(Answered) Cooking meatcomplete the chart and answer the following

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Cooking Meat

Complete the chart and answer the following questions:

Treatments	Estimated Pan temp	Internal Temp	Observations
Low, slow 200 degrees 10 minutes
Hot, fast 400 (?) degrees 6 minutes
Your recipe

Questions

1. 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.

2. What effects did you observe on the relationship between taste, texture, and temperature?

3. What was the recipe you selected for your final treatment? Describe the reasoning behind your selections of time and temperature.

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