Lab # 8 meat meal management
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This document compares three beef patty products: ground beef at 27% fat, ground beef at 10% fat, and a frozen cooked beef patty. It describes measuring and cooking 1/4 lb of each product and recording observations. The 27% fat patty produced a lot of grease and melted fat during cooking and lost over an inch of diameter. The 10% fat patty produced little melted fat and lost less than 1/4 inch of diameter. The frozen patty required no cooking but was very dry and tough after heating. Overall, the 27% fat patty was moist but greasy, the 10% fat patty was slightly drier but flavorful, and the frozen patty was dry and che
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The Origins of the Dwayne Johnson Kidnapping Saga
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Before discussing the specifics of the kidnapping. it is crucial to understand who Dwayne Johnson is and why his kidnapping would be so significant. Born May 2, 1972, Dwayne Douglas Johnson is an American actor, producer, businessman. and former professional wrestler. Known by his ring name, "The Rock," he gained fame in the World Wrestling Federation (WWF, now WWE) before transitioning to a successful career in Hollywood.
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Lab # 8 meat meal management
- 1. KHP 3310 Introduction to Food Science
- 3. Comparison of Beef Patty products ¼ lb ground beef at 27% fat ¼ lb ground beef at 10% fat And ¼ lb frozen cooked beef patty
- 4. Measure out ¼ lb of 27% fat ground beef
- 5. 27% ground beef Pat out the beef into a patty and measure the diameter before cooking
- 6. Cook until the thickest part of the patty is 160-167 degrees
- 7. Beef Patty at 27% fat During and after cooking there was a lot of melted fat spattering and a lot of grease left in the pan
- 8. Beef Patty at 27% fat Measured about 3 ½ inches Before cooking Measured about 2 ½ inches After cooking
- 9. Measure out ¼ lb of 10% fat ground beef
- 10. 10% ground beef Pat out the beef into a patty and measure the diameter before cooking
- 11. Cook until the thickest part of the patty is 160-167 degrees notice how little melted fat there is with the 10% fat
- 12. Beef Patty at 10% fat Measured 4 inches before cooking Measured 3 ¾ inches after cooking
- 13. The ¼ lb Frozen Patty has been already measured out
- 15. ¼ lb Frozen Patty Make sure it gets to an internal temperature of between 160-167 degrees Notice no melted fat at all
- 16. Measuring before and after cooking not much of a difference only about ¼ of and inch
- 17. All Patties cooked and tasted 27% fat patty was the most moist but also greasy and took the longest to cook 10% fat patty was a little dryer but still had good savory flavor and took about 12 minutes to cook The frozen patty took the shortest time to cook but was very dry and tough and chewy