Cooking meat, poultry, and sea food
Purchasing meat, poultry, and seafood
Charcuterie and Garde Manger
Storing meat, poultry, and seafood
Mixed Bag
100
what does muscle tissue consist of?
75% water, 20% protein, and %5 fat
100
what should live shellfish look like when they're fresh?
tightly closed shells, fresh smell
100
what does charcuterie and garde manger refer to?
special cold meat preperations, such as forcemeat, terrine, and sausage.
100
how should meat be stored?
loosely wrapped in air-permeable paper and stored under refrigeration
100
how should shrimp be sauteed?
in very little oil
200
what does it mean to marinade?
to add flavor, moisture, and tenderness
200
what meats are regulatged, inspected, and graded for their quality by the federal government?
beef, veal, pork, and lamb
200
what are examples of fresh sausage?
What is Polish kielbasa, mexican chorizo, and French andouille
200
why should you never tightly wrap meat in plastic wrap?
it creates a perfect breeding ground for bacteria and will severely limit the shelf life
200
what are the primal cuts for beef?
the chuck, brisket, rib, short plate, short loin, flank, sirloin, and round.
300
what does carryover cooking mean?
What is the roasted item holds a certain amount of heat that will continue to cook the food
300
Why is well-aged beef more expensive?
significant moisture and weight loss produces the ultimate yield of meat; darker color, more intense flavor, and more tender.
300
What are some examples of smoked sausage?
German knackwurst, franfrter, and bratwurst
300
what temperature should fresh poultry be stored?
41 degrees farenheit or below
300
when is very lean fish most flavorable?
when it's poached or sauteed
400
how long should a roast rest for before carving?
15-30 minutes
400
What are retail cuts?
cuts that are ready for sale, and the amount of butchering needed affects its price
400
What are some examples of dried/hard sausage?
italian salami and pepperoni
400
how long must meat be aged?
between 48-72 hours to allow the muscles to relax
400
what does yield grade mean?
usable beef or lamb meat after the fat has been trimmed
500
why is steaming poultry better for you then cooking?
it is more healthy because it contains a greater proportion of nutrients from water soluble nutrients not drawn out during cooking
500
what should you look for when buying fish?
flavorful, fresh, and prepared in a manner that highlights the taste of the fish
500
what is mousseline?
forcemeat made from veal, chicken, or fish
500
how should poultry be stored?
wrapped loosely and stored under refrigeration in a seperate unit or section
500
what are the five market forms of fin fish?
whole or round, drawn, dressed, steak, and fillet
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