Beef
What is the HIP or ROUND?
Tender cuts of meat should be cooked using _____.
What are DRY HEAT METHODS? GRILLING, BROILING, ROASTING, SAUTÉING, FRYING?
The main structural difference between fish and shellfish is ____.
FISH are VERTABRATES. (They have a backbone.)
SHELLFISH are INVERTABRATES (No internal bone structure.)
What is the presentation side of chicken?
What is the SKIN SIDE (facing up)?
What is the difference between Meat Inspection and Meat Grading?
INSPECTION - A guarantee of wholesomeness, it means the meat is fit for human consumption.
GRADING - refers to meat quality (colour, tenderness, marbling, age, etc.)
Which Primal Cut produces T-bone, Porterhouse, and Wing steaks?
BONUS 200 - Which contains the most TENDERLOIN?
What is the SHORT LOIN?
PORTERHOUSE HAS THE MOST TENDERLOIN.
Least tender cuts of meat should be cooked using _____ or ________.
What are MOIST heat or COMBINATION cooking methods. STEWING, SIMMERING, BRAISING, POT ROASTING.
Name 3 indicators that a whole fish is fresh.
Clear bulging eyes, mild odor, tight scales, red/pink gills (not brown), proper colour - no belly burn
Name 2 appropriate cooking methods for Cornish Chickens.
Cornish Chickens are very TENDER.
GRILLING, BROILING, FRYING, ROASTING
What is the main difference between Grade A Beef and Grade B Beef? (NOT INK COLOUR)
What is MARBLING?
GRADE A has at least TRACE MARBLING.
GRADE B has NO MARBLING.
Which Primal cut is used to prepare London Broil?
What is the FLANK?
The most efficient way to judge the doneness of grilled New York (Striploin) steaks is _________.
Pressing gently with your finger to determine the degree of firmness (the pressure test).
Flatfish produce ___ loins. Round fish produce ___ loins.
FLATFISH - FOUR LOINS
ROUNDFISH - TWO LOINS
Which takes longer to cook? White meat or dark meat?
White meat is leaner and has less connective tissue than dark meat. DARK MEAT takes LONGER TO COOK.
A marking of 30/40 on a box of scallops means ____.
There are BETWEEN 30 - 40 SCALLOPS PER POUND. THIS REFERS TO THEIR SIZE.
Which Primal cut is used to fabricate SHORT RIBS?
What is the PLATE?
The BEST way to judge the doneness of a large cut of roasted beef is __________.
USE A MEAT THERMOMETER OR PROBE.
Name 3 species of LEAN fish.
BONUS 400 - NAME 2 cooking methods appropriate for lean fish.
COD, HADDOCK, HALIBUT, SOLE, POLLOCK
LEAN FISH benefit from fat - pan-frying, sauteing, deep-frying, poaching (no fat, but adds moisture)
A capon is best prepared by ______ it. (Which cooking method?)
What is ROASTING?
Name ONE BIVALVE, ONE CEPHALOPOD, and ONE CRUSTECEAN used in the foodservice industry.
BONUS 400 - What category (phylum) do these animals belong to?
BIVALVES - OYSTERS, MUSSLES, CLAMS, SCALLOPS
CEPHALOPODS - SQUID, OCTOPUSES
CRUSTECEANS - SHRIMP, LOBSTERS, CRABS
PHYLUM - MOLLUSKS
You would cut SWISS STEAKS from which primal cut?
BONUS 500 - What cooking method should be used to cook SWISS STEAKS?
What is the HIP or ROUND?
What is BRAISING?
A large least tender cut of beef that is browned, then vegetables browned in the same pot, then liquid is added to come halfway up the side of the meat, which is then covered and simmered until tender is called ____ ________.
What is POT ROASTING?
Name 3 species of FATTY FISH.
BONUS 500 - NAME 2 cooking methods appropriate for fatty fish.
SALMON, TROUT, MACKEREL, ARTIC CHAR, TUNA
FATTY FISH should not be cooked with methods that add fat. GRILLING, BROILING, POACHING, BAKING
Name 3 appropriate cooking methods for fowl.
FOWL/STEWING HENS ARE VERY TOUGH.
They must cooked by moist heat UNTIL TENDER.
SIMMERING, STEWING, BRAISING
List the FIVE classes of chicken in order from youngest to oldest.
YOUNGEST - 1) CORNISH CHICKEN, 2) BROILER,
3) ROASTER, 4) CAPON, 5) FOWL