NICO F.

FENIOLA

ACTIVITY

PICTURE MEANING
HIGH HEAT DEVELOPS FLAVOR - Although
cooking meat slowly over low heat is usual,
cooking it quickly over a high heat
temperature offers advantages as well, one of
which is producing wonderful flavour.
Although low-and-slow cooking is a popular
method for cooking meat, quickly cooking
meat using a high heat temperature has its
advantages, one of which is developing
fantastic flavor. High heat causes browning,
which is the process of partially cooking the
surface of meat to remove excess fat, give the
meat an appetizing brown color, and most
importantly, to create a tremendous amount
of flavor. Browning is the process of partially
frying the surface of meat to eliminate extra
fat, giving the meat a delicious brown color,
and most importantly, to provide a ton of
taste.

ANALYSIS

For you to make sense of the Activity, answer the following questions:

1. Why is it important to discuss the principles of meat?

 You'll discover how food is prepared using various techniques, what happens to it when
it's heated, and the principles for seasoning and flavouring. Understanding the science
behind food and cooking is crucial for applying these ideas in the kitchen.

2. Where you able to experience cooking meat? How was the experienced?

 At home, my experience was great, I cooked the meat properly and I get the tenderness
what the meat should be.
Application:

1. How essential resting the meat?

 Before chopping, cooked meat should be given time to "rest" after cooking. As a result,
the liquids can be reabsorbed into the meat's fibers. If you don't let the meat rest, more
tasty liquids will be lost when it's cut.