HTM 2700 Lecture Notes - Lecture 15: Myocyte, Grilling, Braising

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Val Allen

Document Summary

Meat laboratory report: explain why dry heat cooking methods could be used for the baked chicken (product ii, Explain how excess moisture loss and toughness were prevented in this product even though a high temperature was used. Chicken has little connective tissue and short, small diameter muscle fibres. We use dry heat cooking methods for tender meat which has less connective tissue. Over-cooking causes over-coagulation of muscles fibres proteins actin and myosin, also over- coagulation allow proteins shrink and squeeze out h2o. Toughness and dryness occur when we over-cook the meat. 8: name two (2) retail cuts that can be cooked by each of the following methods: 6: name and describe the reaction that occurred when the stewing beef in the beef stew recipe (product iii, meat 2 lab) was browned in step #2. 4: a) explain why the veal blade steak used in the scallopine of veal recipe (product v,