11.2 Concept Review Dry Heat Methods of Meat Cookery for Tender and Tenderized Meat
- List 5 Dry Heat Methods
- What are the minimum internal temperatures for safe consumption of the following
Minimum Internal Temperature Temperature Whole muscle cuts of beef, veal, lamb, pork Ground meat (beef, veal, lamb, pork)
- How does increased degree of doneness alter flavor, juiciness, tenderness of the meat?
- How does flouring or battering affect the sensory properties of tender meat?
- What mechanical methods of tenderizing were effective?
- Do all muscles in a retail cut of meat have the same tenderness?
