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Flashcards in Meat And Poulty Deck (66):
1

Which birds have more fat younger or older

Older

2

Meat thermometer

Stick the thermometer in bird and make sure it is not by fat or bone and it has to read 185 for bird to be done

3

Hamburger disease

E. coli

4

Can you refreeze totally thawed poultry

No it has to have ice crystals on it

5

Fat content that can be added to ground beef and hamburger

Only up to 30%

6

Where are the tenderest meat found and why

The backbone cause they receive little exercise

7

Is thawing necessary before cooking

No but it will take a lot longer then if it would have thawed

8

Major meat eaten in North America

Pork
Lamb
Beef

9

Main nutrients in meats and other nutrients

Proteins
Iron, phosphorus, copper, thiamin, riboflavin, niacin

10

Oz of meat person cooked and uncooked

Uncooked 4 oz
Cooked 3 oz

11

Ham the 2 processes

Curing
Smoking

12

What is marbling

Are flex of fat throughout the lean of the meat

13

7 sources of variety meats

Liver, heart,kidney, tongue, sweetbreads, tripe, brain

14

Alternatives to frying or deep frying

Boiling

15

Best and worst grades of meat

Best- prime used in restaurants and hotels
Worst- canner used for dog food

16

Why cook meat slower and at a lower temperature

Cause it makes it not burn it makes it more tender flavour full and juicy

17

Why should meat stand 10 mins before carving

It makes it easier to carve

18

Trussing

Is when the wings tips are turned to the shoulders and the drumsticks to the tail

19

3 ways to know poultry is finished cooking

When the meat thermometer reaches185
When u pull the drumsticks and it comes of easily
When U stick a fork and the juices run clear

20

3 ways to safely thaw meat

Bottom shelf of refrigerator on a plate
Place in bag put bag in cold water for 30mins
Place on a plate and put in microwave

21

When to stuff a bird

Just before u put it in the oven and remove right after u cook the bird

22

Which poultry contains more fat dark or white

Dark

23

4 commonly eaten poultry in North America

Chicken
Turkey
Duck
Goose

24

Why we don't put salt on meat before broiling

Cause the salt draws juices from the meat

25

Bacon

Comes from pork and it is the pork belly

26

Ham

From pork and from the hip and butt of piggy

27

What colour of fat is in good quality meat

Creamy white

28

Simmering

When u put whole pieces of meat fully in water

29

Elastin

A protein can not be softened by cooking

30

Collagen

A protein that can be softened by cooking

31

Pink poultry

When the bone is pink it is just a chemical reaction when it gets cooked

32

Brown bones

Happened when blood vessels break when it is frozen

33

Ground meat

Contains only originally fat before grinding

34

Hamburger

Fat added durning grinding only can up to 30%

35

Veal

Beef under 3 months

36

Lambs

Sheep under 12 months

37

Rams

Father male sheep

38

Cows

Mothers beef

39

Bull

Male father cattle

40

Hiefers

Female that have not had a calves

41

Rooster

Male chicken father

42

Hens

Mother female chicken

43

Ewes

Mother female sheep

44

Liver

High in iron

45

Steers

Young males cows

46

Bacon

Comes from pork belly

47

Chops

From veal

48

Swine

Pigs pork

49

Cattle

Beef

50

Sheep

Lambs

51

Yearling

12-24 months old meat

52

Mutton

Meat that is older than 24 months

53

Variety meats

Liver heart kidney tongue sweetbreads tripe brain ( sounds super gross)

54

Chitterlings

Pork intestines

55

Tripe

Stomach lining

56

Sweetbreads

Thymus gland

57

Poultry

Any domestic bird

58

Stewing

Cooking small pieces of meat with some thing else

59

Stir fry

When u stir the meat

60

Dry cooking

Roasting, broiling, pan broiler, frying

61

Moist cooking

Braising and simmering

62

Braising

Cooking meat in a small amount of liquid with a covered pan on low heat

63

Gibites

Internal organs

64

Gizzard

Muscular stomach

65

Gelding

Castrated male

66

Marinades

Herbs and spices cooked with meat over a long period of time