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1. How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery?

The effect of location of muscle in an animal on preparation and cookery method used

The

longissimus and semimembranosus muscles were obtained from 5 carcasses of each of 13 breeds or breed crosses. These carcasses exhibited smali and modest degrees of marbling and were obtained from cattle fed on an 85% concentrate ration for the same length of time. Palatability, shear force and cooking loss data were recorded after oven roasting longissimus and semimembranosus steaks and braising semimembranosus steaks. Roasted longissimus steaks had morę desirable (P > 0.05) flavor, juiciness, tenderness, amount of connective tissue and overall satisfaction scores with less cooking losses than roasted semimembranosus samples. Roasted semimembranosus steaks possessed morę desirable (P > 0.05) flavor, juiciness, tenderness and overall satisfaction scores than braised semimembranosus steaks. Neither breed nor the interaction involving breed with muscle location-cooking method proved to be significant (P < 0.05) factors affecting palatability traits. Correlation coefficients were extremely Iow between palatability attributes of the longissimus and those of the semimembranosus. Likewise, relationships were smali in magnitude among palatability traits obtained from roasted semimembranosus vs those noted for the braised semimembranosus. These results imply that palatability values obtained for one muscle or by one method of cookery have Iow predictive capabilities for another muscle or method of cookery when steaks are derived from cattle possessing very limited differences in maturity, marbling and preslaughter management.

2. What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons.

Cold water start	Hot water start (blanching)
Vegetables that grow underground (potatoes, carrots, beets, turnips), should start off in cold water. Root vegetables contain a great deal of starch, which needs to be dissolved before they can be eaten. By doing so we can prevent them from overcooking as well	Vegetables that grow above ground (greens, peas, corn) should be placed into already boiling water. Cooking the corn, peas etc. simply entails softening their celi walls to make them morę potable and easier to digest. Because most green vegetables are smali or thin so we add them to boiling water

3. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven. | Proyisions for microwaye cookery.