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39 Matching questions

  1. animal intestines
  2. Cephalopods
  3. 41°F
  4. Dried or hard
  5. scallops.
  6. 90
  7. Flatfish
  8. Roasting
  9. Braising
  10. 48 to 72
  11. Combination
  12. covered with slices of fat.
  13. collagen
  14. 165°F
  15. A
  16. Prime.
  17. more expensive it will be
  18. Crustaceans
  19. Steaming
  20. Mousseline
  21. Moist
  22. poached, dumpling-shaped forcemeat.
  23. Émincés
  24. Shellfish
  25. trussing
  26. Broiling and grilling
  27. elastin
  28. Butterflying
  29. parchment paper.
  30. Medallions
  31. trim the fat
  32. well done.
  33. Deveining
  34. silver skin.
  35. roundfish.
  36. Fresh
  37. When poultry is done cooking, its juices should be
  38. Dressed
  39. Drawn
  1. a A quenelle is a
  2. b When a fish's viscera, scales, fins, and often its head are removed, it is called
  3. c The process of removing a shrimp's digestive tract is called
  4. d In order for the muscles to relax, meat must be aged ___________ hours.
  5. e Which fabrication technique cuts a piece of meat lengthwise, nearly in half, so that it opens out and lies flat?
  6. f The more time spent butchering a piece of meat, the
  7. g Thin, boneless cuts of meat that are lightly pounded are called
  8. h Which type of sausage is pepperoni
  9. i When a cut of meat or poultry is barded, it is
  10. j Which category includes fish that are oval and flat in shape, and have both eyes on the same side of the head?
  11. k How many days must shellstock identification tags be kept on file from the date the last shellfish was sold or served?
  12. l Fresh meat must be delivered at a temperature of __________ or lower.
  13. m The first step in trimming a tenderloin is to
  14. n Which cooking method is the best way to cook tougher cuts of meat?
  15. o The highest quality USDA grade of beef is
  16. p When poultry is done cooking, its juices should be
  17. q Which method for cooking poultry retains the most nutrients?
  18. r Meat is firmest when it is cooked
  19. s The connective tissue that breaks down during long, slow, moist-heat cooking is called
  20. t Which dry-heat cooking method is ideal for the tender cuts from a rib or tenderloin?
  21. u What is the highest quality grade of poultry?
  22. v The tough membrane on meat is called
  23. w Which category includes shellfish that have an outer skeleton and jointed appendages?
  24. x Kielbasa and andouille are examples of which type of sausage?
  25. y The process of tying a bird's wings and legs to its body is called
  26. z Which dry-heat cooking methods are best suited for chops and steaks?
  27. aa Small, round pieces of meat that are molded by wrapping them in cheesecloth are called
  28. ab Which category of shellfish includes those with a single internal shell and tentacles?
  29. ac Sausages are encased in
  30. ad When fish and seafood are cooked en papillote, they are cooked in
  31. ae The connective tissue that connects the meat to the bone and will not break down during cooking is called
  32. af Mahi mahi and tuna are examples of
  33. ag Which category of fish includes those with an outer shell but no backbone, and that live primarily in salt water?
  34. ah Marinating tends to make meat more
  35. ai Which cooking method is most suited for preparing mole poblano?
  36. aj When only the viscera of a fish have been removed, the fish is called
  37. ak Poultry should be cooked until it is well done at a temperature of
  38. al A forcemeat made of white meat is called a(n)
  39. am Thin strips of meat used for sautéing are called