Percentage of recommended calories from fat in your diet
What is 25-35%
100
The price label on a package of meat identifies 3 things about the meat. What are those 3 things
What is 1. Type of Meat; 2. Wholesale cut 3. Retail Cut
100
What is poultry
What is any bird that is raised for food
100
Name 2 of the 3 different methods of tenderizing meat and poultry
What is commercial tenderizers, marinate in an acid, mechanically by grinding, pounding.....
100
What is the difference between ground chicken and ground chicken meat
What is "MEAT" comes from just the fleshy part of the bird, otherwise it can include skin
200
Percentage of calories recommended for proteins in your diet. AND What is the serving size of cooked meat in ounces?
What is 25-35% AND what is 2-3 ounces
200
How long can fresh meat be stored safely in the refrigerator
What is 3-5 days
200
What determines the tenderness and cooking method or poultry? So which is the most tender a broiler-fryer or a stewing chicken
What is the age and size of the bird. A broiler-fryer
200
What is the best way to thaw meat before cooking? How should one thaw poultry?
What is Place frozen meat or poultry in the refrigerator to thaw. Poultry could also soak in cold water. Microwaving is also possible but must be cooked immediately after thawing.
200
What is the difference between complete and incomplete proteins
What is complete are found in animal proteins and have all 22 essential amino acids, incomplete are found in plants (nuts, dried beans...) and only have some of the amino acids.
300
Good cholesterol that picks up excess cholesterol and takes it back to the liver for excretion
What is HDL
300
What are variety meats
What is the edible organs and extremities of beef, veal, lamb and pork
300
Name the giblets
What is gizzard, liver, and heart
300
When should poultry be stuffed and why?
What is immediately before cooking. Do not refrigerate overnight because that could lead to salmonella growth.
300
what is marbling
What is flecks of fat within the muscle tissue
400
Chemical building blocks found in all proteins
What is amino acids
400
What are the grades of meat and what is the highest grade?
What is the most common grade of poultry?
What is done with the lower grades of meat/poultry
Why is pork not graded?
What is Prime, Choice, Select. Prime is the highest.
POULTRY= grade A
Rest: used in processed products
Pork: meat is uniform in quality
400
Desexed rooster under ten months old is called the
What is CAPON
400
What types of meat and poultry can be cooked with dry heat (grilling)
What is the most tender cuts/pieces. loin and breast
400
2 common types of connective tissue are? Describe each
What is Collagen and Elastin.
Collagen: thin white transparent tissue found in tendon that soften and turns to gelatin when cooked
Elastin: Tough connective tissue found in ligaments. Cannot be softened and should be cut away before eating or tenderized
500
Found in all tissues and organs and every cell in the body
What is proteins
500
What part of the animal is the most tender and why? What shape of bone indicates the most tender meat
What is The loin and rear of the animal because they are the least used. the T-shaped bones.
500
What are 2 guidelines for cooking poultry
What is rinse thoroughly before cooking. If cooking a whole chicken, also remove the giblet. Cook at a moderate temperature until 170-180 degrees
500
What happens to meat or poultry when it is overcook
What is it becomes tough, dry and difficult to digest
500
2 positive things about fat
What is used to absorb vitamin A, D, E, K, stores energy, cushions and protects the heart and other vital organs