NUFS 250 LAB > Meat Lab > Flashcards

Meat Lab Flashcards

(58 cards)

Study These Flashcards
1
Q

What are the most commonly consumed meats in North America?

A

Beef/veal, poultry (chicken/turkey), pork, lamb/mutton; plus fish & seafood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which meats are most tender and why?

A

From younger animals and at least used muscles (less connective tissue/collagen)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What nutrients are meat rich in?

A

Complete protein, iron zinc, vitamin B 12 B vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What determines fat content in ground beef classifications?

A

Regular = up to 30% fat

Lean = ~17% fat

Extra lean = less than or equal to 10% fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Why are most poor cuts tender?

A

Pigs are slaughtered at less than one year so muscles are young and tender

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which port cuts are lean versus high fat?

A

Lean: tenderloin

Higher fat: ribs, ground pork, pork belly, shoulder/butt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Are chickens in Canada free run?

A

Yes, all meat, chickens, and turkey

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Difference between broilers/fryers roasters and stewing hens?

A

Broilers/fryers: young, tender

Roasters: older/larger

Stewing hens: toughest, best for moist heat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

White vs dark meat, fat & iron content?

A

White = lower fat, lower iron

Dark = higher fat, higher iron

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Examples of processed meats

A

Ham, bacon, sausage, salami, bologna, pepperoni

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Why are nitrates added to processed meats?

A

Improve color/flavor/texture and prevent clostridium botulinum (fatal neurotoxin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Why is there a concern with nitrites?

A

Can form nitrosamines, which are carcinogenic compounds so the food industry tries to reduce these and add antioxidants instead

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Why is there a concern with nitrates?

A

They can form nitrosamines which are carcinogenic compounds.

These are tried to be reduced by adding antioxidants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is cultured celery extract?

A

A natural source of a nitrates used in cured meats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Best cooking methods for tender cuts

A

Rapid dry heat: grilling, frying roasting, broiling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Best cooking methods for tough cuts

A

Moist heat, slow low temperature: brazing, stewing, slow, roasting and smoking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Do leaner cook meat cook faster, or slower why?

A

Faster because lean muscle conducts heat better than fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What do marinades do?

A

Add flavour and help tenderize tougher cuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q
A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is cultured celery extract?

A

A natural source of nitrates used in cured meats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Best cooking methods for tender cuts

A

Rapid dry heat: grilling, frying, roasting, broiling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Best cooking methods for tough cuts?

A

Moist heat, slow, low temp: stewing, brazing, slow roasting smoking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Do leaner meats, cook, faster, or slower

A

Faster, lean muscle conducts heat, better than fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are typical cooking losses in regular ground beef?

Study These Flashcards
A

~20% moisture + 5-10% fat giving you a 65 to 75% yield

25
What do marinades do?
Add flavour and help tenderize tougher cuts
26
How long to marinate tender versus tough cuts?
Tender: 30 min- 2 hours Tough: 6-24 hrs
27
What does brining do?
Improves juiciness via salt , diffusion and water retention
28
Food safety rule for used marinades?
Must be boiled for one minute before reusing
29
Typical brine concentration?
3-6% salt
30
General brining time?
One hour per pound (for 6% brine)
31
What are the fonds?
Brown residue left in the pan after browning used to make sauce after deglazing
32
When should high temperature roasting (400 to 500°F) be used?
Only for small, tender cuts like tenderloin
33
What is carryover cooking?
Food continues to cook after being removed from the oven. Remove slightly early.
34
Difference between broiling versus grilling
Broiling: heat from above Grilling: heat from below
35
Why preheat broiler/grills
Better browning and prevent prevents sticking
36
What is braising?
Brown meat and then cook it in 1 inch of liquid covered at low heat
37
Braising is ideal for what?
Tough cuts because the collagen galvanizes into gelatin
38
What’s the danger of boiling instead of simmering?
It toughens the meat
39
Difference between simmering versus stewing
Stewing: fully submerging in liquid and vegetable vegetables added Simmering: similar but may vary in cut size/purpose
40
Why can’t you put frozen meat in a slow cooker?
Stays too long in danger zone 4 to 60°C causing bacterial growth
41
How to make slow cooking safe safer
Preheat liquid and cooker and thaw meat first
42
How long can raw beef pork lamb be stored?
2 to 4 days
43
How long can ground meat or raw sausage be stored?
One to two days
44
How long can fresh pool be stored?
2 to 3 days
45
What causes freezer burn
Exposure to dry air, causing moisture loss and oxidation
46
Why freeze meets early?
It prevents large ice crystal formation which damages cell cells, causing less drip loss when cooked
47
Home freezer temperature for safe meat storage.
-18°C or colder
48
Why is fish generally more tender than land meats?
It has less collagen and shorter muscle fibres
49
Which cooking methods preserve fish tenderness
Baking broiling, steaming pan, searing, and poaching
50
Why does fish cook faster?
Lower connective tissue and higher heat conductivity
51
Signs of fresh fish quality?
Bright eyes firm flesh fresh ocean smell, and tight scales
52
Common spoilage risks in fish
Rapid bacterial growth and lipid oxidation, especially in fatty fish
53
Seafood storage times
Refrigerate one to two days freeze up to 3 to 6 months
54
Which cuts indicate leaness in beef, pork, lamb, and veal
Loin leg and round
55
How to reduce fat when cooking poultry
Use skinless pieces or remove skin after cooking
56
Why refrigerate soups/stews before skimming fat
Because the fat solidifies at the top making it easier to remove
57
How to stretch meat in meals
Add vegetables, beans, dumplings, and grains
58
What are some cost saving strategies?
Use cheaper, cuts and marinate the meat Thread meat on skewers with veggies Mixed with plant proteins Make stews/chili
NUFS 250 LAB
flashcards
Decks in class (9)
# Cards
Brainscape helps you reach your goals faster, through stronger study habits.
© 2026 Bold Learning Solutions. Terms and Conditions