Meat and Poultry #1
The textures, nutrients and flavor of cooked meat comes from ____ in the meat?
Protein
When deciding on a cooking method for older or larger bird choose?
Braising or stewing
Film wrapped, vacuum-packed meats have a refrigerator life of how long while sealed in their bags?
Several Weeks
Uniformity in portions in the commercial kitchen is measured by
weight
The process of allowing roasts to finish cooking outside the oven usually takes __ minutes
15
What are the two types of connective tissue that are important to chefs?
elastin and collagen
When choosing on a cooking method for a younger or smaller bird choose?
Roasting or Grilling
What meat types benefit from aging?
Beef and Lamb
must always be carefully considered because of its significant expense
To deglaze a roasting pan, add liquid,
put the pan on the stovetop, and simmer
When deciding for square cut beef chunks choose?
Braising or Stewing
WHen deciding on a cooking method for a boneless pork loin choose?
Braising or Stewing
When cutting the breast and wing quarter to prepare eight-cut poulty, cut through the joint at the base of the?
Wing
The IMPS number assigned to a cut of meat matches the
Specific description of how the meat has been cut and trimmed
The two different approaches employed in roasting include the searing method and the __ method
constant
A common cooking method for a leg of a lamb is?
Roasting
WHen deciding on a cooking method for veal cutlets choose?
Sauteing
when trussing a bird_
tie it loosely as the bird will shrink during cooking
Sauteing meat is a
quick-cooking process done over high heat
The most effective way of breaking down collagen is by
simmering
Fresh meat and poultry should be stored at what temperature?
Not over 35 F and not under 30 F
When deciding on a cooking method for porterhouse steak choose?
Grilling or Broiling
when cutting the leg and thigh quarter to prepare eight-cut poultry, cut through the joint connecting the
thigh and drumstick
Sauces for grilled or broiled items are
never made from pan drippings
Braised stews are most often prepared with
red meats