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Professional Cook Level 1 > Block E: Meats > Flashcards

Block E: Meats Flashcards

1
Q

Coagulation

A

Process which protein becomes firm (Usually when heated)

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2
Q

Marbling

A

Fat deposit within meat

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3
Q

Connective tissue

A

certain Protein in meat that adds to toughness (some broken down, some not)

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4
Q

Collagen

A

Connective tissue that dissolves with heat

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5
Q

Elastin

A

Connective tissue that doesn’t dissolve with heat

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6
Q

Inspection

A

Govt-mandate examination - to guarantee wholesomeness and fitness to be consumed

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7
Q

Grading

A

Designation for quality. based on texture, firmness, color, marbling, and age/majority

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8
Q

Yield Grade

A

designation of quality. based on usable amount in proportion to fat

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9
Q

Green Meat

A

meat that didn’t have time after ‘death’ to develop tenderness and flavour (didn’t sit/age)

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10
Q

Cryovac

A

Vacuum package to store meats

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11
Q

Dry aging

A

Meat hangs in well ventilated (air circulation) room with carefully controlled temp

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12
Q

Silverskin

A

Thin layer/sheet of connective tissue covering parts of some muscles

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13
Q

Barding

A

Tying thin slices of fat over meat with no natural fat cover to protect while roasting

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14
Q

Larding

A

To insert trips of fat into meat, typically with a needle (also called needling) (prevents meat from drying out)

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15
Q

Doneness

A

Degree to which meat is cooked (ready to consume)

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16
Q

Carryover cooking

A

Rise in temp of meat inside after it is removed from the oven

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17
Q

Variety Meats

A

Organs, glands, and other meats that don’t form dressed carcass

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18
Q

Components of Muscle

A

Muscle fibers, Collagen, Elastin, Fat

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19
Q

Primal Cuts of Front Quarter of Beef

A
  1. Chuck (Shoulder)
  2. Shank (Front Leg)
  3. Brisket (Attached to Shank)
  4. Rib (Upper Back)
  5. Short Plate (Under Rib)
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20
Q

Primal Cuts From Hind Quarter of Beef

A
  1. Full Loin (Short Loin - Mid-upper back and Sirloin - Before Hip)
  2. Flank (Under Loin)
  3. Hip (Round)
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21
Q

Fabricated Cuts from Chuck (Beef)

A

Shoulder Clod, Triangle, Boneless inside chuck, Chuck Tender, Chuck Short Ribs, Cubed (delicatized) Steaks, Stew, ground

22
Q

Fabricated Cuts from Brisket (Beef)

A

Boneless Brisket/Corned Brisket
Ground
Stew

23
Q

Fabricated Cuts From Shank (Beef)

A

Ground

24
Q

Fabricated Cuts From Rib (Beef)

A

Rib Roast (Prime rib)
Rib Steaks (Rib Eye)
Short Ribs

25
Q

Fabricated Cuts From Short Plate (Beef) (or Brisket Plate)

A

Short Ribs
Stew
Ground

26
Q

Fabricated Cuts From Short Loin (Beef)

A

Club (Wing) Steak (bone in)
T-Bone steak (bone in)
Porterhouse Steak (bone in)
Strip Loin
Strip Loin Steak (New York steak)(Entercote Cut from this meat)
Short Tenderloin
Filet Mignons

27
Q

Fabricated Cuts From Sirloin (Beef)

A

Top Sirloin Steak, Boneless
Bottom Sirloin Steak, Boneless
Tenderloin butt
Flank Steak

28
Q

Fabricated Cuts From Flank (Beef)

A

Flank Steak
(Stew and Ground)

29
Q

Fabricated Cuts From Hip (Beef)

A

Ground
Sirloin Tip (Knuckle)
Inside (Top) Round
Outside (Bottom) Round
Eye of Round (Part of Outside Round)
Rump
Hind Shank

30
Q

Cutting Point for Short Loin and Sirloin Butt

A

End of the Pelvic Bone

31
Q

Ribs in
1. Side of Beef
2. Hind Quarter
3. Chuck
4. Primal/Standard Rib

A
  1. 13
  2. 1
  3. 5
  4. 7
32
Q

Finger Bones in Beef Located

A

In the Hip

33
Q

Maturity of Turkeys

A

Young = 5-7 month
Mature = 24 + Weeks

34
Q

Poultry Bones with Maturity

A

Young = Flexible
Old = Brittle

35
Q

Roasting Chickens (Age)

A

12-20 Weeks

36
Q

Fryer Chicken (Age)

A

6-12 weeks

37
Q

Stewing Chickens (Age)

A

6 months

38
Q

Salt Water Vs Fresh Water Fish

A

Salt Water - Cod, Sole, Flounder, Halibut …

Fresh Water - Pike, Trout, Perch, Telapia …

39
Q

Lean Vs Fatty Fish

A

Lean - Halibut, Cod, Sole

Fatty - Salmon, Arctic Char, Tuna

40
Q

Flat Vs Round Fish

A

Flat (4 Fillets) - Sole, Turbot, Flounder

Round (2 Fillets) - Salmon, Trout, Tuna

41
Q

Scallops Varieties

A

Bay, Sea, Calico

42
Q

Types of Molluscs

A

Bivalves - Two Shells (Clams)
Univalves - One Shell (Snail)

43
Q

Adductor

A

Removed from Oyster and Clams

Eaten only from scallops

44
Q

Green (Shrimp)

A

Raw and in shell

45
Q

Supreme and Ballentine

A

Supreme - from Chicken Breast

Ballentine - From Chicken Legs

46
Q

Canada Health Inspection Stamp

A

Round stamp with Canada printed inside and Number of Plant

47
Q

Chicken Grade

A

Canada A, Canada C, Canada Utility

48
Q

Maple Leaf Stamp

A

Grade for Yield

49
Q

Anadromous Vs Catadromous

A

Anadromous - Live in salt water but spawn in Fresh water (Salmon)

Catadromous - Live in fresh water but spawn in salt water (Eel)

50
Q

CFIA

A

Meat inspection

51
Q
A

Professional Cook Level 1 (1 decks)

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