Chapter 16 Meat
Chapter 16 Meat
Chapter 17 Poultry
Chapter 17 Poultry
Chapter 18 Seafood
Chapter 18 Seafood
100

When meat is done cooking, it should be cut right away. True or False

False

100

Which fabrication technique cuts a piece of meat lengthwise, nearly in half, so that it opens out and lies flat?

Butterflying

100

When roasting a bird, it is important to truss it so that the bird cooks evenly and stays moist.

True

100

There are two types of meat in poultry, white and dark, and each has a different taste and nutritional value. True or False

True

100

Full eyes are a sign that a fish is fresh. True or False

True

100

Mahi-mahi and tuna are examples of

roundfish.

200

Aging darkens meat and also makes it more expensive?  True or False

True

200

Which dry-heat cooking method is ideal for the tender cuts from a rib or tenderloin?

Broiling

200

Which parts of poultry are the giblets?

Heart, gizzard, and liver

200

How is dark meat different than white meat?

Dark meat tends to be juicer and more flavorful than white meat.

200

Which category of fish has one or two hard shells?

Mollusks

200

Which category of shellfish includes those with tentacles?

Cephalopods

300

The highest quality USDA grade of beef is

Prime

300

Which cooking method is the best way to cook tougher cuts of meat?

Braising

300

Which part of a chicken cooks the fastest?

Breast

300

Which is the safest way to tell if poultry is done?

Check the temperature with a thermometer.

300

Which category of fish has muscular tentacles around the head?

Cephalopods

300

When only the viscera of a fish have been removed, the fish is called

drawn.

400

The more time spent butchering a piece of meat, the

more expensive it will be

400

Which cuts of meat are first separated from the carcass of the animal when it is butchered?

Primal

400

When poultry is cooked, what color are the juices?

Clear

400

What is a chicken tenderloin?

A boneless portion of poultry from the breast

400

Which category of seafood are shrimp and crayfish?

Crustaceans

400

The process of removing a shrimp’s digestive tract is called

deveining.

500

The connective tissue that breaks down during long, slow, moist-heat cooking is called

collagen

500

Which cuts of meat are are ready for sale?

Retail

500

To what internal temperature should poultry be cooked?

165°F (74°C)

500

To what internal temperature should stuffing in the cavity of poultry be cooked?

165°F (74°C)

500

Which classification of fish has a round body shape and one eye on each side of the head and swims upright in freshwater and salt water?

Roundfish

500

How many days must shellstock identification tags be kept on file from the date the last shellfish was sold or served?

90

600

The connective tissue that connects the meat to the bone and will not break down during cooking is called

elastin

600

The process of adding a layer of fat around meat before cooking it in order to moisten the meat during cooking is called

barding

600

Which type of bird is a Cornish hen?

Chicken

600

The process of tying a bird’s wings and legs to its body is called

trussing

600

Which category includes fish that are oval and flat in shape and have both eyes on the same side of the head?

Flatfish

600

Octopus and squid are examples of

cephalopods.

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