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Study
Beef Cooking Methods
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Allow meat to ____________ before carving. This allows juices to redistribute throughout the meat.
rest
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Cooking meat in a skillet without adding fat.
pan broil
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Process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water.
sous vide cooking
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The infestation of a parasite that can cause muscular pain, stomach upset, fever, weakness, and swelling.
Trichinosis
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Meat is browned on surface with an even thicker outer layer of gray and pink center.
medium well
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Continuously stirring meat in a small amount of fat at a medium/high temperature.
stir-fry
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Cooking meat over direct heat, similar to broiling.
grill
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Cooking meat above or below a direct heat source.
broil
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Meat is browned on surface and gray on the inside.
well done
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Meat is browned on surface with a thick outer layer of gray and a red to slightly pink center.
medium rare
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Cooking large cuts of meat uncovered in an oven without moisture.
roasting
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Browning meat, then cooking in a tightly covered pan with little or no moisture.
braising
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Meat is browned on the surface with a red center.
rare
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