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KITCHEN ESSENTIALS > FINAL - LESSON 3 > Flashcards

FINAL - LESSON 3 Flashcards

1
Q

the body of a livestock animal ready for butchery, after removal of skin, visceral organs, head, feet etc.

A

CARCASS/CARCASE

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2
Q

Meat of a slaughtered animal.

A

CARCASS

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3
Q

the major component of connective tissues that make up several body parts, including tendons, ligaments, skin, and muscles.

A

COLLAGEN

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4
Q

It is highly elastic and present in connective tissue allowing many tissues in the body to resume their shape after stretching or contracting.

A

ELASTIN

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5
Q

also referred to as variety meats; is the name for internal organs and entrails of a butchered animal.

A

OFFAL

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6
Q

refers to edible flesh of animals.

A

MEAT

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7
Q

COMPOSITION OF MEAT:

WATER - __%
PROTEIN - __%
INTRAMUSCULAR FAT __%
CARBOHYDRATES - __%

A

75%
19%
5%
2.3%

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8
Q

the color depends on the concentration of _______ in muscle fiber.

A

MYOGLOBIN

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9
Q

When myoglobin is exposed to oxygen _____ color appears.

A

REDDISH

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10
Q

Beef, Veal, Lamb, Mutton, Carabeef

A

RED MEAT

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11
Q

may also refer to any lighter-colored meat. It is believed that _______ is healthier than red meat.

A

WHITE MEAT

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12
Q

Pork, poultry, and game, fish and shellfish

A

WHITE MEAT

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13
Q

comes from pork leg. It is usually cured and smoked.

A

HAM

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14
Q

is smoked pork belly meat.

A

BACON

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15
Q

is a cured meat product native to the Philippines. It is sometimes referred to as sweet red pork.

A

TOCINO

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16
Q

are Filipino-style sausages made with ground pork, pork fat, sugar and spices.

A

LONGGANISA

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17
Q

is a Filipino dish made from parts of pig head and chicken liver, usually seasoned with calamansi, onions and chili peppers. It originates from the region of Pampanga in the island of Luzon.

A

SISIG

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18
Q

How do you call the meat of cow or cattle?

A

BEEF & or VEAL

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19
Q

is 6-7 months of age of calves

A

VEAL

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20
Q

is more than one year of cow or cattle’s meat

A

BEEF

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21
Q

Is the meat of domesticated mature cattle usually over 12 months of age

A

BEEF

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22
Q

It is usually bright, cherry red in color with creamy white fat.

A

BEEF

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23
Q

is the collective name for all domesticated oxen.

A

CATTLE

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24
Q

male cattle, usually not raised to be eaten

A

BULLS

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25
Q

young cows

A

CALVES

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26
Q

female cattle after the first calving, raised principally for milk and calf production.

A

COWS

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27
Q

male cattle castrated prior to maturity and principally raised for beef.

A

STEERS

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27
Q

Calves under the age of nine months (8-16 weeks)

A

VEAL

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28
Q
  • Lighter in color than beef
  • More delicate flavor
  • Generally, more tender
A

VEAL

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29
Q

Meat from calves slaughtered when they are older than five months is called _____.

A

CALF

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30
Q

Deeper red, with some marbling and external fat

A

VEAL

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31
Q

how do you call the meat of a goat?

A

CHEVON

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32
Q

how do you call the meat of deer?

A

VENISON

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33
Q

how do you call the meat of a sheep?

A

LAMB (less than 1 year); MUTTON (more than 1 year)

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34
Q

how do you call the meat of a carabao?

A

CARABEEF

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35
Q

consist of one or more muscles which is so made up of many bundles of muscle fibers.

A

LEAN TISSUE

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36
Q

surround the fibers and unties them in bundles.

A

CONNECTIVE TISSUE

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37
Q

arranged in parallel, do not stretch, color is white, disintegrate in hot water.

A

COLLAGEN

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38
Q

yellowish portion, do not tenderize while cooking.

A

ELASTIN

39
Q

around or between muscles.

A

FAT

40
Q

Is about 75% of muscle tissue. Shrinkage can be a big problem in cooking meat which result to loss of weight and loss of profit

A

WATER

41
Q

about 20% of the muscle tissue is ______. It coagulates when it is heated. This means firmer and loses moisture. Coagulation is related to doneness.

A

PROTEIN

42
Q

5% of the muscle tissue is ___.

A

FAT

43
Q

Marbling is fat deposited within the muscle tissue. ________ depends on how much marble contains in the meat.

A

JUICINESS

44
Q

marbling separates muscle fibers, making them easier to chew.

A

TENDERNESS

45
Q

____ depends on the marbling.

A

FLAVOR

46
Q

these are the thymus glands of veal and lambs.

A

SWEETBREADS

47
Q

are the thymus and pancreas glands of animals.

A

SWEETBREADS

48
Q

There are two kinds of sweetbreads:

A

STOMACH SWEETBREADS & NECK SWEETBREADS

49
Q

also known as heart or belly sweetbreads, which are an animal’s pancreas.

