i know
I dont know
I dont care
Who knew
Really?
100
How long meat needs to age
What is 48 to 72 hours
100
Measures the flavor characteristics of meat products
What is quality grade
100
a liquid made of oil, an acid and hebs and spices
What is a marinade
100
The temperature chicken must be heated to
What is 165
100
The definition of shellfish
What is have an outer shell but no backbone
200
The primary divisions of meat produced by the initial butchering
What is primal cuts
200
This can not happen at a plant that slaughters or butchers cattle
What is slaughter or butcher hogs
200
Combination of dry herbs, spices and salt
What is a dry or spice rub
200
Steamed chicken should have this appearance when it is done cooking
What is opaque
200
Definition of fin fish
What is has a backbone and can live in fresh or ocean water
300
THe process of butchering primal cuts into usable portions
What is fabrication
300
Measures the portion of usable meat
What is yield grade
300
THis term means to separate meat from the bones
What is boning
300
THis agency does voluntary seafood inspections
What is US Department of Commerce
300
Fish that have the guts (viscera ) removed
What is Drawn fish
400
Cuts of meat that are ready for sale
What is retail cuts
400
Tying fat to the outside of meat before you cook it
What is barding
400
This is lamb over a year old
What is mutton
400
Seafood that has been inspected have this stamp on them
What is PUFI (processed under federal inspection)
400
The amount of time shellstock identification tags must be kept on file
What is 90 days from the time the last piece of fish waqs sold from that box
500
Thin strips of meat used for sauteing
What is emince
500
the best cookng method for mole polano
What is combination cooking
500
a rock cornish hen
What is a young chicken
500
Flounder and halibut are examples of this type of fish
What is flatfish
500
A rich fish stock
What is fumet
M
e
n
u