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Foods > Meat And Poulty > Flashcards

Meat And Poulty Flashcards

1
Q

Which birds have more fat younger or older

A

Older

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2
Q

Meat thermometer

A

Stick the thermometer in bird and make sure it is not by fat or bone and it has to read 185 for bird to be done

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3
Q

Hamburger disease

A

E. coli

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4
Q

Can you refreeze totally thawed poultry

A

No it has to have ice crystals on it

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5
Q

Fat content that can be added to ground beef and hamburger

A

Only up to 30%

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6
Q

Where are the tenderest meat found and why

A

The backbone cause they receive little exercise

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7
Q

Is thawing necessary before cooking

A

No but it will take a lot longer then if it would have thawed

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8
Q

Major meat eaten in North America

A

Pork
Lamb
Beef

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9
Q

Main nutrients in meats and other nutrients

A

Proteins

Iron, phosphorus, copper, thiamin, riboflavin, niacin

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10
Q

Oz of meat person cooked and uncooked

A

Uncooked 4 oz

Cooked 3 oz

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11
Q

Ham the 2 processes

A

Curing

Smoking

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12
Q

What is marbling

A

Are flex of fat throughout the lean of the meat

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13
Q

7 sources of variety meats

A

Liver, heart,kidney, tongue, sweetbreads, tripe, brain

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14
Q

Alternatives to frying or deep frying

A

Boiling

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15
Q

Best and worst grades of meat

A

Best- prime used in restaurants and hotels

Worst- canner used for dog food

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16
Q

Why cook meat slower and at a lower temperature

A

Cause it makes it not burn it makes it more tender flavour full and juicy

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17
Q

Why should meat stand 10 mins before carving

A

It makes it easier to carve

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18
Q

Trussing

A

Is when the wings tips are turned to the shoulders and the drumsticks to the tail

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19
Q

3 ways to know poultry is finished cooking

A

When the meat thermometer reaches185
When u pull the drumsticks and it comes of easily
When U stick a fork and the juices run clear

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20
Q

3 ways to safely thaw meat

A

Bottom shelf of refrigerator on a plate
Place in bag put bag in cold water for 30mins
Place on a plate and put in microwave

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21
Q

When to stuff a bird

A

Just before u put it in the oven and remove right after u cook the bird

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22
Q

Which poultry contains more fat dark or white

A

Dark

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23
Q

4 commonly eaten poultry in North America

A

Chicken
Turkey
Duck
Goose

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24
Q

Why we don’t put salt on meat before broiling

A

Cause the salt draws juices from the meat

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25
Q

Bacon

A

Comes from pork and it is the pork belly

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26
Q

Ham

A

From pork and from the hip and butt of piggy

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27
Q

What colour of fat is in good quality meat

A

Creamy white

28
Q

Simmering

A

When u put whole pieces of meat fully in water

29
Q

Elastin

A

A protein can not be softened by cooking

30
Q

Collagen

A

A protein that can be softened by cooking

31
Q

Pink poultry

A

When the bone is pink it is just a chemical reaction when it gets cooked

32
Q

Brown bones

A

Happened when blood vessels break when it is frozen

33
Q

Ground meat

A

Contains only originally fat before grinding

34
Q

Hamburger

A

Fat added durning grinding only can up to 30%

35
Q

Veal

A

Beef under 3 months

36
Q

Lambs

A

Sheep under 12 months

37
Q

Rams

A

Father male sheep

38
Q

Cows

A

Mothers beef

39
Q

Bull

A

Male father cattle

40
Q

Hiefers

A

Female that have not had a calves

41
Q

Rooster

A

Male chicken father

42
Q

Hens

A

Mother female chicken

43
Q

Ewes

A

Mother female sheep

44
Q

Liver

A

High in iron

45
Q

Steers

A

Young males cows

46
Q

Bacon

A

Comes from pork belly

47
Q

Chops

A

From veal

48
Q

Swine

A

Pigs pork

49
Q

Cattle

A

Beef

50
Q

Sheep

A

Lambs

51
Q

Yearling

A

12-24 months old meat

52
Q

Mutton

A

Meat that is older than 24 months

53
Q

Variety meats

A

Liver heart kidney tongue sweetbreads tripe brain ( sounds super gross)

54
Q

Chitterlings

A

Pork intestines

55
Q

Tripe

A

Stomach lining

56
Q

Sweetbreads

A

Thymus gland

57
Q

Poultry

A

Any domestic bird

58
Q

Stewing

A

Cooking small pieces of meat with some thing else

59
Q

Stir fry

A

When u stir the meat

60
Q

Dry cooking

A

Roasting, broiling, pan broiler, frying

61
Q

Moist cooking

A

Braising and simmering

62
Q

Braising

A

Cooking meat in a small amount of liquid with a covered pan on low heat

63
Q

Gibites

A

Internal organs

64
Q

Gizzard

A

Muscular stomach

65
Q

Gelding

A

Castrated male

66
Q

Marinades

A

Herbs and spices cooked with meat over a long period of time

Foods (8 decks)

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