Which of the Following Is Not a Dry-heat Cooking Method
Dry heat was the first method of sterilization and is a longer process than moist heat sterilization. Methods should be selected based on initial tenderness of the cut desired quality characteristics of the resulting product available cooking facilities and equipment and the amount of time available.
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With longer exposure to lethal temperatures the number of killed microorganisms increases.
. The destruction of microorganisms through the use of dry heat is a gradual phenomenon. Methods of cooking meat include dry heat roasting broiling pan-broiling pan- frying stir-frying and outdoor grilling or moist heat braising and cooking in liquid. Unfortunately names for various cuts can vary regionally in stores causing confusion over the choice of cooking method.
Forced ventilation of hot air can be used to increase the rate at which heat is transferred to an. Only 2 of the beef. Beef Steaks Different Names.
For example a boneless top loin steak is variously called. Loin and rib can be cooked by dry heat methods such as broiling or grilling. Generally chuck and round are less tender and require moist heat such as braising.
There are 5 Grades of Beef. Very informative and quick loading. Prime Grade - is produced from young well-fed beef cattle.
To learn how to cook the various cuts of beef on the hind quarter check out the beef cooking times.
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