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  • Meat Handout - Use Understanding Food To Locate Your Answers

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    kyw123
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    A friend won a side of beef and pork in a local contest but does not typically cook much. The document provides information to help the friend: 1) Natural factors like an animal's diet and exercise affect meat tenderness. Enzymes in meat break down muscle fibers over time. 2) Artificial tenderizing methods include pounding, marinating in acid or using a tenderizer. 3) It recommends dry cooking methods like grilling or broiling for rib eye and loin chops, and moist methods like braising or roasting for brisket, pot roast, and picnic roast.

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    Food Sciences

    Original Title

    2010 10 Meat Handout

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    A friend won a side of beef and pork in a local contest but does not typically cook much. The document provides information to help the friend: 1) Natural factors like an animal's diet and exercise affect meat tenderness. Enzymes in meat break down muscle fibers over time. 2) Artificial tenderizing methods include pounding, marinating in acid or using a tenderizer. 3) It recommends dry cooking methods like grilling or broiling for rib eye and loin chops, and moist methods like braising or roasting for brisket, pot roast, and picnic roast.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    14 views2 pages

    Meat Handout - Use Understanding Food To Locate Your Answers

    Uploaded by

    kyw123
    A friend won a side of beef and pork in a local contest but does not typically cook much. The document provides information to help the friend: 1) Natural factors like an animal's diet and exercise affect meat tenderness. Enzymes in meat break down muscle fibers over time. 2) Artificial tenderizing methods include pounding, marinating in acid or using a tenderizer. 3) It recommends dry cooking methods like grilling or broiling for rib eye and loin chops, and moist methods like braising or roasting for brisket, pot roast, and picnic roast.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Meat Handout Use Understanding Food to locate your answers

    Name: _______________________________________________________________________________
    Directions: Read the scenario below and answer the questions that follow.
    Scenario: A friend of yours was just notifed that he won a local contest. Even
    though he didnt win the new cherry red 4X4 SUV that was featured as frst
    prize, he did receive a whole side of beef and pork. He doesnt typically cook
    very much and needs your help.
    a. Explain to him what natural factors afect the tenderness of meat.
    b. Explain what artifcial means he can use to tenderize the meat hes won.
    c.For each of the following cuts, suggest whether he should use a dry or moist
    preparation method and give an example of the preferred cooking method.
    Cut of Meat Cooking Method Example of Specifc Cooking
    Method
    Rib eye steak (beef) Dry vs. moist
    (circle one)
    Brisket, whole (beef) Dry vs. moist
    (circle one)
    Pot roast (beef) Dry vs. moist
    (circle one)
    Center cut loin chop
    (pork)
    Dry vs. moist
    (circle one)
    Picnic shoulder roast
    (pork)
    Dry vs. moist
    (circle one)

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