Cooking Methods
Cook the meat directly on a hot pan (could be breaded).
Frying
Is one of the most popular domestic animals throughout the world. We eat their eggs and meat.
Chicken
The edible portions of an animal other than muscles.
Variety Meats
_______ meat has more fat.
Dark
Veal are less than _____ months old at the time they are consumed.
5 month
Preparing meat outdoors by roasting on a spit or by broiling on a grill. Usually cooked over a charcoal fire.
Barbequing
Is the largest and heaviest species of domestic poultry.
Turkey
Select, Choice, & Prime are three choices of _______.
Grading
Poultry inspection is recognized by a ________.
Tag
The chicken is "encrusted" in salt, dough, or bread crumbs and cooked in the oven.
Baking
The meat is cooked in a perforated container, over boiling water, and in a covered pot.
Steaming
Domesticated by Ancient Germans. Have abundant amounts of fat.
Goose
Young castrated male cow is called ________.
Steer
This grade is full fleshed, meaty, and has well distributed fat.
A
Base for soups. Made by simmering poultry remains for hours.
Stock
The meat cooks slowing in liquid at the hottest possible temperature.
Poaching
Is seven inches long and found in the temperate zones of Europe.
Quail
Young female cow who has never had a calf is called __________.
Heifer
This grade is used in processed foods.
B
The poultry is cooked slowly in a little liquid at a moderate temperature.
Stewing
Brown the meat in a little fat, add a small amount of liquid, and cook at a reduced heat.
Braising
Is a young pigeon and there are about 300 of this type of poultry.
Squab
Recognized by a purple stamp.
Inspection
______ & ______ are the important Vitamins and minerals in poultry.
Iron, Vitamin B, and Phosphorus