Meat Cuts
In lamb, the Rib section is more accurately called
Hotel Rack
What is a Capon?
A castrated chicken resulting in much larger breast muscles
Why is the cooking time relatively short for fish?
Very little to no connective tissue
In this dish, duck legs are first cured with salt, and then slow cooked in its own fat.
Duck Confit
What is the organization that performs all meat grading?
United States Department of Agriculture (USDA)
Name 3 tough primal cuts ideal for pot roast
Chuck, Round, and Brisket
What is the smallest game bird (usually served 2 per portion)?
Quail
Fluke, flounder, and turbot are all:
A: Saltwater or Freshwater?
B: Flat or Round?
C: Fat or Lean?
A: Saltwater
B: Flat
C: Lean
In this dish, chicken is first browned in bacon fat and then braised in red wine and stock. Dish is literally translated to "Chicken in Wine"
Coq au Vin
Clean, wholesome, safe, and correctly labeled refers to what?
Inspection
What are the three most tender primal cuts of beef?
Short Loin, Sirloin, and Rib
A Guinea fowl is a relative of what bird?
Pheasant
List 3 indications of unfresh fish
Sunken in eyes
Fishy smell
Grey or brown gills
Soft flesh, dents easily
Loose scales
Belly burn
In this dish, Chicken is lightly seared (to avoid any browning) and then braised in a Veloute (thick white) Sauce
Chicken Fricassee
What are the 3 components of meat? And what are their percentages?
75% Water
20% Protein
5% Fat
What is the difference between the forequarter and the hindquarter?
The forequarter are the cuts of meat before the 12th rib bone (front half of the cow)
The hindquarter are the cuts of meat after the 12th rib bone (rear half of the cow)
A partridge usually weighs about:
A. 4 oz
B. 1 lb
C. 3-4 lbs
D. 10-15 lbs
B. 1 lb
Which of the following is a saltwater fish:
A. Mackerel
B. Tilapia
C. Pike
D. Trout
A. Mackerel
In this Japanese dish, the chicken is marinated in its name-sake sauce (translated in English as "glaze-grilled") before being grilled.
Chicken Teriyaki
What is "Green Meat"?
Meat from an animal that has just been slaughtered, not given time to age yet.
List the 8 primal cuts of meat (in order: Back side first from head-to-tail, followed by underside from head-to-tail)
Chuck, Rib, Short Loin, Sirloin, Round, Brisket/Shank, Plate, Flank
Emus and Ostrich are in a family of birds known as:
Ratites
Which fish is a fatty fish?
A. Cod
B. Mahi Mahi
C. Tuna
D. Striped Bass
C. Tuna
In this dish, a whole chicken is placed in a casserole dish, above a matignon (mixture of mirepoix and ham) and then basted with butter before being covered and baked. Served with a madeira brown sauce.
Chicken Poêlé
Which cooking method should we never use when cooking any meat, poultry, or fish product?
Boiling