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Chapter 36 Cooking Meats Terminology
To supplement Chapter 36 in Foods for Today.
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cooking frozen meat,  | thaw, frozen meat, or cook 50 percent longer than recommended cooking time |
marinating,  | made from acid ingredients, cooking oil, and seasonings, pour over the meat, cover and refrigerate for NO MORE than 24 hours |
broiling,  | for tender cuts 1/2 inch thick, place the meat 2-5 inches from heat, cook until top is brown, turn to the other side to complete cooking |
grilling,  | use tender cuts of kababs, brush with oil to keep from drying out, place meat on grate, turn regularly, baste with bbq sauce the last few minutes |
roasting,  | place meat fat side up so it will baste itself, roast at 325 without water or preheating, use thermometer to test for doneness, remove when the temp is 5 degrees lower than desired temp |
frying,  | use thin pieces of meat, cook uncovered over medium heat, turning occassionally |
pan-broiling,  | fast way to cook tender cuts of meat 1 inch thick or less, preheat heavy skillet, do not cover, turn occassionally, pour off fat as it accumulates |
braising,  | used with large, less tender cuts, pat meat dry so that it will brown easily, after browning drain the fat, add enough liquid to cover the bottom of the pan add seasonings and cover |
slow cooking,  | ideal for less tender cuts of meat, combine meat and seasonings in a crock pot in the morning and it will be ready by dinnertime |
microwaving,  | follow the recipe EXACTLY, during standing time cover with foil, check meat in several spots with a thermometer |
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Jones - Hotz |
Lenape High School |
| Medford, NJ |
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