Republic of the Philippines

POLYTECHNIC UNIVERSITY OF THE PHILIPPINES

Office of the Vice President for Branches and Campuses
Paranaque City Campus
Col. E. De Leon, Wawa, Brgy. Sto. Nino, Paranaque City

Raven Lazaga 12/17/21

BSHM 1-2

Activities/Assessment

Instructions: Answer the questions below.

1. Many people assume that the leaner a meat is, the better it is. Do you agree? Explain.

- Yes, lean meats are those that have a low-fat content. Skinless chicken and
turkey and red meat with the fat removed, such as pork chops, are examples of
lean meat. Lean meats are meats with low-fat content. Lean meat includes
skinless chicken and turkey and red meat with the fat removed, such as pork
chops. Lean meats are higher in protein and lower in calories than non-lean
meats. Therefore, people that follow a low-calorie and low-fat diet prefer lean
meats.

2. What is connective tissue? Why is it important for the cook to understand connective
tissue?

- Tissue supports, protects, and structures the body's other tissues and organs.
Connective tissue also stores fat, aids in the movement of nutrients and other
substances between tissues and organs, and aids in repairing damaged tissue.
Cells, fibers, and a gel-like material make up connective tissue. Bone, cartilage,
fat, blood, and lymphatic tissue are all examples of connective tissue. The
importance of connective tissue in cooking stems from the fact that collagen
dissolves in hot water—therefore, less sharp cuts with well-developed connective
tissue benefit from cooking with moisture. Elastin fibers, on the other hand, are
not tenderized by damp-heat and hence stay tough. Connective tissue is a
primary contributor to toughness in mature, well-exercised animals. As a result,
the quality of the meat, the location of the cut on the carcass, and the cooking
process all impact tenderness.

3. Flank steak (beef) is high in connective tissue, yet it is often broiled and served in thin
slices as London broil. How is this possible?

- The importance of connective tissue in cooking stems from the fact that collagen
dissolves in hot water—therefore, less sharp cuts with well-developed connective
tissue benefit from cooking with moisture. Elastin fibers, on the other hand, are
not tenderized by damp-heat and hence stay tough. Connective tissue is a
primary contributor to toughness in mature, well-exercised animals. As a result,
the quality of the meat, the location of the cut on the carcass, and the cooking
process all impact tenderness.
 Republic of the Philippines
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
Office of the Vice President for Branches and Campuses
Paranaque City Campus
Col. E. De Leon, Wawa, Brgy. Sto. Nino, Paranaque City

4. You are in charge of a large hospital food service. Why might you choose USDA Select
grade beef for making pot roast and stew?

- Many recipes have been devised to make poor meal choices chew and taste
significantly better. Stew is one of these, allowing a more challenging cut of meat
and some older vegetables preserved in the root cellar to be delicate and
flavorful. However, everything else being equal, regardless of why a recipe was
devised, using the most excellent quality meats and vegetables will always
provide a more extraordinary dish. So premium quality beef is the best steak to
acquire for a stew, and fresh vegetables are the best to use for the best flavors
and textures.

5. Why are portion-controlled meats so widely used in food service, even though their
per-pound cost is higher?

- They necessitate the least labor for the cook -more time-efficient -requiring
high-skilled employees and thus a higher salary.

6. Can you explain why veal loin, a tender cut, is sometimes braised, while veal shoulder, a
less tender cut, is sometimes roasted?

- The softest cut is veal loin, commonly chopped into chops and ideal for dry
cooking methods such as grilling and roasting. Grilling gives flavor to the delicate
veal while also cooking it rapidly before it dries up. In addition, it is sometimes
cooked to make it more tender and easier to chew. In contrast, the veal shoulder
is usually the portion that delivers the most minor priced cuts. It is frequently
diced for stewing. Because this meat is less soft, it is best served using moist
cooking methods. Some chefs, however, roast this section to make the cut more
tasty and juicy as you chew.

7. Which of the following cuts are you more likely to braise? Which might you roast?

Beef chuck Corned beef brisket- braise

Lamb shanks Ground pork- braise
Veal rib Beef strip loin- roast
Beef rib Lamb leg- roast
Pork shoulder- braise
 Republic of the Philippines
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
Office of the Vice President for Branches and Campuses
Paranaque City Campus
Col. E. De Leon, Wawa, Brgy. Sto. Nino, Paranaque City

8. Table 10.3 indicates the internal temperature of rare roast beef as 130°F (54°C).Why,
then, would you remove a roast rib from the oven when the temperature on the meat
thermometer reads 115°F (46°C)?

- Even after the meat has been taken from the oven, the internal temperature
rises. This is the case because the surface of a roasting piece of meat is hotter
than the inside. This heat is then transferred into the core until the temperature is
balanced throughout the roast. Carryover cooking can raise internal temperatures
from 5°F (3°C) for tiny slices to 25°F (14°C) for large roasts like a steamship
round. For average roasts, the typical temperature range is 10° to 15°F (6° to
8°C). The precise temperature difference is determined by the size of the cut and
the oven temperature. Roasts should be removed from the oven when the
internal temperature is 10° to 15°F (6° to 8°C) below the target temperature.
Allow the roast to rest for 15 to 30 minutes before slicing. A beef rib roast cooked
rare, for example, should be taken from the oven when the thermometer reads
115° to 120°F (46° to 49°C). After the roast has rested for 30 minutes, carryover
cooking will raise the temperature to 130°F (54°C).

9. Why are weight-time roasting charts inadequate for determining the doneness of roast
meats?

- Weight time charts are frequently insufficient for determining the doneness of
roast meat because the meat's method varies.

10. Describe the fat content of game meats such as venison, boar, and elk. Explain how the
fat content affects how game meats are handled and cooked.

- The venison and the elk have almost the same fat content. On the other hand,
the wild boar has many fats compared to the two. Fat can influence juiciness by
boosting meat's water-holding capacity, lubricating muscle fibers during cooking,
improving meat softness and the apparent impression of juiciness, or promoting
salivary flow during mastication.

11. How does farm-raised venison differ from wild venison?

- Farm reared venison tastes and felt better than wild venison because it has a
velvety texture and is more delicate. At the same time, wild deer and antelope
meat have a more "complex" flavor than farmed game meat. The distinction is
analogous to a collection of great wines.