Beef
Federal inspection stamp tells you this.
What is that the animal is wholesome and fit for consumption?
A male turkey.
What is a tom?
The animal and primal of a shish kebab.
Common type of cephalopod we eat as an appetizer.
What is squid?
Pouring pan drippings over a roast while cooking.
What is basting?
Appropriate doneness for beef short ribs.
What is well done and tender?
Chicken breast with the first wing bone still attached.
What is a Supreme?
Bonus - Airline
Primal cut that spare ribs come from.
What is the pork belly?
A bag of IQF shrimp reads 20/30. What does this indicate?
That there are 20-30 shrimp per pound in the bag.
Temperature ground beef is cooked to according to the Canadian Food Inspection Agency.
What is 71 C or 160 F?
Cooking method for beef tongue.
What is poaching/simmering? (moist heat)
Importance of trussing whole roasted birds.
What is even cooking and an attractive visual presentation?
Duck a l'orange is commonly served with this sauce.
What is gastrique?
Littlenecks, cherrystones, topnecks and quahogs are this type.
What is clams?
Cooking method used to prepare a turkey paillard.
What is grilling?
Technical name for sweetbreads.
What are thymus glands?
A young pigeon.
What is a squab?
Layered ground lamb, eggplant, and bechamel.
What is Moussaka?
Sole classification. (fat content AND shape/fillets)
What is Lean and Flat (4)?
Correct temperature range for low temperature roasting.
What is 120-140 C or 248-284 F?
The three types of tripe.
What is smooth, honeycomb, and leaf?
Internal temperature of a finished roasted unstuffed turkey.
What is 74 C or 165 F?
Brown lamb stew culinary name.
What is Navarin?
Term that cannot describe an Atlantic lobster?
What is Cuban lobster?
Causes excessive shrinking in meat like roasts.
What is too high of a cooking temperature?