Activity 1. Think and Write!
Objective: Identify the effects of heat to meat.
Materials: Ball pen and paper Directions. Enumerate the effects of heat to meat by filling the blanks with the missing phrases.
1. It tenderizes connective tissue
2. It coagulates protein. and dry if cooked at excessively high heats for too long.
3. High heat and results in excessive moisture lost.
4 less and loss less moisture.
5. Moist heat penetrates meat quickly. To avoid over cooking,
Objective: Identify the effects of heat to meat.
Materials: Ball pen and paper Directions. Enumerate the effects of heat to meat by filling the blanks with the missing phrases.
1. It tenderizes connective tissue
2. It coagulates protein. and dry if cooked at excessively high heats for too long.
3. High heat and results in excessive moisture lost.
4 less and loss less moisture.
5. Moist heat penetrates meat quickly. To avoid over cooking,
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Answer:
it tenderizes connective tissue if moisture is present and cooking is slow
2 It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at excessively high heats for too long
3 - High heat toughens and shrinks protein and results in excessive moisture lost
4 - roasts cooked at low temperature shrink less and loss less moisture
5 - Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled.
NOTE:
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2. Even meats low in connective tissue can be tough.
3. Toughens and shrinks protein
4. Less and loss less moisture
5. Meat should be simmered, never boiled.