A

STOMACH SWEETBREADS

50
Q

throat or gullet sweetbreads, an animal’s thymus gland.

A

NECK SWEETBREADS

51
Q

These glands are classified as _____ in culinary circles, meaning, literally, the “off-fall” or “off-cuts” from the carcass; many call these items variety meats.

A

OFFAL

52
Q

the inner lining of the stomach of ruminant (cud-chewing) animals.

A

TRIPE

53
Q

TUWALYA

A

BLANKET TRIPE

54
Q

libro-libro or librilyo

A

HONEYCOMB TRIPE

55
Q

cleaned intestines

A

CHITTERLINGS

56
Q

include the lights (lungs), melt (spleen) and mesentery (abdominal membrane)

A

OTHER INNARDS

57
Q

this meat immediately after slaughter, without undergoing chilling or freezing.

A

FRESH MEAT

58
Q

chilled meat that has been cooled to a temperature just above freezing ________ within 24 hours after slaughter.

A

1-3˚

59
Q

frozen meat are meat cuts frozen to an eternal temperature of _________

A

20˚C (-40˚F)

60
Q

are meat products that have been treated with curing agent solution like salt, sodium nitrate (salitre), sugar and spices.

A

CURED MEAT

61
Q

dehydrated meats.

A

DRIED MEATS

62
Q

are cooked meat products and only require to be reheated.

A

CANNED MEAT

63
Q

myoglobin from bright red color to grayish brown.

A

CHANGES IN PIGMENT

64
Q

decrease in length of fiber causing shrinkage. Excessive heating makes the meat tougher, stringy and rubbery.

A

CHANGES IN MEAT PROTEIN

65
Q

is due to decomposition of protein and oxidation of fat. Saltiness and sweetness of the blood, and is affected by specie, sex, age, amount of exercise, degree of ripening.

A

FLAVOR

66
Q

The older the animal the stronger the flavor.

(TRUE OR FALSE)

A

TRUE

67
Q

More exercised animals have tougher meat.

(TRUE OR FALSE)

A

TRUE

68
Q

The more varied the feed, the more distinctive its flavor.

(TRUE OR FALSE)

A

TRUE

69
Q

red, juices blood, soft, jelly-like.

A

VERY RARE

70
Q

raw red portion of meat is small, around is pink brown outer surface, juices are red.

A

RARE

71
Q

interior portion is rich pink. Meat is plump and firm.

A

MEDIUM RARE

72
Q

modified rose, pink juices are less.

A

MEDIUM

73
Q

pink color disappears, juices are clear gray, firm to touch.

A

MEDIUM WELL

74
Q

gray inside and out shrunken, little or no juice appear, brown and dry.

A

WELL

75
Q

store the fresh meats at ________

A

32˚ to 36˚F

76
Q

Store fresh meat in the coldest part of the refrigerator.

A

40˚F/ 5˚C or lower

77
Q

Use refrigerated fresh meats within _____ days. Ground meats and variety meats are more perishable than other meats, use them within ____ days.

A

3 - 4; 1 - 2

78
Q

cured and smoke meats, sausages and ready to serve meats, unless the label says otherwise.

A

REFRIGERATOR

79
Q

Freeze meats for longer storage. For maximum keeping quality

A

0˚F/ 18˚C or colder

80
Q

You can freeze luncheon meat, hotdog and ham up to __ months

A

2 MONTHS

81
Q

Ground meats will keep for __ months

A

3 MONTHS

82
Q

Pork cuts for __ months

A

6 MONTHS

83
Q

Lamb will keep up to __ months

A

9 MONTHS

84
Q

Beef will keep for a ____

A

YEAR

85
Q

is very tough and elastic and cooking cannot soften it.

A

ELASTIN

86
Q

also tough and elastic, but cooking can soften and tenderize it.

A

COLLAGEN

87
Q

Elastin can be broken down by:

A
  • POUNDING/BEATING
  • SLICING THINLY
  • GROUNDING
88
Q

involves soaking meat in solution called marinade which contains acid, such as vinegar, lemon/ calamansi juice or tomato juice that helps tenderize meat.

A

MARINATING

89
Q

when animals are slaughtered, their muscles as soft and flabby. Within 6-24 hours, rigor mortis is set in, causing the muscles to contract and stiffen.

A

AGING

90
Q

Cooking meats at too high temperature or for too long will make it _________.

A

TOUGH AND DRY

91
Q

Meat cuts cooked in liquid will _______. This is due to over coagulation of the proteins.

A

FALL APART

92
Q

A veal carcass weighs in a range of 60 to 245 pounds (27 – 110 kg)

(TRUE OR FALSE)

A

TRUE

93
Q

A beef carcass can be as much as __% fat.

A

30

94
Q

A few ____ to ______, a muscle shortens become rigid hard inflexible should not be cooked at this time (rigor mortis)

A

Minutes; 1 hour

95
Q

After a _______, gradual tenderization after freezing. this is the time to cook the meat

A

Few days

KITCHEN ESSENTIALS (14 decks)

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