The French Connection
Fabrication
Temp it
Cook it
Graded
100
organ meats
What is offal
100
cutting lengthwise nearly in half
What is butterflying
100
internal cooking temperature for chicken
What is 165 degrees F
100
best dry heat cooking method for chops and steaks
What is broiling and grilling
100
highest poultry grade
What is A
200
boneless cuts of meat that are lightly pounded
What are scallops
200
largest cuts madd from the carcus
What are primal cuts
200
Internal cooking temperature for roast
What is 145 degrees F
200
Dry heat cooking method for tender cuts from the rib and tenderloin
What is roasting
200
highest Beef grade
What is Prime
300
strips of meat used for sautéing
What are eminces
300
cuts sold in stores
What are retail cuts
300
Max receiving temperature for shellfish
What is 45 degrees F
300
results in the firmest meat
What is well done
300
Category of oval fish
What is flatfish
400
small round pieces of meat that are molded by being wrapped in cheeseclothe
What medaliions
400
name of the period when the carcus hangs
What is aging
400
Rare
What is 130 degrees F
400
color of juices of chicken when it is does
What is clear
400
Grade of seafood that has a stamp
What is A
500
small, boneless, tender cuts of meat
What is noisettes
500
time period the caracas hangs before being butchered
What is 48 - 72 hours
500
Well done
What is 160 degrees F
500
forcemeat made of white meat
What is mousseline
500
length of time a shellfish stock tag must be kept
What is 90 days
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