is prized because it is tender and delicate in flavor
- usually pan-fried, sauteed or broiled
beef liver is darker, stronger in flavor, and tougher. also pan fried, broiled, braised
pork liver is available, generally used in pates and sausages
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culinary info on kidneys
- veal and lamb are most popular
- usually sauteed and broiled
- beef kidneys are tougher and more strongly flavored - often braised
- pork livers are not often used
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what are sweetbreads
- sweetbreads are the thymus glands of calves and young beef animals (teh gland disappears as the animal ages)
- considered a delicasy
- mild in flavor, delicate in texture
- usually braised or breaded and sauteed in butter
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culinary info brains
- delicate in flavor and texture
- calf brains are most usually used
- very perishable
- very fragile
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