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Meat&Poultry
Cooking: Meat & Poultry Unit
| Question | Answer |
|---|---|
| When must meat be inspected? | When it is shipped across state lines. |
| What does an inspection stamp on a wholesale cut indicate about the meat? | The meat is wholesome and was processed under sanitary conditions. |
| What is the difference between a yield grade and a quality grade? | A yield grade produces the most edible meat per pound. A quality grade means the meat has met the standards for taste appeal. |
| Who oversees the voluntary meat grading program? | The USDA. |
| Would beef with less marbling or more marbling receive a higher quality grade? | more marbling. |
| Would beef from a younger animal or an older animal receive a higher quality grade? | a younger animal. |
| Would meat of a fine muscle texture or a course muscle texture receive a higher quality grade? | fine muscle texture. |
| What are the 8 beef quality grades? | prime, choice, select, standard, commercial, utility, cutter, canner |
| Which of the top three grades of beef usually costs less? | Select |
| Which of the top three grades of beef do hotels and restaurants usually buy? | Prime |
| How are the lower grades of beef often used? | manufactured meat products |
| What are the 6 quality grades for veal? | prime, choice, good, standard, utility, cull |
| What are the two quality grades for pork? | acceptable, utility |
| What are the 5 quality grades for lamb? | Prime, choice, good, utility, cull |
| Which veal, pork, and lamb carcasses are likely to receive the highest quality grades? | Carcasses that are expected to provide the tastiest meat. |
| The edible portion of mammals is called: | meat |
| Mature cattle over 12 months of age are called: | beef |
| Animal carcasses are divided into smaller pieces called ___________________________for easier handling by meat cutters. | wholesale cuts |
| At the grocery store, meat cutters divide meats into smaller pieces called: | retail cuts |
| A ground beef product that can have extra fat added to it during grinding is called: | hamburger |
| Very young beef is called: | veal |
| The meat of pigs or swine is called: | pork. |
| Smoked pork belly meat is known as: | bacon. |
| The meat of sheep less than one year old is sold as: | lamb. |
| The meat from sheep over two years of age is called: | mutton. |
| The edible parts of an animal other than the muscles are called: | tripe. |
| A round, purple inspection assures buyers of wholesale cuts that the meat is: | wholesome. |
| Flecks of fat throughout the lean of meat are known as: | marbling |
| The USDA _________ shield assures consumers that meat has met certain standards of quality. | grade |
| ______________ shape can help consumers identify whether a meat cut comes from a tender part of an animal. | bone |
| T-shaped bones are found in ____________ cuts of meat. | tender |
| Muscles receiving little____________ produce the most tender cuts of meat. | exercise |
| To help consumers with meat selection, most retail stores follow a labeling system developed under the _____________ program. | urmis |
| Meat ____________ like dried beans and rice can help stretch meat dollars. | extenders |
| What is the term for placing meat with the fat side up on a rack in a large, shallow pan, then cooking it, uncovering it in a slow oven until it reaches the desired degree of doneness? | roasting |
| What is the term for meat being cooked under a direct flame or under a direct heating element? | broiling |
| what is the term for meat being cooked, uncovered, in a heavy skillet or griddle without using fat? | panbroiling |
| What is the term when meat is cooked in a small amount of fat or in deep fat? | frying |
| What is the term when meat is browned slowly, and the cooked in a small amount of liquid over low heat? | braising |
| What is the term when meat is covered with water or stock. The kettle is covered, and the meat is allowed to simmer until it is tender? | cooking in liquid |
| What are the recommended time frames during which refrigerated meats should be cooked or frozen? | 1-2 days for ground meats 3-4 days for non-ground products 3 days for leftovers |
| What are the food safety guidelines regarding marinade used for raw meat? | Discard it or bring to a rolling boil for one minute |
| What time of variety meats may be cooked by dry heat? | brains, sweetbreads, liver and kidneys |
| How should meat be thawed? | In the original wrapper in the refrigerator |
| Why is it recommended that meat not be thawed on the kitchen counter? | harmful microorganisms can grow there |
| A frozen roast would require approximately WHAT percent more time to cook than a thawed roast? | 50% |
| When broiling frozen meats, why should you place the meat farther away from the heat source than you would place thawed meats? | prevent the outside from overcooking before the inside is cooked. |
| Why should meats be covered when they are cooked in a microwave oven? | to keep them moist and tender and shorten the cooking time |
| What type of meat cuts work best for microwave cooking? | tender, boneless cuts of uniform shape |
