Meat Basics
Cuts of Beef
Cooking Poultry
Cooking Fish & Seafood
Cooking Methods
100
Consists of 75% water, 20% protein, and 5% fat, and is made up of a network of muscle fibers bound together in bundles.
What is muscle tissue.
100
Two classifications of cuts of beef?
What is wholesale and retail.
100
Poultry is especially suited to which types of cooking?
What is dry- heat such as grilling, broiling, and roasting.
100
Properly cooked oysters and clams will curl at the edges?
What is true.
100
combination method best for cooking tougher cuts of meat.
What is braising.
200
Type of connective tissue that breaks down during long, slow moist heat cooking.
What is collagen
200
greater than 2 inches and less than 2 inches.
What is a roast or steak cut.
200
Juices coming from the poultry when cooking is complete should be?
What is colorless.
200
French seafood stew made with assorted fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron, and herbs.
What is bouillabaisse.
200
dry heat method most suitable for cooking beef liver.
What is grilling or frying
300
Connective tissue that will not break down during cooking and needs to trimmed by hand prior to cooking.
What is elastin.
300
T-Bone, Porterhouse, Tenderloin.
What is the short loin.
300
Poultry, like pork must be cooked to which level of doneness.
What is well-done ( 150-165F).
300
Fatty fish cuts (macherel etc.) into fillets or steaks are best cuts to prepare how?
What is bake, broil, and grill
300
small and or thin cuts of meat are best suited to?
What is sauteing or stir-fry.
400
Fat that builds up between the muscle fibers.
What is marbling.
400
Rib steak, standing rib roast, rolled rib roast.
What is retails cuts from the rib.
400
Bacteria associated with uncooked poultry.
What is salmonella.
400
The best way to pair a fish with a cooking method is to consider what?
What is the flesh of the fish.
400
The most suitable cooking technique for flounder is:
What is poaching.
500
a liquid made of oil, an acid such as vinegar or wine, herbs and spices.
What is marinade.
500
Whole cuts that have more connective tissue or are tougher.
What is round, brisket, shank and chuck.
500
Roasting poultry is done covered or uncovered?
What is uncovered.
500
Requires lower heat for even cooking.
What is large cuts of fish.
500
When meat is done cooking, it should rest before carving?
What is true.
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