MAY 1 CLASS:
TASK ONE: FINISH ANY OUTSTANDING BLOG POSTS - SEE APRIL SCHEDULE TASK TWO: COMPLETE THE END OF UNIT REFLECTION END OF UNIT REFLECTION FOR EACH UNIT: Make sure when you answer the questions your responses clearly indicate the question being answered.
TASK THREE: CREATE A BASIC MEAT COOKERY PAGE NEW POST - TEACH ME ABOUT MEAT TENDERNESS 1. GIVE ME A MINIMUM OF 12 GOOD POINTS OF INFORMATION 2. DISCUSS FACTORS THAT AFFECT MEAT TENDERNESS AND WHAT YOU CAN DO TO MAKE MEAT MORE TENDER 3. GIVE AT LEAST 3 PICTURES OR DIAGRAMS TO GO WITH YOUR INFO 4. GIVE ME TWO PRACTICAL APPLICATIONS OF MAKING MEAT MORE TENDER OR KEEPING IT TENDER MON MAY 5
WED MAY 7
FRI MAY 9
TUE MAY 13
THU MAY 15
MONDAY MAY 19 - VICTORIA DAY NO SCHOOL Tue May 20
Thu May 22
Mon May 26
Wed May 28
END OF UNIT REFLECTION FOR EACH UNIT: Make sure when you answer the questions your responses clearly indicate the question being answered.
Fri May 30
Today we are going to look at different ways of tenderizing meat:
Take photos/blog about what we do today and next class. The experiment (manipulated variable): 1. Control - grill - kitchen # 2. Scored - grill - kitchen # 3. Pounded - grill - kitchen # 4. Diced or minced - sauté - kitchen # 5. Cut ACROSS the grain - sauté - kitchen # 6. Cut WITH the grain - sauté - kitchen # 7. Diced Fresh Pineapple - grill - kitchen # 8. Canned Pineapple - grill - kitchen # 9. Diced Fresh Papaya - grill - kitchen # 10. Diced Fresh Kiwi - grill - kitchen # 11. Lemon Juice - grill - kitchen # 12. White Wine Vinegar - grill - kitchen # 13. White Wine (dealcoholized) - grill - kitchen # 14. Beer (dealcoholized) - grill - kitchen # 15. Pop (Pepsi or Coke) - grill - kitchen # 16. Buttermilk - grill - kitchen # 17. Salt - grill - kitchen # 18. Clubhouse (bromelain) - grill - kitchen # 19. Emporia (papain) - grill - kitchen # 20. Diced fresh tomatoes - grill 21. Apple cider - grill 22. Cream of tartar - tartaric acid - grill 23. Water control - grill Asian Marinade - sorry but I never measure this one!
Score or pound the flank steak and marinade in the fridge overnight. Next class we will cook the samples and evaluate them for tenderness (NOT for flavour). After this we will be looking at creating our own marinades for flavour, cooking with slow cookers and quick cooking with pressure cookers. You will also be making homemade burgers and buttermilk fried chicken as labs in this unit. Rate the tenderness of the meat treatments using the follow scale as a guide: 1 very tough 2 tough 3 somewhat tough 4 somewhat tender 5 very tender Other descriptors you MAY wish to use include: dry, mushy, unpalatable. For example, overpowering flavours, too salty, too lemony etc... Questions to answer:
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AuthorMr. Lerouge Archives
November 2014
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