Chp 11: Cooking Meats And Game Nvccfp1

Front 1

What is braising?

Back 1

A combination of dry and moist heat, in which you first sear and then simmer the meat in liquid until tender.

Front 2

What is stewing?

Back 2

Cooking small pieces of meat by simmering or braising.

Front 3

What is the major difference between suateing and pan-frying?

Back 3

The tempurature you cook at: sauteing is at high heat with low fat and small pieces of meat while pan-frying is with larger pieces of meat cooked with moderate heat and moderate fat.

Front 4

What two factors must be considered when cooking meat?

Back 4

1)thickness of the cut of meat 2)the desired doneness

Front 5

Which will give the meat more flavor, juiciness, and tenderness: cooking at a low or high tempurature?

Back 5

At a low tempurature.

Front 6

What are two alternatives to seasoning a roast just before cooking?

Back 6

1)Marinade or add seasoning in advance to allow the flavor to penetrate the meat 2)Serve the meat with a sause, gravy or jus to add flavor

Front 7

What is the deffinition of roasting/baking?

Back 7

To cook by surounding with hot dry air (usually in an oven)

Front 8

What is deglazing?

Back 8

Swirling liquid in a pan to desolve cooked particles of food remaining on the bottom.

Front 9

What is the difference between srit-frying and sauteing?

Back 9

In sauteing the food is tossed by flipping the pan, while in stir-frying the food is stirred with a utensil

Front 10

Give three examples of sauses that would accompany grilled meats.

Back 10

1)butter sauses: bearnaise 2)brown sauses: bercy, mushroom, bordelaise 3) tomato sauses: salsas and relishes