Y.2.U6 Flash Mat/Poultrty/Seafood. Blank next The highest quality USDA grade of beef is 1.
-
Upload
marvin-peters -
Category
Documents
-
view
214 -
download
1
Transcript of Y.2.U6 Flash Mat/Poultrty/Seafood. Blank next The highest quality USDA grade of beef is 1.
Y.2.U6 FlashMat/Poultrty/Seafood
Blanknext
The highest quality USDA grade of beef is
1
prime.
1
The connective tissue that breaks down during long, slow,
moist-heat cooking is called
2
collagen.
2
The connective tissue that connects the meat to the
bone and will not break down during cooking is called
3
elastin.
3
The more time spent butchering a piece of meat, the
4
more expensive it will be.
4
Thin, boneless cuts of meat that are lightly pounded are called
5
scallops.
5
Which fabrication technique cuts a piece of meat lengthwise, nearly in
half, so that it opens out and lies flat?
6
Butterflying
6
Small, round pieces of meat that are molded by wrapping them in
cheesecloth are called
7
medallions.
7
Thin strips of meat used for sautéing are called
8
émincés.(eh-manss-AY)
8
In order for the muscles to relax, meat must be aged
___________ hours.
9
48-72
9
Fresh meat must be delivered at a temperature of
__________ or lower.
10
41°F
10
Which dry-heat cooking methods are best suited for
chops and steaks?
11
Broiling and grilling
11
Which dry-heat cooking method is ideal for the
tender cuts from a rib or tenderloin?
12
Roasting
12
Which cooking method is the best way to cook tougher
cuts of meat?
13
Braising
13
Marinating tends to make meat more
14
moist.
14
Meat is firmest when it is cooked
15
well done.
15
What is the highest quality grade of poultry?
16
A
16
The process of tying a bird’s wings and legs to its body is
called
17
trussing.
17
Poultry should be cooked until it is well done at a temperature
of
18
165°F.
18
Which cooking method is most suited for preparing
mole poblano?
19
Combination
19
Which grade of seafood is marked with a stamp?
20
A
20
Which category includes fish that are oval and flat in shape,
and have both eyes on the same side of the head?
21
Flatfish
21
Mahi mahi and tuna are examples of
22
roundfish.
22
Which category of fish includes those with an outer shell but no backbone, and
that live primarily in salt water?
23
Shellfish
23
Which category includes shellfish that have an outer
skeleton and jointed appendages?
24
Crustaceans
24
Which category of shellfish includes those with a single internal shell and tentacles?
25
Cephalopods
25
When only the viscera of a fish have been removed, the
fish is called
26
drawn.
26
When a fish’s viscera, scales, fins, and often its head are removed, it is
called
27
dressed.
27
The process of removing a shrimp’s digestive tract is
called
28
deveining.
28
How many days must shellstock identification tags be kept on file from the date the last shellfish
was sold or served?
29
90
29
When poultry is done cooking, its juices should be
30
clear.
30
When fish and seafood are cooked en papillote,
they are cooked in
31
parchment paper.
31
Which type of sausage is pepperoni?
32
Dried or hard
32
Sausages are encased in
33
animal intestines.
33
A forcemeat made of white meat is called a(n)
34
mousseline.
34
Kielbasa and andouille are examples of which type of
sausage?
35
Fresh
35
A quenelle is a
36
poached, dumpling-shaped forcemeat.
36
Which method for cooking poultry retains the most
nutrients?
37
Steaming
37
When a cut of meat or poultry is barded, it is
38
covered with slices of fat.
38
The first step in trimming a tenderloin is to
39
trim the fat.
39
The tough membrane on meat is called
40
silverskin.
40