meat and alternatives unit test

Question 1

meat

Answer 1

includes beef, lamb, pork and veal

Question 2

poultry

Answer 2

refers to birds raised for food ex. chicken, turkey, duck and goose

Question 3

cut

Answer 3

particular edible part of meat, poultry or fish as it is sold in the marketplace

Question 4

important nutrients of meat, poultry and fish

Answer 4

protein
bvitamins
phosphorous
certain trace minerals
variety of fat

Question 5

fat variation

Answer 5

lower-fish and turkey breast/chicken
high-beef, pork, lamb
varies on the cut and prep methods

Question 6

vary in tenderness

Answer 6

thicker muscle fibers give to meat or poultry a tougher , coarse texture
the more connective tissue the tougher the cut

Question 7

muscles in meat

Answer 7

long and held together by connective tissue

Question 8

fish muscles

Answer 8

short fibers arranged in layers. layers are seperated by fragile connective tissue

Question 9

factors that affect price of meat, poultry, fish

Answer 9

tender cuts are more expensive

boneless meat and poultry is often more expensive

Question 10

beef

Answer 10

meat from cattle over one year old-bright red flesh-fat is firm

Question 11

veal

Answer 11

meat from very young calves-pink color-very little fat

Question 12

lamb

Answer 12

mild falvour-cuts are bright pink/red- brittle fat

Question 13

pork

Answer 13

mild flavour-grayish pink color-solid fat

Question 14

wholesale/retail cuts

Answer 14

wholesale-larger cuts

retail-smaller cuts found in the supermarket

Question 15

variety meats

Answer 15

meat consisting of the internal organs of an animal

Question 16

prime

Answer 16

highest, most expensive grade-well marbled with fat, tender and flavourful

Question 17

choice

Answer 17

most common grade, sold in supermarkets-less marbling, tender, flavourful

Question 18

select

Answer 18

least amount of marbling, least expensive

Question 19

curing

Answer 19

solution is created and the meat soaks in it or is pumped in

Question 20

drying/salting

Answer 20

help preserve the meat

Question 21

smoking

Answer 21

originally meant meat was exposed to wood smoke to preserve and flavour it, but now liquid smoke is used

Question 22

storing fresh meat

Answer 22

cold storage
refridgerate grounf meat for no longer than 1 or 2 days/ other meat can go 3 to 5
for longer storage freeze

Question 23

bone shapes

Answer 23

decide how tender the meat is and how to cook it

Question 24

tender cuts

Answer 24

rib, loin, sirloin, leg or round

Question 25

light meat

Answer 25

leaner, milder flavour

Question 26

dark meat

Answer 26

stronger flavour

Question 27

broiler fryer

Answer 27

most tender, common- can be cooked by almost any method

Question 28

roaster

Answer 28

raised to be roasted whole- slightly larger, older and yield more meat than common

Question 29

stewing chicken

Answer 29

older, mature birds-less tender and cooked in moist hear

Question 30

rock cornish game hens

Answer 30

young, small chickens with less meat

Question 31

capons

Answer 31

desexed roosters under 10 months old-tender and flavourful-best roasted

Question 32

turkey vs chicken

Answer 32

larger than chickens and have a stronger flavour- light meat is leaner more tender, more mild flavour

Question 33

ducks/geese vs chicken/turkey

Answer 33

ducks and geese have dark meat, flavorful but high in fat

Question 34

giblet

Answer 34

edible poultry organs

Question 35

3 things to look for when buying poultry

Answer 35

look for plump meaty birds skin should be smooth and soft, avoid torn or bruised skin color may vary from creamy white to yellow

Question 36

max time poultry should stay in the fridge

Answer 36

one or two days- longer freeze

Question 37

fish vs shellfish

Answer 37

fish have fins and a bony skeleton while shellfish have no fins or bones but shells instead

Question 38

drawn

Answer 38

whole fish with scales, gills and internal organs removed

Question 39

fillet

Answer 39

sides of fish cut lengthwise away from bones and backbone, usually boneless

Question 40

dressed

Answer 40

drawn fish with head,fins and tail removed

Question 41

steaks

Answer 41

cross sections out from large, dressed fish- may contain bones from ribs and backbone

Question 42

crustaceans

Answer 42

long bodies with jointed limbs, covered with shells

Question 43

mollusks

Answer 43

soft bodies, covered by at least one shell

Question 44

3 types of processed fish

Answer 44

dried smoked cured

Question 45

5 guidlines for storing/buying fish

Answer 45

``` judge apperance and aroma should have shiny skin skin should spring back when pressed should have clear full eyes bright red or pink gills ```

Question 46

cooking for tender cuts

Answer 46

dry heat methods ex broiling and roasting

Question 47

cooking for less tender cuts

Answer 47

involve moist heat ex simmering, stewing and brasing | long slow cooking to break down collagen

Question 48

preparing raw meat/poultry

Answer 48

thaw before cooking be sure the cut is clean remove giblets- make sure cavaties are clean

Question 49

2 signs fish is done cooking

Answer 49

flesh turns opaque | when lifted with a fork flesh flakes easily

Question 50

preparing whole poultry for roasting

Answer 50

make the bird compact tie legs together tuck wings under back insert thermometer into thigh