1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____...
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![Page 1: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/1.jpg)
1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)
![Page 2: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/2.jpg)
1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)
A: Two
![Page 3: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/3.jpg)
2. Q: What causes the change in flavor when cooked meat is reheated? (VII-286)
![Page 4: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/4.jpg)
2. Q: What causes the change in flavor when cooked meat is reheated? (VII-286)
A: Surface Oxidation
![Page 5: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/5.jpg)
3. Q: What are two ways to avoid flavor changes caused by surface oxidation? (VII-286)
![Page 6: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/6.jpg)
3. Q: What are two ways to avoid flavor changes caused by surface oxidation? (VII-286)
A: 1. Cover the meat with a sauce of gravy as it cools or reheating it in a bar-b-que sauce or flavorful gravy.
2. Reheat in a microwave oven, thereby shortening heating time.
![Page 7: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/7.jpg)
4. Q: Should meat be allowed to reach room temperature before it is cooked? (VII-287)
![Page 8: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/8.jpg)
5. Q: Should meat be allowed to reach room temperature before it is cooked? (VII-287)
A: No. Most timetables are based on meat at refrigerator temperatures, thus cooking times are more predictable.
![Page 9: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/9.jpg)
6. Q: What are the two clues to the tenderness of a meat cut that can be used as a guide to cooking method? (VII-288)
![Page 10: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/10.jpg)
6. Q: What are the two clues to the tenderness of a meat cut that can be used as a guide to cooking method? (VII-288)
A: 1. Bone 2. label
![Page 11: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/11.jpg)
7. Q: Tender meat cuts should be cooked by which dry heat methods? (5) (VII-288)
![Page 12: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/12.jpg)
7. Q: Tender meat cuts should be cooked by which dry heat methods? (5) (VII-288)
A: roasting, broiling, grilling, panbroiling and panfrying
![Page 13: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/13.jpg)
8. Q: Less tender meat cuts should be cooked by which moist heat methods? (2) (VII-288)
![Page 14: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/14.jpg)
8.Q: Less tender meat cuts should be cooked by which moist heat methods? (2) (VII-288)
A: Braising (pot roasting), cooking in liquid.
(VII-287)
![Page 15: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/15.jpg)
9. Q: Some Less tender meat cuts can be cooked by dry heat methods if they are ____________ before cooking. (VII-288)
![Page 16: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/16.jpg)
9. Q: Some Less tender meat cuts can be cooked by dry heat methods if they are ____________ before cooking. (VII-288)
A: marinated
![Page 17: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/17.jpg)
10. Q: At what temperatures should meat be cooked? (VII-289)
![Page 18: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/18.jpg)
10. Q: At what temperatures should meat be cooked? (VII-289)
A: Low to moderate temperatures.
![Page 19: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/19.jpg)
11. Q: What is the best temperature for oven roasting and simmering using moist cookery?(VII-289)
![Page 20: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/20.jpg)
11. Q: What is the best temperature for oven roasting and simmering using moist cookery?(VII-289)
A: 325 F
![Page 21: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/21.jpg)
12. Q: What are the results of overcooking?(3)(VII-290)
![Page 22: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/22.jpg)
12. Q: What are the results of overcooking? (3) (VII-290)
A: 1. Greater shrinkage2. Decreased tenderness juiciness3. Less meat and therefore higher cost per serving.
![Page 23: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/23.jpg)
13. Q: How much water is added to be considered “cooking in liquid” as opposed to braising? (VII-291)
![Page 24: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/24.jpg)
13. Q: How much water is added to be considered “cooking in liquid” as opposed to braising? (VII-291)
A: When enough liquid is added to cover the meat.
![Page 25: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/25.jpg)
14. Q: Whether braising or cooking in liquid, the meat is cooked until it is... (VII-291)
![Page 26: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/26.jpg)
14. Q: Whether braising or cooking in liquid, the meat is cooked until it is… (VII-291)
A: Fork Tender
![Page 27: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/27.jpg)
15. Q: Recipes often direct “cover meat with water and cook.” Should it be hot or cold water or does it matter? (VII-292)
![Page 28: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/28.jpg)
15. Q: Recipes often direct “cover meat with water and cook.” Should it be hot or cold water or does it matter? (VII-290)
A: The liquid may be hot or cold. It is more important that the meat be completely covered to assure uniform cooking.
![Page 29: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/29.jpg)
16. Q: Should meat be browned before braising or cooking in liquid? (VII-293)
![Page 30: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/30.jpg)
16. Q: Should meat be browned before braising or cooking in liquid? (VII-293)
A: Although browing is not necessary, it is sometime desireable since browning develops color and flavor
![Page 31: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/31.jpg)
17. Q: Why is the pan covered when meat is braised or cooked in liquid? (VII-294)
![Page 32: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/32.jpg)
17. Q: Why is the pan covered when meat is braised or cooked in liquid? (VII-294)
A: A tight fitting cover holds in the steam needed for softening connective tissue and making the meat tender.
![Page 33: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/33.jpg)
18. Q: Should meat be braised or cooked in liquid in the oven or on the surface unit of a range? (VII-295)
![Page 34: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/34.jpg)
18. Q: Should meat be braised or cooked in liquid in the oven or on the surface unit of a range? (VII-295)
A: Meat can be braised or cooked in liquid in a tightly covered pan either in the oven or on a surface unit.
![Page 35: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/35.jpg)
19. Q: When braising or cooking in liquid with a slower cooker, which time should be used? (VII-295)
![Page 36: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/36.jpg)
19. Q: When braising or cooking in liquid with a slower cooker, which time should be used? (VII-295)
A: The shortest time recommended by the equipment manufacturer.
![Page 37: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/37.jpg)
20. Q: Should a meat thermometer be used if meats are cooked in foil or plastic bags? (VII-296)
![Page 38: 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)](https://reader036.fdocuments.in/reader036/viewer/2022062516/56649e055503460f94af203b/html5/thumbnails/38.jpg)
20. Q: Should a meat thermometer be used if meats are cooked in foil or plastic bags? (VII-296)
A: No. Foil and bag cookery are moist heat methods and therefore meats are cooked until fork tender, rather than to a specific internal temperature.