Meat Composition
Meat Vocabulary
Foodservice Cuts
Dry Heat Cooking Methods
Moist Heat Cooking Methods
100
Provides moisture, tenderness, and flavor to meats
What is fat
100
The time meat is allowed to rest after slaughter
What is aging
100
Sheep under one year of age
What is lamb
100
A quick cooking process done over high heat
What is sauteing
100
Method that applies simmering or braising to bite-size pieces of meat or poultry
What is stewing
200
This is the most important factor in determining the toughness of a cut of meat.
What is connective tissue
200
Hanging a carcass in a low humidity refrigerator for as long as six weeks
What is dry aging
200
Term used for immature bovines (cow)
What is veal
200
The heat source is over the meat in this dry heat cooking method
What is broiling
200
Cook foods in liquids at temperatures between 185 and 205 degrees Fahrenheit.
What is simmering
300
This is the most important part of meat
What is muscle
300
Carcass is packaged in vacuum-sealed plastic bags
What is wet aging
300
Examples are turkey, goose, duck, chicken, and game birds
What is poultry
300
The heat source is below the meat in this dry heat cooking method
What is grilling
300
Cooks foods in liquids at relatively low temperatures between 160 and 180 degrees Fahrenheit.
What is poaching
400
A flexible but tough connective tissue found in ligaments and tendons
What is elastin
400
When muscle tissue temporarily becomes hard and stiff
What is rigor mortis
400
The part of the cow that ground beef comes from
What is chuck
400
Uses a much less intense heat and a longer cooking time
What is roasting
400
Employs the techniques of first searing then cooking in liquid
What is braising
500
The most prevalent connective tissue in meats
What is collagen
500
An assurance of safety and wholesomeness and not an indication of quality
What is inspection
500
Three tender parts of a cow
What is rib, short loin, and sirloin
500
The process of browning meat to form an even crust, which produces an appealing brown color and a rich caramelized flavor
What is searing
500
Liquids add this to the finished dish
What is flavor
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