| Term | Definition |
|---|
| Meat Composition | 72% Water; 20% Protein; 7% Fat; 1% Minerals |
| Elastin | Silver Skin - Not Broken Down by Heat |
| Collagen | Breaks down into Gelatin with heat and moisture |
| Connective Tissue develops in... | Frequently used muscles |
| Tough Cuts | Moist Heat |
| Tender Cuts | Dry Heat |
| Forequarter | Chuck, Shoulder, ... Moist Heat |
| Midquarter | Rib, Loin, ... Dry Heat |
| Hindquarter | Round, Leg, Ham, ... mixed |
| Marbling | Intramuscular fat that helps keep tender meats moist |
| Poaching | 160-185 F To Gently cook in a flavoring liquid (Eggs, Fish, Young Poultry) |
| Court Boullion | Acid + Water + Aromatics |
| Simmering | 185-205 F Used for tough cuts of meat |
| Hard Simmer | 205 to 211 F |
| Cuission | Luquid that remains after Braising or Poaching |
| Why keep simmering below 200F | To keep proteins from toughening and drying out |
| Boiling / Blanching | 212 F Used for parcooking, removing impurities and bitterness |
| Steaming | Higher than 212 - Used mainly for shellfish, rice and potatoes, and veggies (except green) |
| Determining Doneness | Fork Tender |
| Shallow Poaching Fish | Butter pan and add aromats, add fish, add liquid, bring to a simmer, cover w/ parchment and finish in oven, remove fish and reduce liquid, create sauce |
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