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37 Cards in this Set
- Front
- Back
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Red meat from cattle raised for food
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Beef
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What are the 3 grades of beef?
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Prime, choice, and select
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What are the most tender cuts?
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Rib, short loin, and sirloin
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What are the less tender cuts?
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chuck and round
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The fat between the meat is called ________
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marbling
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What are the 2 types of connective tissue?
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Collagen and elastin
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Which connective tissue melts and has flavor?
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Collagen
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Which connective tissue doesn't melt and should be removed?
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Elastin (silver skin)
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What is the temperature for cooking rare beef?
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125-130 F
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What is the temperature for cooking medium-rare beef?
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135 F
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What is the temperature for medium beef?
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145 F
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What is the temperature for medium-well beef?
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150 F
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What is the temperature for well done beef?
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155 F
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What are the primals of beef?
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chuck, rib, loin, round, brisket, plate and flank
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The dry-heat cooking methods (roasting, broiling, panbrloiling, frying, stir-frying, or panfrying) are for ___________
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tender cuts like rib, short loin and sirloin
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What are the tender cuts of beef?
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rib, short loin and sirloin
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The moist-heat cooking methods (stewing, simmering in liquid, or braising) are for ___________
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less tender cuts like chuck, brisket and round
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What are the less tender cuts of beef?
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chuck, brisket and round
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Liquid in which food is allowed to stand in order to flavor or tenderize it and usually contains an acid
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marinade
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Spice and/or herb mixture that is applied to the surface of food before cooking
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Rub
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What is the meaning of PSMO?
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Peeled skin, muscle on
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What are the offals meats?
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Liver, tripe, kidney, tongue, oxtail, intestines, heart, and blood
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What are the subprimals of chuck?
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square-cut chuck
shoulder clod chuck eye roast blade roast short ribs |
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What are the subprimals of rib?
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Rib roast small end
rib roast large end rib steak rib eye steak rib eye roast back ribs |
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What are the subprimals of short loin?
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T-bone steak
boneless top loin steak tenderloin roast and steak porterhouse steak |
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What are the subprimals of sirloin?
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sirloin steak flat bone
sirloin steak round bone top sirloin steak |
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What are the subprimals of brisket?
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Brisket whole
brisket flat half shank cross cut corned brisket |
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What are the subprimals of flank and plate?
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flank steak
flank steak rolls skirt steak |
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What are the subprimals of round?
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round steak
top round steak top round roast bottom round roast eye round roast tip roast cap off |
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To brown the surface in fat before finishing by another method is called ______
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searing
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Cuts from the chuck should be cooking by what method?
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Braising
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Marination and aging contributes to _______
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flavor and tenderness (moisture)
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What are the steps for grilling?
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Hot the grill, lubricate the grill, presentation side down first, 180 F, stablish grill marks
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Cooking large pieces and liquid covers half way up the meat is called _______
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braising
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Cooking small pieces and the meat is covered with liquid is called _____________
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Stewing
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What is the process for pan graving?
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Start with some fond (food drippings), deglaze with wine, add aromatics, flour, and stock
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What is the strip of fat and meat in beef?
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Chain
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