Meat

Cooking larger cuts of beef uncovered in an oven without the addition of moisture

• Frying

• Roasting

• Braising

• Pan Frying

A dry-heat cooking method in which foods are cooked by heat radiating from an overhead source that cooks only 1 side at a time.

• Pan Frying

• Pan Broiling

• Stir fry

• Broiling

Meat is covered in water or stock. A lid is placed on top of the cooking pan and meat is simmered until tender.

• Braising

• Broiling

• Panbroiling

• Cooking in liquid

Cooks in an uncovered skillet in its own natural fat

• Pan Frying

• Deep Frying

• Pan Broiling

• Simmering

Small visible flecks of fat throughout the meat..

• Bone Caps

• Marbling

• Fat Caps

• Hamburger

A cooking method in which the preparer first sears the food item in hot oil and then partially covers it in enough liquid to come halfway up the food item. Then, they cover the pot or pan tightly and finish cooking the food slowly in the oven or on the stovetop until it is tender.

• Braising

• Grilling

• Broiling

• Baking

Recommended temperature to cook ground beef

• 245 degrees

• 145 degrees

• 165 degrees

• 160 degrees

Three grades of meat are: Prime, Choice & (a)  

Muscle tissue is composed of water, fat & (a)  

Kosher meat follows what laws?

(a)