Retail Cuts
Name a wholesale cut that is tender
Rib
Sir Loin
Short Loin
What are two criteria to look for when buying poultry?
Meaty breast and thighs
No torn or dirty packaging
No frost ( if frozen)
Fat well distributes
No blemishes or feathers
What type of poultry contains a higher proportion of fat?
Dark Meat
Ducks
How long should used marinade be boiled before reapplying to cooked meat?
1 minute
Give an example of a moist heat cooking method.
Braise
Stew
What wholesale cut can be found between the Rib and Sirloin?
Short Loin
Veal comes from cows that are...
a. 1-3 months old
b.6- 8 months old
c. 1 year old
1-3 Months
What are two tips for microwaving meat and poultry?
Arrange pieces so that the bony portion is toward the center and the meat toward the outside
Rotating, turning and rearranging the meat will help it cook evenly
How do you use a thermometer?
Clean between each use.
Give 2 examples of a dry heat cooking methods.
Grill/ Broil
Pan- Broil
Roast
Fry
Oven Fry
What is a retail cut that would come from the Sirloin?
Oven Roast
Steak
Stir Fry
What are 3 things you can find on a meat label?
Weight
Price
Price per lb
Type of Meat
Wholesale Cut
Retail Cut
What are two techniques for tenderizing meat?
Mechanically: Grinding, Pounding Scoring
Chemically: Meat Tenderizer, Marinade, or Moist Heat cooking
What is the proper procedure for marinating meat?
in the refrigerator, not at room tempertaure
Define Pan-Broil.
Cook with fat of the product, pouring off excess fat as it accumulates.
What is a retail cut that comes from the round?
Ground Beef
Pot Roast
Stir Fry
Stew Meat
Kabob
What is the best grade of beef with the most marbling?
Choice
Prime
Select
Prime
What is the proper internal temperature for ground beef in a hamburger?
155 degrees Fahreheit
What is the proper internal temperature for poultry?
165 degrees Fahrenheit
Define Oven-Fry
Coat in seasoned flour or breadcrumbs and brush with butter to make crispy
Which tough cut can be found in the shoulder region of a cow?
Chuck
What are 2 things that can impact the cost of meat?
Amount of Bone (Less bone=more $)
Amount of Fat (More Marbling=more $) Tenderness (More Tender= More $)
What are two quality that affect the grade of meat?
Marbling
Maturity
Texture
Appearance
What is the proper internal temperature for steaks and roasts?
145 degrees Fahrenheit
What are two things that can happen if the meat is cooked too long?
Dry
Tough
Shrink
Hard Crust
Loss of Flavor