Meat & Poultry

Poultry

100

Which of the two types of meat has more fat?

Dark

200

What is the definition of poultry?

Any domesticated bird

300

Name the three ways poultry can be purchased

Fresh

Chilled

Frozen

400

Name two poultry shopping tips.

• Choose birds with meaty breasts and legs, well-distributed fat, and blemish-free skin.

• Choose the type and amount of poultry that will suit your intended use.

• Look for frozen birds that are solidly frozen.

• Beware of dirty and torn wrappers and freezer burn (pale, dry, frosty areas).

500

List ALL of vitamins and minerals that can be found in poultry.

Protein, phosphorus, iron, and B-vitamins

Meat

100

What is the definition of meat?

The edible portions of mammals.

200

Name the THREE primal meats.

Pork, Lamb, Beef

300

Where does the bacon and Canadian bacon come from (on the body of a swine). 

Bacon: pork belly

Canadian bacon: loin 

400

Define steer AND heifer.

Steer: young castrated male

Heifer: Young female who has never had a calf

500

How old are veal and cattle at the time they are consumed?

Veal: less than 3 months old

Cattle: over 12 months old

Inspection, Grading, & Labeling

100

Which beef grade is the highest grade?

Prime

200

What proves that poultry is inspected?

Tag

300

What proves that meat is inspected?

Purple stamp

400

Describe each poultry grade.

A: Full fleshed, meaty, well distributed fat.

B & C: Used in processed foods.

500

Define yield and quality grades.

Yield: Identification of the carcass that will produce the most edible meat.

Quality: Based on marbling, maturity, texture, and appearance.

Cooking

100

What kills the salmonella bacteria?

Heat

200

Where is the best place to thaw meat or poultry?

Refrigerator

300

Name this cooking term:

Brown the meat in a little fat, add a small amount of liquid, and cook at a reduced heat. 

Braising

400

Name this cooking term:

The meat is cooked in a perforated container, over boiling water, and in a covered pot. 

Steaming

500

Name this cooking term:

The poultry is cooked slowly in a little liquid at a moderate temperature.

Stewing

Miscellaneous

100

What part of the animal do we eat?

Muscles

200

What do we call a cow tongue when we eat it?

Variety meat

300

Name the vitamins and minerals in meat.

Protein, B-vitamins, iron, zinc

400

What happens to poultry breast and back as the bird ages?

Breast: Meat increases 

Back: Meat decreases

500

Describe the three part labeling system meat utilizes?

1. Type of meat

2. Wholesale cut

3. Retail cut