chapter 8, meat poultry, and fish Flashcards
meat undergoes _____ to evaluate quality
grading
flecks or thin strips of white fat found throughout the meat
marbling
what does the amount of marbling contribute to the meat
juiciness and flavor, and helps determine grading
the highest grade of meat and contains the most marbling
prime
seven pieces of information that should be on every meat label
type of meat, wholesale cut, retail cut, price per pound, weight, total price, sell-by date
what is the safest way to thaw frozen meat
in the refrigerator
besides marinade, what is another way to add flavor to meat
salting or brining
what are the moist-heat cooking methods
braising, simmering, stewing, slow cooking
what are two methods of checking meat for doneness
thermometer, checking color
what characteristics indicate freshness and high quality when selecting raw chicken
color of creamy white to yellow, cut bones should be a shade of pink or red
what is one east way to determine the best cooking method for a particular type of chicken
size and age
explain how to quickly and safely thaw frozen poultry
thaw in the refrigerator, or in cold water
what is one potential hazard when stuffing poultry
possible salmonella exposure
what temperature ensures food safety when cooking poultry
165 F
which form of fish will have the most waste or inedible portions
whole fish
cook fresh fish for _____ minutes per ____ of thickness
8-10 minutes per inch of thickness
what characteristics indicate that shrimp is adequately cooked
shrimp will become firm and turn pink
thoroughly cooked fish will be _____ and will _____
will be opaque and will flake
how to avoid meat sticking to a grill
oil grill or spray cooking oil
meat that an internal temp of 145 degrees is:
medium
meat that an internal temp of 150 degrees is:
medium-well
meat that an internal temp of 160 degrees is:
well-done
charcoal grills must be lit _____ before cooking
45 minutes
ground meat must be cooked to:
160 degrees
