1. Y.2.U6 Flash Mat/Poultrty/Seafood

2. Blank next

3. The highest quality USDA grade of beef is 1

4. prime. 1

5. The connective tissue that breaks down during long, slow, moist-heat cooking is called 2

6. collagen. 2

7. The connective tissue that connects the meat to the bone and will not break down during cooking is called 3

8. elastin. 3

9. The more time spent butchering a piece of meat, the 4

10. more expensive it will be. 4

11. Thin, boneless cuts of meat that are lightly pounded are called 5

12. scallops. 5

13. Which fabrication technique cuts a piece of meat lengthwise, nearly in half, so that it opens out and lies flat? 6

14. Butterflying 6

15. Small, round pieces of meat that are molded by wrapping them in cheesecloth are called 7

16. medallions. 7

17. Thin strips of meat used for sautéing are called 8

18. émincés. (eh-manss-AY) 8

19. In order for the muscles to relax, meat must be aged ___________ hours. 9

20. 48-72 9

21. Fresh meat must be delivered at a temperature of __________ or lower. 10

22. 41°F 10

23. Which dry-heat cooking methods are best suited for chops and steaks? 11

24. Broiling and grilling 11

25. Which dry-heat cooking method is ideal for the tender cuts from a rib or tenderloin? 12

26. Roasting 12

27. Which cooking method is the best way to cook tougher cuts of meat? 13

28. Braising 13

29. Marinating tends to make meat more 14

30. moist. 14

31. Meat is firmest when it is cooked 15

32. well done. 15

33. What is the highest quality grade of poultry? 16

34. A

35. The process of tying a bird’s wings and legs to its body is called 17

36. trussing. 17

37. Poultry should be cooked until it is well done at a temperature of 18

38. 165°F. 18

39. Which cooking method is most suited for preparing mole poblano? 19

40. Combination 19

41. Which grade of seafood is marked with a stamp? 20

42. A

43. Which category includes fish that are oval and flat in shape, and have both eyes on the same side of the head? 21

44. Flatfish 21

45. Mahi mahi and tuna are examples of 22

46. roundfish. 22

47. Which category of fish includes those with an outer shell but no backbone, and that live primarily in salt water? 23

48. Shellfish 23

49. Which category includes shellfish that have an outer skeleton and jointed appendages? 24

50. Crustaceans 24

51. Which category of shellfish includes those with a single internal shell and tentacles? 25

52. Cephalopods 25

53. When only the viscera of a fish have been removed, the fish is called 26

54. drawn. 26

55. When a fish’s viscera, scales, fins, and often its head are removed, it is called 27

56. dressed. 27

57. The process of removing a shrimp’s digestive tract is called 28

58. deveining. 28

59. How many days must shellstock identification tags be kept on file from the date the last shellfish was sold or served? 29

60. 90 29

61. When poultry is done cooking, its juices should be 30

62. clear. 30

63. When fish and seafood are cooked en papillote, they are cooked in 31

64. parchment paper. 31

65. Which type of sausage is pepperoni? 32

66. Dried or hard 32

67. Sausages are encased in 33

68. animal intestines. 33

69. A forcemeat made of white meat is called a(n) 34

70. mousseline. 34

71. Kielbasa and andouille are examples of which type of sausage? 35

72. Fresh 35

73. A quenelle is a 36

74. poached, dumpling-shaped forcemeat. 36

75. Which method for cooking poultry retains the most nutrients? 37

76. Steaming 37

77. When a cut of meat or poultry is barded, it is 38

78. covered with slices of fat. 38

79. The first step in trimming a tenderloin is to 39

80. trim the fat. 39

81. The tough membrane on meat is called 40

82. silverskin. 40