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7 Cards in this Set
- Front
- Back
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Furthur Processing:
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Mechanical, chemical, or enzymatic treatment that alters the original form of the product
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The 3 “Cs” for Meat Safety:
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Keep it Clean, Keep it Cold(life begins at 40), Cook it thoroughly
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What are the "tough" cuts?
How are they usually cooked? |
The shoulder region; Roasts, ground meats
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What are the "semi-tough" cuts?
How are they cooked? |
The rear leg region;
•with moist heat •SLOW |
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What are the tender cuts?
How are they cooked? |
The middle meats;
•with dry heat •quickly Broiling •grilling |
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What are the reasons for further processing?
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•utilization
•↑ palatability •> convenience •> variety •> portion control •composition control •preservation - ↑ storage life ->original reason |
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HACCP: Hazard Analysis of Critical Control Points
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Systematic approach to the identification, evaluation, and control of food safety hazards.
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