Inspection and Grading
What is the front quarter called?
Forequarter
Where does veal come from?
Young Calf
What is the membranes that connect the muscles?
Seams
Dry-Heat method of cooking poultry that starts with an “R”?
Roasting
What is the type of large rabbit that is usually wild?
Hare
The rear portion of the carcass is called?
Hinsaddle
What is the tough membrane that surrounds some cuts of meat called?
Silverskin
Do you cut with or against the grain to make the meat more tender in a stew?
Against
Name of the stomach of a bird?
Gizzard
How many USDA grades of veal are there?
6
What are prepared by making a cut down the length of the back bone?
Sides
What’s are the most common cooking methods for cuts from the round?
Braising and Stewing
What way should you cut the meat before stewing/grinding it?
Cube
Process of cutting poultry before or after cooking into halves, quarters or eights
Disjointing
The general term for meat of wild mammals and birds?
Game
What is the amount of fat present in the lean fish called?
Marbling
Meat should be received below what temperature?
41 degrees
Name a different word for cutlet
Scallop, scaloppine, escalope
Raw poultry must be chilled at this temperature?
-26
This type of poultry is good cooked in Beijing-style
Duck
What does USDA stand for?
United States Department Of Agriculture
How should you typically cook veal cheeks?
Braise them
What should you do with all grinder parts before they come in contact with the meat?
Chill them
What is the family of flightless birds called?
Ratities
What is the shoulder of the pig sometimes called?
Picnic ham