Question

Stewing involves cooking large cuts or whole meats in a small amount of seasoned and flavored liquid over low heat, usually after initial browning. True or false?

Answer 1

The statement about stewing is true, involving low heat and a flavored liquid. Smoking meat is a preservation method that extends shelf life and improves flavor. The butcher's method of defrosting meat through potential energy conversion is theoretically sound but impractical.

Step-by-step explanation:

The statement about stewing is true. Stewing is a cooking method that involves cooking large cuts or whole pieces of meat in a small amount of liquid over low heat, typically after initial browning. The cooking liquid is usually seasoned and flavored, and the low heat allows the flavors to penetrate the meat while breaking down tougher fibers, making the meat tender and flavorful.

In relation to preserving meats, smoking is another traditional method especially popular in the US South. Smoking meat in a pit or similar container not only improves the flavor and makes less desirable cuts more palatable, but it also extends the shelf life of the meat, preventing it from turning rancid. This was crucial for societies with limited sources of protein in their diet. The pit BBQ method enabled the cooking of entire animals efficiently.

Regarding the scenario of the butcher defrosting beef by dropping it on the ground to convert potential energy into heat, the formula for potential energy is V = mgh (where V is potential energy, m is mass, g is acceleration due to gravity, and h height). This principle indicates that when meat is dropped, its potential energy from a height is converted to heat upon impact. However, this method of defrosting is impractical and not recommended for food safety reasons.

Answer 2

The statement "Stewing involves cooking large cuts or whole meats in a small amount of seasoned and flavored liquid over low heat, usually after initial browning" is true.

Step-by-step explanation:

The statement that stewing involves cooking large cuts or whole meats in a small amount of seasoned and flavored liquid over low heat, usually after initial browning, is true. Stewing is a slow cooking process that tenderizes tougher cuts of meat and allows the flavors of the seasoning to permeate the meat. The small amount of liquid used in the process turns into a flavorful sauce that complements the meat.

Stewing involves cooking large cuts or whole meats in a small amount of seasoned and flavored liquid over low heat, usually after initial browning. This method helps to tenderize the meat and infuse it with flavors from the liquid.