Chapter 16 Meat
When meat is done cooking, it should be cut right away. True or False
False
Which fabrication technique cuts a piece of meat lengthwise, nearly in half, so that it opens out and lies flat?
Butterflying
When roasting a bird, it is important to truss it so that the bird cooks evenly and stays moist.
True
There are two types of meat in poultry, white and dark, and each has a different taste and nutritional value. True or False
True
Full eyes are a sign that a fish is fresh. True or False
True
Mahi-mahi and tuna are examples of
roundfish.
Aging darkens meat and also makes it more expensive? True or False
True
Which dry-heat cooking method is ideal for the tender cuts from a rib or tenderloin?
Broiling
Which parts of poultry are the giblets?
Heart, gizzard, and liver
How is dark meat different than white meat?
Dark meat tends to be juicer and more flavorful than white meat.
Which category of fish has one or two hard shells?
Mollusks
Which category of shellfish includes those with tentacles?
Cephalopods
The highest quality USDA grade of beef is
Prime
Which cooking method is the best way to cook tougher cuts of meat?
Braising
Which part of a chicken cooks the fastest?
Breast
Which is the safest way to tell if poultry is done?
Check the temperature with a thermometer.
Which category of fish has muscular tentacles around the head?
Cephalopods
When only the viscera of a fish have been removed, the fish is called
drawn.
The more time spent butchering a piece of meat, the
more expensive it will be
Which cuts of meat are first separated from the carcass of the animal when it is butchered?
Primal
When poultry is cooked, what color are the juices?
Clear
What is a chicken tenderloin?
A boneless portion of poultry from the breast
Which category of seafood are shrimp and crayfish?
Crustaceans
The process of removing a shrimp’s digestive tract is called
deveining.
The connective tissue that breaks down during long, slow, moist-heat cooking is called
collagen
Which cuts of meat are are ready for sale?
Retail
To what internal temperature should poultry be cooked?
165°F (74°C)
To what internal temperature should stuffing in the cavity of poultry be cooked?
165°F (74°C)
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
How many days must shellstock identification tags be kept on file from the date the last shellfish was sold or served?
90
The connective tissue that connects the meat to the bone and will not break down during cooking is called
elastin
The process of adding a layer of fat around meat before cooking it in order to moisten the meat during cooking is called
barding
Which type of bird is a Cornish hen?
Chicken
The process of tying a bird’s wings and legs to its body is called
trussing
Which category includes fish that are oval and flat in shape and have both eyes on the same side of the head?
Flatfish
Octopus and squid are examples of
cephalopods.