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Flashcards in Test 3 Deck (15)
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1
Q

What is the Internal temperature for chicken?

A

165-170 F

2
Q

What is Millard Reaction?

A

The mechanism responsibl;e fpr the browning of non-sugar foods such as meat, chocolate, and bread crusts.

3
Q

Examples of Dry-Heat Cooking Methods?

A

Broiling, Grilling, Roasting, Baking, Sauteing, Pan-Frying, Deep-Fat frying

4
Q

Examples of Moist-Heat Cooking Methods?

A

Poaching, Simmering, Boiling, Steaming

5
Q

Examples of Combination Cooking Methods?

A

Braising, Stewing, Sous Vide, Cook-Chill

6
Q

Parts of Beef and Veal?

A
7
Q

Determining the Doneness are?

A
  1. Touch - Firm Texture 2. Internal Temperature 3. Looseness of joints - When Bone in poultry is done, the leg will begin tp move freely in its socket. 4. Colour pf the Juice - Poultry os done when its juices run clear and Quail and Pheasant may be cooked a point (with traces of pink)
8
Q

Livers, Gizzards, hearts, and necks are commonly called?

A

Giblets

9
Q

What is SweetBread?

A

Sweetbreads are the thymus glands of veal and lamb

10
Q

What are the different kinds of Game Meat?

A

Bison, Deer, Rabbit, Wild Boar

11
Q

How to cut the short loin and Sirloin from the beef, Veal,lamb?

A

Cut it from 12 - 13 rib

12
Q

What is Myoglobin?

A

Myoglobin is the protein thats stores oxygen for the muscle tissues to use. More active muscles reuqire more myoglobin and tend to be darker than less active ones. Because chickens and turkeys generally do not fly, their breast and wing muscles contain little myoglobin and are therefore a light colour. Birds that do fly have only dark meat. Dark Meat also contains more fat and connective tisse that light meat, and its cooking time is longer.

13
Q

Parts of Pork and Lamb?

A
14
Q

Some Fabricated Parts and Cooking Methods for Pork and Lamb?

A
15
Q

Some Fabricated Parts and Cooking Method for Beef and Veal?

A