chapter 8, meat poultry, and fish

Question 1

meat undergoes _____ to evaluate quality

Answer 1

grading

Question 2

flecks or thin strips of white fat found throughout the meat

Answer 2

marbling

Question 3

what does the amount of marbling contribute to the meat

Answer 3

juiciness and flavor, and helps determine grading

Question 4

the highest grade of meat and contains the most marbling

Answer 4

prime

Question 5

seven pieces of information that should be on every meat label

Answer 5

type of meat, wholesale cut, retail cut, price per pound, weight, total price, sell-by date

Question 6

what is the safest way to thaw frozen meat

Answer 6

in the refrigerator

Question 7

besides marinade, what is another way to add flavor to meat

Answer 7

salting or brining

Question 8

what are the moist-heat cooking methods

Answer 8

braising, simmering, stewing, slow cooking

Question 9

what are two methods of checking meat for doneness

Answer 9

thermometer, checking color

Question 10

what characteristics indicate freshness and high quality when selecting raw chicken

Answer 10

color of creamy white to yellow, cut bones should be a shade of pink or red

Question 11

what is one east way to determine the best cooking method for a particular type of chicken

Answer 11

size and age

Question 12

explain how to quickly and safely thaw frozen poultry

Answer 12

thaw in the refrigerator, or in cold water

Question 13

what is one potential hazard when stuffing poultry

Answer 13

possible salmonella exposure

Question 14

what temperature ensures food safety when cooking poultry

Answer 14

165 F

Question 15

which form of fish will have the most waste or inedible portions

Answer 15

whole fish

Question 16

cook fresh fish for _____ minutes per ____ of thickness

Answer 16

8-10 minutes per inch of thickness

Question 17

what characteristics indicate that shrimp is adequately cooked

Answer 17

shrimp will become firm and turn pink

Question 18

thoroughly cooked fish will be _____ and will _____

Answer 18

will be opaque and will flake

Question 19

how to avoid meat sticking to a grill

Answer 19

oil grill or spray cooking oil

Question 20

meat that an internal temp of 145 degrees is:

Answer 20

medium

Question 21

meat that an internal temp of 150 degrees is:

Answer 21

medium-well

Question 22

meat that an internal temp of 160 degrees is:

Answer 22

well-done

Question 23

charcoal grills must be lit _____ before cooking

Answer 23

45 minutes

Question 24

ground meat must be cooked to:

Answer 24

160 degrees