Do not lose this sheet! Labs cannot be redone!

Lab Sheet: The Heat of Adversity bears the Sweetest Essence

Irony is the hard crust on the bread of adversity. Irony can
try both our faith and our patience. Irony can be a
particularly bitter form of such chastening because it
involves disturbing incongruity. It involves outcomes in
violation of our expectations. We see the best laid plans
laid waste.
Elder Neal A. Maxwell

Name:_______________________________
Note: The same guidelines apply to this lab as all others. You will be using your chicken from the Dem Bones lab during this lab.

THIS SHEET IS DUE THE DAY YOU ARE ASSIGNED THIS LAB
PART I: Take the quiz on ilearn and record your score here. Please take the quiz the same week Score
that you participate in the corresponding lab as it is primarily for you to prepare and demonstrate
your preparation.

Part II: Read through all instructions and charts to understand what is required to complete the charts.
1. With a group prepare your chicken thigh using the braising method in the Cooking Methods Handout posted on ilearn. For
one thigh caramelize the chicken before adding the liquid (label E). For the other simply add the liquid and other ingredients
and to the pot and then add heat (label F). Record and Analyze results.
_____SIGN

2. With a group prepare two steaks/chops using the grilling cooking method on the Cooking Methods Handout. Begin by cutting
the two steaks/chops into two equal pieces so that you have four steaks of equal thickness and size. Weigh the steaks and
record below. Marinate the steaks using a marinade of your own making (be creative with guidelines below) for 30 minutes
before grilling. Turn grill on high and allow to preheat for 30 minutes. (make certain that hood fan is on when grill is on).
Record the weight of each ingredient used in grams and be prepared to show the teacher.
a. Steak/Chop A: _____ g Marinade should contain acid, oil, seasonings (must include sugar)
b. Steak/Chop B: _____ g Marinade should contain oil, seasonings (must include sugar) but no acid.
c. Steak/Chop C: _____ g Marinade should contain acid, oil, and seasonings, but no sugar.
d. Steak/Chop D: _____ g Rub should be seasonings only (must use salt).
_____SIGN

3. (Individually) Following the guidelines of the sauté method in the Cooking Methods Handout, sauté one of your butterflied
chicken breasts in a pan with enough oil to just cover the bottom and a stabilized temperature of 250 degrees Fahrenheit
(label G). Sauté the other chicken breast in a pan with just enough oil to cover the bottom and a stabilized temperature of 400
degrees Fahrenheit (label H). After the chicken has reached an internal temperature of 160 degrees remove it from the pan
and deglaze using ½ cup of water. Remove the water from the pan and analyze results.

_____SIGN

4. Please indicate the intensity of the following attributes of steaks (label each mark with the variable letter):

Surface Color
Light Dark
Tenderness
Tender Tough
Overall Flavor
None Strong

Please indicate the intensity of the following attributes of chicken (label each mark with the variable letter):

Surface Color
Light Dark
 Tenderness
Tender Tough
Overall Flavor
None Strong
Deglaze Color
Light Dark
Deglaze Flavor
None Strong

Please record final internal cooking temperature and shear test results in the table below

Variable Final Internal Shear – measure Shear – measure Shear – measure Shear – average
Temperature 1 2 3
Steak A
Steak B
Steak C
Steak D
Chicken E
Chicken F
Chicken G
Chicken H

5. Completed Cleaning Assignment. _____SIGN

Part III: Ponder/Prove

1. What type of heat is responsible for the grill marks on the steak? Why?
2. Which of the steak/chop treatments is associated with the most prominent and the least prominent maillard browning and
pyrolisis (charring)? Why?
3. In your opinion, how does maillard browning effect flavor?
4. Do sensory data and shear test data correspond?
5. How does moist heat cooking effect a product? (see page 148, if necessary)
6. Which steak preparation do you prefer? Why?