Cooking Meat

 Complete the chart and answer the following questions:Estimate the temperature of the pan for your first and second treatments and describe the effects of temperature on the protein, fat, and water of your sample. Include the name of the cut of steak you used.What effects did you observe on the relationship between taste, texture, and temperature?What was the recipe you selected for your final treatment? Describe the reasoning behind your selections of time and temperature.Please give an example of another type of meat (protein) where the hot and fast cooking technique would be successful and an example where it would not. Explain your choices in terms of protein, fat, and water differences between those of steak and of your examples

  See below for instructions on submitting your lab report.

 Instructions for Lab Reports

When you click on the chart link, you will download a copy of the lab report chart for the appropriate assignment. It will open as a ‘read-only’ document which you should Save As a document with the format M#lastname.doc (for example M2Smith.doc). After completing the chart and answering the questions, please submit the file as an attachment in the drop box. Files are preferred in the .doc format, as .rtf may not hold formatting, and .pdf makes it difficult to embed comments. The title can be short and a message isn’t really required unless you have some thoughts or experiences to share. Only answers included in the attachment, however, will be evaluated.