Meat and Poultry

Meat and Poultry #1

100

The textures, nutrients and flavor of cooked meat comes from ____ in the meat?

Protein

200

What are the two types of connective tissue that are important to chefs?

elastin and collagen

300

When deciding for square cut beef chunks choose?

Braising or Stewing

400

A common cooking method for a leg of a lamb is? 

Roasting

500

Fresh meat and poultry should be stored at what temperature?

Not over 35 F and not under 30 F

Meat and Poultry #2

100

When deciding on a cooking method for older or larger bird choose? 

Braising or stewing

200

When choosing on a cooking method for a younger or smaller bird choose?

Roasting or Grilling

300

WHen deciding on a cooking method for a boneless pork loin choose? 

Braising or Stewing 

400

WHen deciding on a cooking method for veal cutlets choose?

Sauteing 

500

When deciding on a cooking method for porterhouse steak choose?

Grilling or Broiling 

Meat and Poultry #3

100

Film wrapped, vacuum-packed meats have a refrigerator life of how long while sealed in their bags?

Several Weeks

200

What meat types benefit from aging?

Beef and Lamb

300

When cutting the breast and wing quarter to prepare eight-cut poulty, cut through the joint at the base of the?

Wing

400

when trussing a bird_

tie it loosely as the bird will shrink during cooking

500

when cutting the leg and thigh quarter to prepare eight-cut poultry, cut through the joint connecting the

thigh and drumstick

Meat and Poultry #4

100

Uniformity in portions in the commercial kitchen is measured by 

weight 

200

Purchasing portion-controlled meats

must always be carefully considered because of its significant expense 

300

The IMPS number assigned to a cut of meat matches the 

Specific description of how the meat has been cut and trimmed 

400

Sauteing meat is a 

quick-cooking process done over high heat 

500

Sauces for grilled or broiled items are 

never made from pan drippings 

Meat and Poultry #5

100

The process of allowing roasts to finish cooking outside the oven usually takes __ minutes

15

200

To deglaze a roasting pan, add liquid,

put the pan on the stovetop, and simmer 

300

The two different approaches employed in roasting include the searing method and the __ method 

constant

400

The most effective way of breaking down collagen is by 

simmering 

500

Braised stews are most often prepared with 

red meats