2Quality Grade of meat measures what? (353) The flavor characteristics of meat products.
3Yield Grades of meat measure what? (353) The edible portion or usable meat
4According to Table 6. 1, please tell me about the Prime grade of meat This is the highest quality available for beef, veal, and lamb. Usually found in only the finest restaurants, hotels, and markets. A lot of marbling and a cover of firm fat, which enables flavor and juiciness. Only a small percentage of beef products meet this standard.
5What are the 2 grades assigned by the USDA to most meats? (353) Quality gradeYield grade
6What are the first cuts the butcher makes? (355-358) PRIMAL
7What are primal cuts of meat? (356) The primary divisions of meat produced by the initial butchering of animal carcasses.
9What is Kosher meat? (360)Meat that is specifically slaughtered to comply with Jewish dietary laws.
10Using a mallet on meat does what to it? (362) Tenderize it
11What is the process of butchering primal cuts into usable portions, such as roasts or steaks? ( )Fabrication
12What 5 factors should be considered when purchasing meat? (364-367) CostFreshnessFat ContentEquipmentVendors
13What is marbling? (365)Lines of fat within the lean flesh portion of the meat.
14What are the 3 dry heat methods of cooking for cooking high quality, tender cuts of meat? (368) BroilingGrillingRoasting
15What do you do to strips of meat before they are sautéed and why? (369) Lightly dust them with flour and be sure to shake off any excess flour before adding the item to the pan. Flour helps the meat retain moisture and promotes even browning.
16How long should meat be allowed to rest after cooking and before slicing? (372) 15 to 30 minutes
17Why should cooked meat be given time to rest before slicing? (372) This allows less juice to be lost during carving
18What is the most versatile protein? (379) Poultry
19What are the 3 grades of poultry? (379) USDA AUSDA BUSDA C
20Which type of poultry meat is low in calories and fat content and cooks faster? (380) White meat
21Tell me about cooking dark meat. (381) It requires more time to cook.
22List the 3 types of poultry fabrication. (382) DisjointingBoningCutting the bird into pieces
23List the 4 reasons why you should reject a delivery of poultry? (385) Color: Purple or green discoloration around the neck: dark wing tips (red tips are acceptable)Texture: Stickiness: under the wings and around the jointsOdor: Abnormal, unpleasant odorFreezer burn: Any signs of frost, ice or leakage from the package
25Please explain what it is to truss a poultry item. (387) The legs and wings are tied to the bird’s body.
26When roasting, why area bird’s legs and wings tied to the bird’s body So it cooks evenly and stays moist
27What is a sauce with a complex flavor? (389) MOLE
28What is the highest quality grade of seafood available? (396) Grade A
29Seafood is divided into two major categories. What are they? (396) Fin fishShellfish
30What is a shellfish? (397)Shellfish have an outer shell but no backbone and live primarily in salt water.
31What are the 3 categories of shellfish? (397) CrustaceansMollusksCephalopods
32List the 6 market forms of fin fish. (399) Whole or roundDrawnDressedButterfly filletFish filletSteak
33IQF is an acronym for what? (400) Individually quick frozen
34What kind of food is fabricated using techniques such as scaling, trimming and gutting? (401) Fin Fish
35To be acceptable, fresh fish must meet the following 5 criteria: (402) Color: Bright red gills; bright shiny skinTexture: Firm flesh that springs back when touchedOdor: Mild ocean or seaweed smellEyes: Bright, clear and fullPackaging: Product should be surrounded by crushed, self-draining ice
36What is the process of removing a shrimp’s digestive tract? (402) Deveining
37Moist heat is the best way to cook what kind of fish? (407) Lean fish
38What is fumet? (407)A rich fish stock made with wine
39What is bouillabaisse? (408) A French seafood stew made with assorted fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
40What is a type of fish that have no skeletal system? (410) SHELL FISH
41Charcuterie is a French term that refers to? (415) Cooked flesh
42List the 3 main types of sausages. (416) Fresh sausageSmoked or cooked sausagesDried or hard sausages
43What does garde manger refer to? (416) The department typically found in a classical brigade system kitchen and/or the chef who is responsible for the preparation of cold foods, including salads and salad dressings, cold appetizers, charcuterie items and similar dished.
44Bucyrus, Ohio is the Bratwurst capital of the world Bucyrus, Ohio is the Bratwurst capital of the world. Can you tell me what Bratwurst is? ( )Smoked and cooked sausage
45What is a mixture of lean ground meat and fat emulsified in a food grinder and pushed through a sieve to create a smooth paste? (417)Forcemeat
46What are the 2 main types of forcemeat? (417) Straight forcemeatCountry style forcemeat
47What are two examples of dried or hard sausage? (417) Italian SalamiPepperoni
48What is forcemeat made of veal, poultry or fish called? (418) Mousseline