Block E: Meats

Question 1

Coagulation

Answer 1

Process which protein becomes firm (Usually when heated)

Question 2

Marbling

Answer 2

Fat deposit within meat

Question 3

Connective tissue

Answer 3

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

Question 4

Collagen

Answer 4

Connective tissue that dissolves with heat

Question 5

Elastin

Answer 5

Connective tissue that doesn’t dissolve with heat

Question 6

Inspection

Answer 6

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

Question 7

Grading

Answer 7

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

Question 8

Yield Grade

Answer 8

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

Question 9

Green Meat

Answer 9

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

Question 10

Cryovac

Answer 10

Vacuum package to store meats

Question 11

Dry aging

Answer 11

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

Question 12

Silverskin

Answer 12

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

Question 13

Barding

Answer 13

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

Question 14

Larding

Answer 14

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

Question 15

Doneness

Answer 15

Degree to which meat is cooked (ready to consume)

Question 16

Carryover cooking

Answer 16

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

Question 17

Variety Meats

Answer 17

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

Question 18

Components of Muscle

Answer 18

Muscle fibers, Collagen, Elastin, Fat

Question 19

Primal Cuts of Front Quarter of Beef

Answer 19

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

Question 20

Primal Cuts From Hind Quarter of Beef

Answer 20

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

Question 21

Fabricated Cuts from Chuck (Beef)

Answer 21

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

Question 22

Fabricated Cuts from Brisket (Beef)

Answer 22

Boneless Brisket/Corned Brisket
Ground
Stew

Question 23

Fabricated Cuts From Shank (Beef)

Answer 23

Ground

Question 24

Fabricated Cuts From Rib (Beef)

Answer 24

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

Question 25

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

Answer 25

Short Ribs Stew Ground

Question 26

Fabricated Cuts From Short Loin (Beef)

Answer 26

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

Question 27

Fabricated Cuts From Sirloin (Beef)

Answer 27

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

Question 28

Fabricated Cuts From Flank (Beef)

Answer 28

Flank Steak (Stew and Ground)

Question 29

Fabricated Cuts From Hip (Beef)

Answer 29

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

Question 30

Cutting Point for Short Loin and Sirloin Butt

Answer 30

End of the Pelvic Bone

Question 31

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

Answer 31

1. 13 2. 1 3. 5 4. 7

Question 32

Finger Bones in Beef Located

Answer 32

In the Hip

Question 33

Maturity of Turkeys

Answer 33

Young = 5-7 month Mature = 24 + Weeks

Question 34

Poultry Bones with Maturity

Answer 34

Young = Flexible Old = Brittle

Question 35

Roasting Chickens (Age)

Answer 35

12-20 Weeks

Question 36

Fryer Chicken (Age)

Answer 36

6-12 weeks

Question 37

Stewing Chickens (Age)

Answer 37

6 months

Question 38

Salt Water Vs Fresh Water Fish

Answer 38

Salt Water - Cod, Sole, Flounder, Halibut ... Fresh Water - Pike, Trout, Perch, Telapia ...

Question 39

Lean Vs Fatty Fish

Answer 39

Lean - Halibut, Cod, Sole Fatty - Salmon, Arctic Char, Tuna

Question 40

Flat Vs Round Fish

Answer 40

Flat (4 Fillets) - Sole, Turbot, Flounder Round (2 Fillets) - Salmon, Trout, Tuna

Question 41

Scallops Varieties

Answer 41

Bay, Sea, Calico

Question 42

Types of Molluscs

Answer 42

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

Question 43

Adductor

Answer 43

Removed from Oyster and Clams Eaten only from scallops

Question 44

Green (Shrimp)

Answer 44

Raw and in shell

Question 45

Supreme and Ballentine

Answer 45

Supreme - from Chicken Breast Ballentine - From Chicken Legs

Question 46

Canada Health Inspection Stamp

Answer 46

Round stamp with Canada printed inside and Number of Plant

Question 47

Chicken Grade

Answer 47

Canada A, Canada C, Canada Utility

Question 48

Maple Leaf Stamp

Answer 48

Grade for Yield

Question 49

Anadromous Vs Catadromous

Answer 49

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

Question 50

CFIA

Answer 50

Meat inspection