Basic Culinary #4
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| How many servings from a lamb rack? | 8
🗑
|
||||
| Green meat | Before aging
🗑
|
||||
| How long does it take for rigor mortis to set in? | 6-24 hrs and dissipates 48-72 hrs
🗑
|
||||
| Which connective tissue breaks down with cooking? | Collagen
🗑
|
||||
| Marbling | Whitish streaks of inter- and intramuscular fat
🗑
|
||||
| Cryovac is what type of aging? | Wet aging
🗑
|
||||
| 2 cuts from a tenderloin | Short loin and sirloin
🗑
|
||||
| How do you carve meat? | Against the grain.
🗑
|
||||
| Grading system gives what (2 things)? | Quality and Yield
🗑
|
||||
| What does IMPS stand for? | Institutional Meat Purchase Specifications
🗑
|
||||
| Factors that will determine the quality of beef | Marbling and Animals age
🗑
|
||||
| 2 numbers for prime rib | 109 is bone in. 112 is boneless.
🗑
|
||||
| Why would it be important to have average weights in boxed beef? | Portion control, serving sugestion, and cooking methods
🗑
|
||||
| Veal | Calf that is younger than 9 months.
🗑
|
||||
| What grade of meat do most food service operations use? | Choice
🗑
|
||||
| Things to control with inventory of steaks. | Theft
🗑
|
||||
| Ground beef ratio | 80/20 (80% beef/20% fat)
🗑
|
||||
| 5 oz. New York strip, what size for the whole (strip loin) fabricating cut? | 10-12
🗑
|
||||
| How long can you keep boxed beef? | 7 days
🗑
|
||||
| PSMO | Peeled Side Muscle On
🗑
|
||||
| Canadian bacon is what cut? | Loin
🗑
|
||||
| Steam ship round, buffet servings? | Buffet with another entree 75-100 servings. Cocktail buffet 150-200 servings.
🗑
|
||||
| 8 Primal Cuts on a Steer | Chuck, Rib, Brisket, Plate, Short Loin, Sirloin, Round, and Flank
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
kford9790
Popular Culinary Arts sets