Show us what you know

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Jeopardy
Show us what you know!
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Culinary Jeopardy
Cooking Beef
Cuts
Safety
Potpourri
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1.1 155

• What internal temperature must ground beef be
  cooked to so that it is safe?

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1.2 Bottom, because that is the coldest part of
the fridge and it wont drip onto other food

• Where in the fridge should meat be stored and why?

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1.3 Refrigerator, Microwave, running cold water
or ice bath.

• Three ways you can thaw beef safely

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2.1. Boiling, simmering, steaming, roasting
covered, and pressure cooking.

• What are three moist methods of cooking beef

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2.2 Roasting uncovered, sautéing, pan frying,
deep frying, baking, broiling, and BBQ.

• What are three dry methods for cooking beef?

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2.3 Moist, Dry

• You cook tough cuts with a _____ method and
  tender cuts with a ______ method.

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3.1 Top round steak, round tip steak, round tip
roast, bottom round roast, eye round roast, eye
round steak.

• What are two retail cuts that come from the round?

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3.2 Rib Roast, Rib Steak, Rib eye Roast, Rib eye
steak, Back Ribs.

• What are two retail cuts that come from the rib?

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3.3 Shank Cross Cut, Brisket, Brisket flat cut

• What are two retail cuts that come from the Shank
  or Brisket

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4.1 Bright red color, no smell, even cut, moist.

• What are 4 signs of freshness?

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4.2 Next Class

• When is your beef test?

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4.3 Let it rest

• What do you do to beef to keep it from losing its
  juices after cooking?