Vocabulary
Anatomy
Cooking Methods
Steak Temps
More Facts
100
Cartilage and connective tissue in meat
What is gristle?
100
The breast, tenderloin and wing are known as what kind of chicken meat?
What is white meat?
100
A cooking method when the flame is above or below the meat.
What is grilling or broiling?
100
Steak that is cooked to 160 degrees.
What is a steak cooked well done?
100
The highest grade of meat according to the USDA?
What is prime grade?
200
Meat from a cow that ate grass, plant and shrubs its whole life.
What is grass finished beef?
200
The part of the pig where ham is from.
What is the leg of the pig?
200
A dry heat cooking method, hot air surrounds to meat until the core temperature meets the appropriate internal temperature.
What is roasting?
200
Steak that is cooked to 145 degrees
What is steak cooked medium?
200
The federal agency that grades beef.
What is the USDA
300
Meat from a sheep older than 2 years
What is Mutton?
300
The region of the cow where the cuts: top round, round tip and eye round steaks are from.
What is the round?
300
Cooking in a skillet with either fat, sauce or a combination.
What is pan frying or sautéing?
300
Steak that is seared on both sides and cold in the middle.
What is a steak cooked blue?
300
The temperature in which all poultry should be cooked to.
What is 165 degrees?
400
Flesh from any wild animal or bird
What is Game meat?
400
The region of the cow where porterhouse steaks,
T-bone steaks, and tenderloin steaks are from. $$$$
What is the short loin.
400
A method of cooking food, especially meat or fish, by vacuum-sealing and immersing in warm water until the appropriate internal temperature is reached
What is sous vide?
400
Steak that is cooked until 150 degrees
What is a steak cooked medium well?
400
The name of the steak house in Portland that is cooks on a wood fire grill.
What is Ox?
500
Internal entrails and organs of animals used as food.
What is offal?
500
The region of the cow where boneless short ribs, chuck pot roasts, shoulder pot roast, chuck eye and shoulder steaks are from.
What is the chuck?
500
Cooking meat in a liquid that is simmering (lower heat than a boil) for a very long time (3+ hours) until meat is tender.
What is braising or stewing?
500
A steak cooked until 125 degrees.
What is a steak cooked rare?
500
The woman who revolutionized the cow slaughtering industry.
Who is Temple Grandin?