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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
young cows
CALVES
26
female cattle after the first calving, raised principally for milk and calf production.
COWS
27
male cattle castrated prior to maturity and principally raised for beef.
STEERS
27
Calves under the age of nine months (8-16 weeks)
VEAL
28
* Lighter in color than beef * More delicate flavor * Generally, more tender
VEAL
29
Meat from calves slaughtered when they are older than five months is called _____.
CALF
30
Deeper red, with some marbling and external fat
VEAL
31
how do you call the meat of a goat?
CHEVON
32
how do you call the meat of deer?
VENISON
33
how do you call the meat of a sheep?
LAMB (less than 1 year); MUTTON (more than 1 year)
34
how do you call the meat of a carabao?
CARABEEF
35
consist of one or more muscles which is so made up of many bundles of muscle fibers.
LEAN TISSUE
36
surround the fibers and unties them in bundles.
CONNECTIVE TISSUE
37
arranged in parallel, do not stretch, color is white, disintegrate in hot water.
COLLAGEN
38
yellowish portion, do not tenderize while cooking.
ELASTIN
39
around or between muscles.
FAT
40
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
WATER
41
about 20% of the muscle tissue is ______. It coagulates when it is heated. This means firmer and loses moisture. Coagulation is related to doneness.
PROTEIN
42
5% of the muscle tissue is ___.
FAT
43
Marbling is fat deposited within the muscle tissue. ________ depends on how much marble contains in the meat.
JUICINESS
44
marbling separates muscle fibers, making them easier to chew.
TENDERNESS
45
____ depends on the marbling.
FLAVOR
46
these are the thymus glands of veal and lambs.
SWEETBREADS
47
are the thymus and pancreas glands of animals.
SWEETBREADS
48
There are two kinds of sweetbreads:
STOMACH SWEETBREADS & NECK SWEETBREADS
49
also known as heart or belly sweetbreads, which are an animal’s pancreas.
STOMACH SWEETBREADS
50
throat or gullet sweetbreads, an animal’s thymus gland.
NECK SWEETBREADS
51
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.
OFFAL
52
the inner lining of the stomach of ruminant (cud-chewing) animals.
TRIPE
53
TUWALYA
BLANKET TRIPE
54
libro-libro or librilyo
HONEYCOMB TRIPE
55
cleaned intestines
CHITTERLINGS
56
include the lights (lungs), melt (spleen) and mesentery (abdominal membrane)
OTHER INNARDS
57
this meat immediately after slaughter, without undergoing chilling or freezing.
FRESH MEAT
58
chilled meat that has been cooled to a temperature just above freezing ________ within 24 hours after slaughter.
1-3˚
59
frozen meat are meat cuts frozen to an eternal temperature of _________
20˚C (-40˚F)
60
are meat products that have been treated with curing agent solution like salt, sodium nitrate (salitre), sugar and spices.
CURED MEAT
61
dehydrated meats.
DRIED MEATS
62
are cooked meat products and only require to be reheated.
CANNED MEAT
63
myoglobin from bright red color to grayish brown.
CHANGES IN PIGMENT
64
decrease in length of fiber causing shrinkage. Excessive heating makes the meat tougher, stringy and rubbery.
CHANGES IN MEAT PROTEIN
65
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.
FLAVOR
66
The older the animal the stronger the flavor. (TRUE OR FALSE)
TRUE
67
More exercised animals have tougher meat. (TRUE OR FALSE)
TRUE
68
The more varied the feed, the more distinctive its flavor. (TRUE OR FALSE)
TRUE
69
red, juices blood, soft, jelly-like.
VERY RARE
70
raw red portion of meat is small, around is pink brown outer surface, juices are red.
RARE
71
interior portion is rich pink. Meat is plump and firm.
MEDIUM RARE
72
modified rose, pink juices are less.
MEDIUM
73
pink color disappears, juices are clear gray, firm to touch.
MEDIUM WELL
74
gray inside and out shrunken, little or no juice appear, brown and dry.
WELL
75
store the fresh meats at ________
32˚ to 36˚F
76
Store fresh meat in the coldest part of the refrigerator.
40˚F/ 5˚C or lower
77
Use refrigerated fresh meats within _____ days. Ground meats and variety meats are more perishable than other meats, use them within ____ days.
3 - 4; 1 - 2
78
cured and smoke meats, sausages and ready to serve meats, unless the label says otherwise.
REFRIGERATOR
79
Freeze meats for longer storage. For maximum keeping quality
0˚F/ 18˚C or colder
80
You can freeze luncheon meat, hotdog and ham up to __ months
2 MONTHS
81
Ground meats will keep for __ months
3 MONTHS
82
Pork cuts for __ months
6 MONTHS
83
Lamb will keep up to __ months
9 MONTHS
84
Beef will keep for a ____
YEAR
85
is very tough and elastic and cooking cannot soften it.
ELASTIN
86
also tough and elastic, but cooking can soften and tenderize it.
COLLAGEN
87
Elastin can be broken down by:
- POUNDING/BEATING - SLICING THINLY - GROUNDING
88
involves soaking meat in solution called marinade which contains acid, such as vinegar, lemon/ calamansi juice or tomato juice that helps tenderize meat.
MARINATING
89
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.
AGING
90
Cooking meats at too high temperature or for too long will make it _________.
TOUGH AND DRY
91
Meat cuts cooked in liquid will _______. This is due to over coagulation of the proteins.
FALL APART
92
A veal carcass weighs in a range of 60 to 245 pounds (27 – 110 kg) (TRUE OR FALSE)
TRUE
93
A beef carcass can be as much as __% fat.
30
94
A few ____ to ______, a muscle shortens become rigid hard inflexible should not be cooked at this time (rigor mortis)
Minutes; 1 hour
95
After a _______, gradual tenderization after freezing. this is the time to cook the meat
Few days

KITCHEN ESSENTIALS (14 decks)

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