Culinary Arts II: Chapter 6: Meats flashcards | Quizlet

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  • The highest quality USDA grade of beef is


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


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


    The more time spent butchering a piece of meat, the

    more expensive it will be

    Thin, boneless cuts of meat that are lightly pounded are called


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


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


    Thin strips of meat used for sautéing are called


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

    48 to 72

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


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

    Broiling and grilling

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


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


    Marinating tends to make meat more


    Meat is firmest when it is cooked

    well done.

    What is the highest quality grade of poultry?


    The process of tying a bird's wings and legs to its body is called


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


    Which cooking method is most suited for preparing mole poblano?


    Which grade of seafood is marked with a stamp?


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


    Mahi mahi and tuna are examples of


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


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


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


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


    When a fish's viscera, scales, fins, and often its head are removed, it is called


    The process of removing a shrimp's digestive tract is called


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


    When poultry is done cooking, its juices should be

    When poultry is done cooking, its juices should be

    When fish and seafood are cooked en papillote, they are cooked in

    parchment paper.

    Which type of sausage is pepperoni

    Dried or hard

    Sausages are encased in

    animal intestines

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


    Kielbasa and andouille are examples of which type of sausage?


    A quenelle is a

    poached, dumpling-shaped forcemeat.

    Which method for cooking poultry retains the most nutrients?


    When a cut of meat or poultry is barded, it is

    covered with slices of fat.

    The first step in trimming a tenderloin is to

    trim the fat

    The tough membrane on meat is called

    silver skin.

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