Y.2.U6 FlashMat/Poultrty/Seafood

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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