Purchasing, Storing, and Peparing Meat
Purchasing, Storing, and Preparing Poultry
Cooking Meat
Cooking Poultry
Forcemeat
100
Prime
What is the highest quailty USDA grade of beef?
100
Free-Range
What is one change in menu offerings?
100
Marbling
What is the fat that builds up between the muscle fibers?
100
a point
What does it mean to be cook through?
100
Forcemeat
What is a mixture of lean ground meat and fat?
200
Loosely wrapped and stored under refrigeration
What is the proper way to store meats?
200
41
What is the temp fresh poultry should be stored at?
200
Searing
What is it when you quickly brown meat before roasting?
200
Opaque
What does it mean to not being able to see through it when done?
200
pate
What is a rich loaf made of meat game, poultry, seafood, and/or vegetables?
300
More Flavor
What happens when you spend more time butchering a piece of meat?
300
Tussed
What does it mean whan a bird's wings and legs are tied to its body?
300
Marinade
What is a liqid made of oil, an acid such as vinegar or wine?
300
Court bouillon
What do poach fish in when you want to enhance the flavor?
300
country-style forcemeat
What is a cured meat?
400
Significant moisture and weight lost reduces ultimate yield.
Why is aged beef more expensive than unaged beef?
400
Boning
What is included in Poultry fabrication?
400
Bard
What does it mean to rhoast by tying a layer of fat?
400
Bouillabaisse
What is a french sea food stew made with assorted fish?
400
Mousseline
What is a forcemeat made of veal, poultry, or fish?
500
Trim the fat
What is the first step in trimming a tenderloin?
500
Fabrication
How can you get the best quality out of Poultry?
500
Jus
What is the sauce that incorporates dripping released during roasting?
500
Jambalaya
What is a creole stew from Louisana made with rice, shelfish and vegetables?
500
Galantine
What is made with chicken forcemeat?
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