Parts of the Egg
What part of the diagram is #39
Germinal Disc
What part of the diagram is A
Chuck
True or False?
Thigh meat and drumsticks are considered white meat?
!!!FALSE!!!
What is marbling?
Flecks of fat throughout the lean meat.
What part of the diagram is #37
The Chalazae
What part of the diagram is G?
Flank
True or False?
Chicken Breast is considered white meat?
!!!TRUE!!!
True or false? If a beef is labeled 80/20 that means that 20 percent of the meat is fat?
True
What part of the egg is #40
The Yolk
What part of the diagram is C?
Short Loin
What is the minimum internal temperature for all Poultry?
165 Degrees!
True or False?
When beef is listed 80/20 that means that 80 percent of the meat is fat?
False!
what part of the diagram is #38
The Yolk Membrane
What part of the diagram is E?
Brisket and Foreshank
List one way of reducing cross contamination when handling raw Chicken?
Different cutting boards, different knives, wearing gloves, washing hands.
Name one way of tenderizing beef?
Pounding with a mallet, using a special machine, soaking in an acid.
What part of the diagram is #36
The thick Albumen
What part of the diagram is H?
Round
What characteristic does dark meat have due to its increased fat content?
It is more moist.
What is Mr. B's Favorite cut of beef for a steak.
Ribeye!