Beef
Name one common prime cut of beef used to produce steaks
What is Sirloin or Rib or Loin
What common poultry bird is most often served as a whole roast at dinners?
What is chicken or turkey
What does "marbling" refer to in meat?
What is intramuscular fat visible as streaks within the muscle
Which nutrient is meat primarily known for supplying to the diet
What is protein
What quick dry-heat method is good for tender cuts like steaks?
What is Pan-searing or grilling
What is the muscle fiber toughening process that makes certain cuts better for slow cooking?
What is Connective tissue breakdown / collagen
Which part of the bird is darker meat: breast or thigh?
What is thigh
Which U.S. beef grade indicates the highest level of marbling commonly sold at retail?
What is Prime
Besides protein, name two minerals commonly found in red meat.
Which moist-heat cooking method suits tough cuts like brisket
What is braising or stewing
Identify a lean cut of beef often used for roasting that comes from the hindquarter
What is Round
Poultry should be cooked to a safe internal temperature because...
What is To kill harmful bacteria
Name two factors graders consider besides marbling when assigning a beef grade
What is maturity (age) and overall conformation / firmness and color)
State one nutritional advantage of eating fish compared to some red meats
What is fish often has more omega-3 fatty acids and less saturated fat
Why is low-and-slow cooking beneficial for certain cuts?
What is it breaks down collagen into gelatin, tenderizing the meat
Explain why tougher cuts like chuck are often better for braising rather than quick frying
What is more connective tissue that becomes tender when cooked slowly with moisture
The safe internal temperature of poultry is
What is 74 degrees celcius
Explain how marbling affects the cooking characteristics of beef.
More marbling increases tenderness, juiciness, and flavor during cooking
Explain how cooking methods can alter the calorie content of a meat dish
What is methods that allow fat to drip away (grilling) can reduce calories
Explain how connective tissue content should guide the chosen cooking method for a cut of meat.
What is high connective tissue needs moist, slow heat to convert collagen; low connective tissue accepts quick, dry heat
Describe the difference between a ribeye and a tenderloin in terms of texture and typical fat content
What is Ribeye has more intramuscular fat and is more flavorful/juicier; tenderloin is leaner and more tender but less marbled
Explain one reason brining improves the flavor and texture of poultry
What is increases moisture retention and seasons meat through osmosis
Lean beef cuts are preferable for healthy eating even though they have less marbling
What is Lower saturated fat and calories
Describe how processing (e.g., curing, smoking) can change the nutritional profile of meat.
What is increase sodium and preservatives
What is one defining feature of barbecue compared to grilling?
What is low-and-slow cooking with smoke for flavor