USDA
The acronym USDA stands for what agency?
United States Department of Agriculture
The 'Round' comes from which part of the cattle?
The hind leg(s)
Poultry is also known as what type of animal?
Domesticated birds
This quick cooking process is does over high heat with only enough fat to coat the bottom of the pan.
Sautéing
The center is brown/gray and hot to the touch. Final Temperature: 170°
Well-done
The Highest-quality American beef from well-fed cattle with an abundance of marbling, can be identified as which grade of USDA beef?
Prime
The 'Chuck' comes from which part of the cattle?
The front shoulder.
List 2 of the 4 most common poultry?
Chicken
Turkey
Duck
Goose
This cooking process uses much less intense heat and a longer cooking time in the oven. We call this what?
Roasting
Center is pink and hot to the touch. Final temperature: 155° - 160°
Medium
High-quality beef with moderate to small marbling, resulting in a highly varied grade can be identified as which USDA grade?
Choice
The 'loin' cut on Veal is located between which two cuts?
The rack and leg
When storing meat and poultry, why is it important to never let them sit by ready to eat foods?
Cross contamination
This moist heat process cooks food in liquids at temperatures between 185 degrees - 205 degrees.
Simmering
Center is red and warm to the touch. Final temperature: 140°
Rare
Uniform, mostly lean meat with slight marbling and less tenderness, can be described as which USDA beef grade?
Select
The hind leg portion of the pig is known as the what?
The Ham
The most popular form of poultry is the what.
The chicken
This cooking technique combines both dry and moist heat cooking methods. First your required to sear the meat, then to simmer. This is called what?
Braising
Center is red and cool to the touch. Final temperature: 140°
Blue
What is the intended purpose of the USDA inspection process?
To ensure our meat is wholesome and safe to consume.
The belly
The neck, heart, gizzards, and liver as known as what part of the poultry?
The giblets
Determining Doneness is a skilled process that is learned over a long period of time. An experienced cook can determine weather a piece of meat is done by simply doing what?
By touch. Pressing down on a piece of meat can identify doneness. The firmer the meat, the more done is it.
Center is slightly pink and hot to the touch. Final temperature: 165°
Medium Well