| What type of meat cuts will brown naturally in a microwave oven? | Large cuts and meat with high fat content |
| Poultry is a good source of ___________________, iron, thiamin, riboflavin, and niacin. | phosphorous |
| Poultry can be purchased fresh-chilled or_________________. | frozen |
| Most poultry is marketed _____________, so the meat is tender and suitable for all cooking methods. | young |
| Proper storage of poultry is important to inhibit the growth of __________________________, an illness-causing bacteria. | salmonellae |
| Any domesticated bird is called | poultry |
| When buying poultry, beware of pale, dry, frosty areas that indicate _______________________. [hint: 2 words] | freezer burn |
| Poultry may be graded voluntarily for ________________. | quality |
| Dark meat is slightly (higher/lower) than light meat. | higher |
| A lot of the fat in poultry is located (throughout the muscle/just under the skin) | just under the skin |
| All poultry sold in interstate commerce must be federally (inspected/graded) for wholesomeness. | inspected |
| Chicken breasts, legs, and thighs are (meatier/less meaty) than wings and backs. | meatier |
| Poultry contains (more/less) bone in relation to muscle than does red meat. | more |
| You need to allow about (1/2 pound / 3/4 pound) per serving when buying chicken. | 1/2 pound |
| Dark meat has a (milder/stronger) flavor than light meat. | stronger |
| Ducks and geese have (both light and dark / all dark) meat. | all dark |
| Ducks and geese have (more/less) fat than chickens or turkeys. | more |
| Canned poultry items are generally (more/less) expensive than fresh-chilled or frozen poultry. | more |
| Poultry parts are (more/less) perishable than whole birds. | more |
| Wrap and store giblets (separately from/with) the rest of the bird. | separately from |
| Poultry can be stored in the freezer for (six to eight months / up to one year). | six to eight months |
| Frozen poultry that has thawed (can/should not) be refrozen. | should not |
| What are the principles for cooking poultry and what happens when they are not followed? | Poultry should be cooked at low temperatures using careful timing. Poultry that is cooked at too high a temperature or cooked too long is tough, dry, and flavorless. |
| If you do not have a meat thermometer, how can you tell if poultry is cooked? | Grasp the drumstick gently. If the bird is cooked, the drumstick will twist easily at the thigh joint. The breast will pierce easily with a fork, and juices will be clear. |
| List the dry heat methods often used for cooking poultry. | roasting, broiling, frying, oven frying |
| List the moist heat methods often used for cooking poultry. | braising, stewing |
| Why should roasted poultry stand for 10 to 15 minutes before it is carved? | it will be easier to carve |
| What does trussing a bird accomplish? | It prevents the wing and leg tips from overbrowning. It also makes the bird easier to handle and more attractive to serve. |
| If a bird is to be stuffed, when should this be done? Why? | the bird should be stuffed immediately before it is put into the oven. the bird should not be stuffed until this time to prevent the growth of harmful bacteria. |
| What temperature should stuffing packed into the cavity of a bird reach? | At least 165 degrees Farenheit. |
| How can you prevent the breast of a large bird from overbrowning? | Make a tent out of aluminum foil. cover the breast with the foil when the bird is about half cooked. |
| How do cooking bags shorten cooking time? | cooking bags used steam to help cook the birds |
| How far from the heat source should poultry be broiled? | 4 to 5 inches. |
| How long will it take chicken to broil? | about 40 minutes. |
| How is poultry prepared for frying? | pieces are rolled in flour, egg, and bread crumbs or dipped in batter. |
| How deep should the fat be for frying chicken? | about 1/2 inch |
| What is another name for oven frying? | baking |
| How can you help braised poultry develop a crisp crust? | uncover the pan for the last 10 minutes of cooking |
| What ingredients can be added to flavor poultry during stewing? | carrots, celery, seasoning |
| how might stewed poultry be used? | stewed poultry can easily be removed from the bone and used in soups and casseroles. |
| List 3 benefits of using a microwave oven for preparing poultry. | poultry comes out tender and juicy. poultry cooked in a microwave oven generally cooks in much less time than poultry cooked in a conventional oven. Poultry can be defrosted in a microwave and be partially cooked before another prep such as grilling. |
| How should drumsticks be arranged to ensure even cooking in a microwave oven? | like the spokes of a wheel with the bony portions toward the center and the meaty ends toward the outside |
| When should you thaw frozen poultry? | before cooking |
| How can frozen poultry be thawed quickly? | frozen poultry can be wrapped in a tightly closed plastic bag and placed in a sink full of cold water. the water should be changed about every 30 minutes until the bird is defrosted. |
| What is the advantage of boning chicken yourself? | boning chicken yourself can save money |
Created by:
alirocks