| Term | Definition |
|---|
| Elastin | (Silver Skin) not broken down by heat and should be removed |
| Collagen | Breaks down to gelatin when heat and moisture is applied |
| Connective Tissue | develops in frequently used muscles. |
| Tough cuts of meat need | Moist Heat |
| Tender cuts of meat need | dry heat |
| Marbling | whitish streaks of inter-muscular and intra-muscular fat. Primary factor in grading meats. melts to keep tender cuts moist |
| Poaching | Moist heat method- 160-185 gently cooking in flavored liquid. |
| Shallow Poaching | small pieces of meat, fish or poultry. Usually used to make a sauce |
| Deep Poaching | For large pieces, using enough liquid to cover. Usually used court bouillon |
| Simmering | 185-205 Used for tough cuts of meat-Maintaining a simmer, (below boiling) is important because proteins begin to toughen and dry out above 200. |
| Boiling/Blanching | 212-Par-Cooking veggies, removing impurities from meats and bones, removing bitterness from veggies |
| Steaming | above 212, Best for shellfish, starches, other than green veggies |
| Pressure steaming | above 212 any gas under pressure rises in temperature and holds more heat energy. |
| Fork Tender | To test doneness of simmered meats, insert a meat fork. If fork comes out easily, the meat is done |
| Techniques of simmering | Start with cold water to cover, bring liquid to boil immediately and then lower to simmer |
| Procedure for Shallow Poaching Fish | Butter a sauteuse and add aromats, add Fish to the pan, Add cooking liquid, Bring to a simmer on top of the stove, cover with buttered parchment, remove fish from pan, reduce liquid, add ingredients to create a sauce. |
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