All pictures are to be inserted into this answer sheet and the questions answered on this answer sheet for this lab and all other labs. Remember that all photos must be labeled according to the instructions in the syllabus.
Activity: Effect of Tenderizers along with Moist and Dry Heat Cooking Techniques on Meat
Photos needed: Add one final product photo for both broiled and braised meat and label them.
Sauteed
Braised
Steak No tenderizer Mechanical Tenderizing Enzymatic Tenderizing No tenderizer Mechanical Tenderizing Enzymatic Tenderizing
Appearance
Flavor
Tenderness
Juiciness
Chewiness
Which of the preparation methods was the best? Why?
Which method do you like the least? Why?
Do you think dry or moist heat methods are best for cooking this type of steak?
What was the meaningful thing that you learned from this activity?
Insert a photo for sauteed meat here:
Insert a photo for braised meat here:
