Practical Poultry
The Power of Pork
Beef Basics
Cooking Tips
Good Stuff to Know
100
Remove the Skin
What is an easy way to reduce fat in poultry
100
This is the recommended internal temperature of cooked pork.
What is 145 degrees.
100
The 3 main nutrients found in Beef.
What is ZIP Zinc, Iron and Protein.
100
This is the purpose of a marinade.
What is to add flavor and tenderness.
100
This is the purpose of protein for individual health and wellness.
What is to build and repair body tissue or muscle.
200
Giblets
What are the liver, gizzard and heart
200
five (5)
What is the number of wholesale cuts there are from pork.
200
The top 3 grades of beef.
What is Prime, Choice, Select
200
These are the 3 necessary ingredients in a marinade.
What is acid, oil and spices.
200
This is what must happen to meat when it passes state lines.
What is be federally inspected and labeled with an inspection stamp.
300
This is the amount of time fresh poultry can be stored safely in the refrigerator.
What is 1 to 3 days.
300
This is the explanation for excess liquid in the package of raw pork.
What is the meat has sat for several days.
300
These are 3 things that determine the tenderness of beef.
What is age of the animal, amount of connective tissue, amount of marbling, bone shape.
300
These are 2 main cooking methods and the choice of which to use is dependent on whether the cut is tender or less tender.
What is dry heat cooking and moist heat cooking
300
30 percent fat to lean ratio.
What is the amount of fat that ground beef can have?
400
This is the food borne illness most commonly associated with poultry.
What is Salmonella
400
The fat layers found in the muscle.
What is marbling.
400
These are 2 types of connective tissue.
What is collagen and elastin
400
This is the amount of meat to allow per serving when there is no bone in the cut of meat.
What is 1/4- 1/3 of a pound.
400
This is the name of the meat product that may have added ingredients.
What is a beef patty?
500
170 degrees and 180 degrees.
What is the safe internal cooking temperature for chicken breasts and whole chicken respectively.
500
40-140 degrees for 2 hours.
What is the temperature danger zone for perishable foods like meat.
500
The number of wholesale cuts for beef
What is 9.
500
These are 3 dry heat cooking methods.
What is broiling, roasting, pan frying.
500
Beef that is less than 9 months of age.
What is veal?
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