Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
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
Poultry and Meat
| Question | Answer |
|---|---|
| Define poultry | poultry is the collective term for various kinds of birds that are raised for human consumption |
| 6 types of poultry: | chicken, turkey, duck, geese, guinea fowls, and pigeons |
| Advantages to buying whole poultry | Less expensive to purchase whole poultry and debone it in-house |
| Fabricated cuts of poultry: | breasts, tenders, tenderloins, wings, leg quarters, breast quarters, halves, and ground |
| Define giblet | Is the name from the grouping of the neck, heart, gizzard, and liver of a bird |
| What is the internal temp for cooking poultry? | 165 F |
| 4 ways to determine the doneness of poultry: | temperature, touch, joints, and juices |
| What is poultry grading? | Poultry is graded based on overall quality with respect to shape distribution of fat, condition of the skin, and general appearance |
| Grades of poultry and qualities: | Grade A must be free of deformities and have plump, meaty flesh and a thin layer of fat under the skin. Grade B and C is set when poultry that does not fit Grade A and is either B or C, depending on the extent of the flaws |
| What is poultry inspection | It does not indicate the overall quality!! It is imperative that the handling and processing is monitored from the moment it enters a foodservice operation to ensure that it is safe to prepare and eat |
| What is mandatory: inspection or grading? | inspection |
| What temp should poultry be stored at? | 41 F or below |
| Explain how to store poultry | Fresh, whole birds should always be packed in crushed ice and in self-draining containers, the ice must be changed and the containers sanitized on a daily basis. It should always be stored beneath other foods to prevent the juices from contaminating |
| Explain the rules for freezing and thawing poultry | Poultry must be frozen immediately if not used for 2-3 days. Frozen in its original packaging at 0 F or below. Poultry should never be refrozen once it has thawed |
| Define marbling | Is the fat found within a muscle |
| define silverskin | is a tough, rubbery, silver-white connective tissue that does not break down when heated |
| Define beef fabricated cuts | Includes flat-iron, back ribs, rib eye steaks, T-bone steaks, tender loin fillets, top sirloin roasts, bottom round steaks, and skirt steaks |
| Define steer | A male calf that has been castrated prior to reaching sexual maturity |
| Define Collagen | A soft, white connective tissue that breaks down into gelatin when heated |
| Define fat cap | the fat that surrounds the outside of a muscle on a cut of meat. Also known as external fat or trim fat |
| Define primal cut | A large cut from a whole or a partial carcass |
| Define beef | the flesh of domesticated cattle |
| Define beef offal | An edible part of an animal that is not part of a primal cut |
| Define veal | The flesh of calves, which are young cattle |
| Explain the grading process of beef | Beef can be graded for quality, yield, or both. The grades commonly used in foodservice operations are USDA prime, USDA choice, and USDA select. |
| List the grades of beef and their qualities. | USDA prime, the juiciest and most flavorful of all meats but most expensive. USDA choice, cuts from the loin an rib are well-suited for dry-heat cooking, meat is generally tender, juicy, and flavorful. |
| List the grades of beef and their qualities (2) | USDA Select is lean and has minimal marbling. Is ideal for marinating or braising to increase tenderness and flavor. |
| Explain beef inspection | AT the time of slaughter, carcasses are stamped to indicate that the animal was slaughtered at a USDA-inspected plant. The stamp will be directly on large cuts or on the packaging. |
| List the levels of doneness and their appearance | very rare, temp of 130F, is soft and slight mushy. Rare is temp of 140F. Medium rare is 145 F. Medium is temp of 160F. Medium-well is 165F. Well-done, temp of 170, is firm and springs back immediately when gently pressed |
| Internal cook temp for beef and veal? | 145 F |
| internal temp for beef and veal roasts | between 275 and 325 |
| internal cook temp for ground beef and veal? | 160F |
| Define broil | to cook using a hot flame to sear and cook quickly |
| define roast | food is cooked uncovered in an oven or an revolving spit over an open flame |
| define barbeque | food is slowly cooked over hot coals or burning wood |
| Define saute | food is quickly cooked in a saute pan over direct heat using a small amount of fat |
| Define braise | food is browned in fat and then cooked, tightly covered, in a small amount of liquid for a long time |
| Define simmer | food is gently cooked in liquid |
| Define fry | food is cooked in hot fat over moderate to high heat |
| Define smoke | food is flavored, cooked, or preserved by exposing it to the smoke from burning or smoldering plant materials. |
| Define stew | food is barely covered with liquid and simmered for a long time in a tightly covered pot |
| Define poach | food is cooked in a liquid betwewn 160F and 180F |
| Define grill | A cooking unit consisting of a large metal grate, placed over a heat source. |
Created by:
250277