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Actions speak louder than words
Making the Grade
Oceanography
Oink!
Tear it up!
100
Tie him down or he'll fly away
What is trussing
100
Prime
What is the highest grade of beef
100
With only a single internal shell and tentacles you can call me a
What is a Cephalopod
100
Pepperoni is this type of sausage
What is dried
100
lightly pounded thin boneless cuts of meat
What are scallops
200
Marinating meat makes it more flavorful and _____
What is moist
200
Maximum receiving temperature for meat
What is 41 degrees Fahrenheit
200
Jointed appendages paired with an outer skeleton classify these sea creatures
What are crustaceans
200
lightly flavored during the cooking process from the use of wood
What is smoked
200
to cut lengthwise nearly in half
What is butterfly
300
time period for aging a carcass
What is 48 - 72 hours
300
Grade A chicken
What is the highest quality grade for poultry
300
without a backbone, only this outer shell separates me from the salt water
What is shellfish
300
a forcemeat finished with cream and egg whites
What is a mousseline
300
connective tissue that does not break down during cooking, connects the meat to the bone
What is elastin
400
the longer you spend butchering a piece of meat...
What is the more expensive it will be
400
when poultry is done its juices are this color
What is clear
400
Mahi Mahi and Tuna are examples of these
What are roundfish
400
the encasement of sausages
What are animal intestines
400
connective tissue that breaks downs during long, slow, moist-heat cooking methods
What is collagen
500
the number of days a shellstock identification tag must be kept
What is 90 days
500
This grade of seafood is marked with a stamp
What is A
500
This category includes fish that have both eyes on the same side of the head and are oval in shape
What are flatfish
500
Kielbasa and Andouille are this type of sausage
What is Fresh
500
the tough membrane on the outside of meat
What is the silverskin