Meat Cookery

Meat that has not undergone any freezing or processing treatment.

• Chilled meat

• Cured meat

• Canned meat

• Fresh Meat

Nutrient found in meat that is essential in repairing worn out tissues .

• Iron

• Vitamin E

• Protein

• Magnesium

Nutrient that is essential in promoting good appetite.

• Vitamin E

• Zinc

• Magnesium

• Vitamin B Complex

____________ is a dry method of cookery where food is placed under or above a radiant heat source

• Baking
• Boiling
• Steaming
• Grilling

1. A kind of kitchen knife that is used to section raw meat, poultry, and fish. It can be used as a

cleaver to separate small joints or to cut bones.

• boning knife

• roast beef slicer

• butcher knife

• spatula

Slow simmering and long cooking method where the food is simmered in a liquid.

• Frying
• Saute
• Stewing
• Boiling

Which is NOT a description of marbling?

• Whitish streaks of inter- and intramuscular fat

• Adds tenderness and flavor to meat

• Small glass balls you flick with your thumb

• Principal factor in determining meat quality

What is the purpose of resting meat?

• Gives it a break cause it's tired from cooking in the oven

• Gives you time to make gravy

• So the juices dry up

• So the juices will be retained in the meat

____________ is cooking by immersing the food in a pan of liquid (stock or water). Its temperature is 100°C (212°F).

• Boiling

• Stewing

• Poaching

Covering food with a layer of egg and breadcrumbs to protest it while cooking is called to. . .

• Cardigan

• Jumper

• Coat

• Jacket