Definitions for Cooking. 10 pnts best answer?
Question by dingo554: Definitions for Cooking. 10 pnts best answer?
Define:
1. Marbling
2. “Canada Approved”
3. Monosodiam Glutamate
4. Papain
5. Broiler Chicken
6. Fowl
7. Conformation
8. Squab
9. Giblets
10. Salmonella
11. E. Coli
12. Kwashiorkor
Give your answer to this question below!
9 Responses to Definitions for Cooking. 10 pnts best answer?
Leave a Reply
well i know marbling means like the fat in a steak
the leaner the steak the less fat
but u need some fast for the steak to taste good
and since the steak is brown and the fat is whiteish it looks like marble because the colors mix
Roxy
January 8, 2014 at 1:07 am
wow u ask too much squab is a pigeon and that is all ill answer for the 10 points
Nora
January 8, 2014 at 1:43 am
Is this homework… most of these are very common terms…
niknik
January 8, 2014 at 1:51 am
Marbling refers to the fat “marbled” into meat. This makes meat tender, juicy, and flavorful. The opposite is when you have a dry piece of meat with a fatty slab of gristle stuck on the side =(
I don’t know what “canada approved” means.
Monosodium Glutamate is better known as MSG. It’s the chemical name for umami =)
papain is an enzyme found in papayas and pineapples, used as a meat tenderizer.
chickens are referred to as “broilers”, “roasters” or “fryers” based on their size and age. Broilers are the medium ones, bigger than fryers, but smaller than roasters.
fowl means poultry – chicken, duck, turkey, etc.
I don’t know what conformation means in a cooking context.
squab is pigeon.
giblets are a bird’s organs – the heart, liver, and gizzard. They’re usually used in gravy.
salmonella and e. coli are bacteria that can lead to food poisoning due to improper handling. You can reduce the risk of food poisoning by cooking everything properly (to a high enough temperature to kill the bacteria) and using proper contamination-avoidance techniques (i.e. don’t re-use cutting boards/utensils used on raw foods, wash hands frequently in warm soapy water, etc.).
Salmonella was in the news this week since some tomatoes have been found carrying the bacteria and making people sick.
Angellerina
January 8, 2014 at 2:26 am
1-the fat in meat, 2-?,3MSG is a preservative,4?,5 isnt that a chicken that is really good broiled,6-chicken,7-isnt that what a young Jewish person gets,8-a small bird,9-innerd in birds-liver, gizzard,10-what you could get from undercooked food,11-what in tomatoes right now, disease,12-?
jeri_saul
January 8, 2014 at 2:39 am
1.Marbling: The fat you see in cuts of meat that resembles rock marbling. USDA Prime meats contain more marbling than lower grades and is very desirable for flavor.
2.Canada Approved: Most pork with this labeling is considered to be of the highest quality and free from microorganisms like Trichinosis.
3.Monosodium Glutimate: “MSG” a white powder that actualy enhances the flavor of a dish with out salt. Many people have reactions to it like headaches, thats why chinese restaurants say “no msg” on their menus.
4.Papain: an enzyme found in Papaya. I don’t know its culinary value.
5.Broiler chicken: A smaller chicken than a “Fryer chicken”. Named so because it’s delicate flavor is better for broiling.
6.Fowl: An older female chicken. The meat is much tougher than younger varities.
7. Conformation: the bone structure on an animal.
8. Squab: Very young pigeon. An awesome bird if done correctly.
9. Giblets: The heart, liver, and gizzard of poultry. When you buy a whole bird the giblets should be stuffed in the cavity (in a plastic bag).
10. Salmonella: A bacteria found in meats, poultry, eggs, and shellfish from polluted waters. Prevent Salmonela by using proper sanitation techniques, cooking poultry to 165F, and using certified shellfish.
11. E Coli: Escherichia Coli bacteria found in the intestinal tracts of humans and especially cattle. Prevent using approved sources for beef and prcticing good sanitation methods.
12. Kwashiorkor: When you see pictures of starving kids and their stomachs are bloated.
Zach W
January 8, 2014 at 2:39 am
1. Marbling – depends where it is used. In meats it is where the fat is strung throughout the meat – makes it tasty and tender but not so good for you! In cakes it is where you don’t totally mix the different kinds of cake – it refers to the look you get from it.
2. Canada Approved – is approved by the canadian food authorities I would guess. Meaning that they believe it is fine to eat!
3. Monosodium Glutamate – MSG – this is known to be found in a lot of asian cooking and is pretty bad for you. http://en.wikipedia.org/wiki/Monosodium_glutamate
4. Papain – had to look this one up! http://en.wikipedia.org/wiki/Papain
5. Broiler Chicken – had to look this one up too! http://en.wikipedia.org/wiki/Broiler
6. Fowl – birds – chickens, turkeys, etc. Kind of like poultry – but there is a slight difference I believe.
7. Conformation – no idea! Found this – http://en.wikipedia.org/wiki/Conformation
8. A small bird – i believe it is a little like quail
9. Giblets – didn’t know but found this http://en.wikipedia.org/wiki/Giblets
10. Salmonella – a disease commonly found in animal products – especially chicken and eggs. When cooked it dies – which is why it is important to thoughroughly cook chicken and not eat raw eggs! (I believe it is only found in the yolk of eggs though… and obviously not in all eggs or chicken!)
11. E Coli – had heard about it but didn’t know much about it… http://en.wikipedia.org/wiki/Escherichia_coli
12. Kwa- what??? Lol – never heard of it…. http://en.wikipedia.org/wiki/Kwashiorkor
Xanthe
January 8, 2014 at 3:05 am
1.Marbling is the fat through certain cuts of meat.
2.Food that has passed Canada,s health laws.
3.Full name of “MSG” aka “flavour enhancer 621” gives bland foods more taste.
4 .Papain to hard to explain look it up on Wiki
5.Broiler chicken is a old chicken.
6.Fowl covers all birds Chooks,Ducks, Turkeys.
7.The act of conforming or adapting.
8.Squab is a young pigeon.
9.Internal organs of a fowl.
10&11 both types of bacteria.
12.to hard to explain look it up on Wiki
Calzone
January 8, 2014 at 3:11 am
1. the fat that runs through meat…looks like a marble (ripple).
2. d/k
3. MSG is a flavor enhancer.
4. Papain is the product of the papaya that is used as a tenderizer for meat.
5. never heard of a broiler. just fryer and roaster.
6. fowl…a bird
7. conformation…never heard of this in cooking.
8. Squab…a small bird.
9. Giblets…the little organs of a bird that you can cut up to make gravy.
10. Salmonella: a bacteria that causes diarrhea, abdominal cramps.
11. E. Coli is a bacteria that causes abdominal problems.
(both 10 and 11 can enter the blood and kill a person) I had ecoli in my blood after my cesarean.
12. Kwashiorkor is a nutritional DEFICIENCY….common in Africa.
gg
January 8, 2014 at 3:56 am