What is a connective tissue in protein that cannot be softened by cooking?
Elastin
300
Poultry should be refrigerated and used within this many days
2-3 days
300
This determines the cooking method to be used when cooking fish
The fat content
300
The edible parts of animals other than muscle is called variety meats
True
300
This should be done to prevent a lean fish from drying out when baking
Brush fish with fat or cook in a sauce
400
A small cut of meat sold to consumers in retail stores and is listed 3rd on a meat label.
A retail cut
400
A pink color in poultry means what?
That it could potentially be undercooked.
And/or a harmless chemical reaction has taken place from the gases in the oven combining with substances in the poultry.
400
It has the entrails (insides), head, fins, and scales removed
What is a dressed fish?
400
Frozen fish is cooked for the same amount of time and at the same temperature as fresh fish
False
(Frozen must be cooked at lower temps and for longer time)
400
True/False - Fish are voluntarily inspected and graded whereas meat and poultry are federally mandated to be inspected but are voluntarily graded
True
500
Fat, water and other volatile substances retained in pan drippings when meat is cooked.
Cooking losses
500
Allowing more weight per serving for poultry than for red meat is due to...
Poultry contains more bone in proportion to muscle than does red meat
500
Fish such as salmon, trout, and mackerel with pink, gray or yellow flesh and are good sources of omega-3 fatty acids
What are fat fish?
500
Trussing poultry helps to prevent the thighs and legs from overbrowning and makes the bird easier to handle and more attractive
False
(Prevents the wings and leg tips from overbrowning)
500
The color of the meat and fat of high-quality beef