Purchasing, Storing and preparing Meat
Purchasing fish and shellfish
100
What does a Yield Grade refer too ?
What is the amount of usable meat after the fat has been trimed.
100
what is the first step in a clean fish ?
What is a fresh, clean, "sea" aroma
200
What does aged mean ?
What is between 48 and 72 hours to allow the muscles to relax
200
What is the 2nd step ?
What is to slick, moist skin
300
What is fabrication ?
What is the process of cutting primal cuts into usable portions.
300
What is the third ?
What is moist, full and flexible with full tail and fins
400
What do sweetbreads include ?
What is to liver, kidney, heart, and muscular stomach lining.
400
What is the 3rd ?
What is Firm and elastic flesh
500
What does butterflying mean ?
What is to cut a piece of meat lengthwise nearly in half.
500
What is the 4th ?
What is clear and full eyes
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