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Leiths Theory > Offal, Meat And Game > Flashcards

Offal, Meat And Game Flashcards

1
Q

What are the game seasons?

A

Generally September/ October to end of Jan for pheasant, partridge, woodcock

August to December for Grouse

All year- pigeon and quail

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2
Q

Why do we hang game meat?

A

Flavour and tenderise

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3
Q

4 classic accompaniment for game

A

Bread sauce, game chips, fried crumb, fruit jelly

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4
Q

What does salmis mean?

A

When part cooked game meat that is re-heated in the sauce and completes the cooking. Very helpful with game due to its lean nature.

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5
Q

What blood is used to thicken judged hare?

A

Hare’s blood

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6
Q

Ideal hanging conditions for game

A

Cool, well ventilated and dry

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7
Q

What is barding?

A

Laying butter and bacon rashers over a bird for roasting

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8
Q

Why is 12rg august an important day in the gaming calendar?

A

Season for grouse starts

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9
Q

How do you decide how long to hang game? (4)

A
  • age of animal
  • feathered required less
  • personal preference for how gamey you want the flavour
  • weather- the warmer it is the less time hanging
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10
Q

How do you identify young from old birds?

A

Flexible, pliable feet, great bone and beak hen young. (Roasting)

Harder bones, scalier feet- best for braising.

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11
Q

How is feathered game hung?

A

By the neck
Guts in

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12
Q

How is furred game hung?

A

Guts out
By the feet

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13
Q

What is larding?

A

When fat is threaded through a lean piece of meat to add moisture and flavour

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14
Q

Name some red offal

A

Heart lungs kidney

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15
Q

Name some white offal

A

Brain, feet, bone marrow, stomach

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16
Q

What to look for when buying offal

A

No discolouration
No malodour
No damage
Deep red colour (not brown or grey)

17
Q

How should offal be stored?

A

In the coolest part of the fridge well covered
Used within 24-48 hours of purchase

18
Q

What is offal

A

Internal parts of the animal which. Are used as food but not skeletal muscle

19
Q

What would make a chicken liver pate grainy and grey?

A

Ocver cooked livers

20
Q

Prepping kidneys/ livers key points

A

Remove tubules, sinew/ membrane.

21
Q

Why are kidneys seized?

A

Browning the kidneys and then placing over a sieve to remove any bitter juices before cooking through

22
Q

How many minutes do you roast a joint of meat for per pound?

A

Chicken, veal, lamb 20 minutes
Pork 25 minutes
Beef 10-15 rare, 15-20 medium, 20-25 well

23
Q

Why do we brown meat?

A

Colour and flavour

24
Q

Ox and pig kidneys are lobulated true or false

A

True

25
Q

Why does meat on the bone take less time to cook?

A

Because bones are conductors of heat so will transfer heat into centre of a joint

26
Q

What is the difference between a pate and a terrine?

A

Pate is mixed all together, a terrine is layered

27
Q

What is a parfait?

A

A flavoured mouse and whipped cream (can be sweet or savoury)

28
Q

What happens if foil gras is cooked for too long? How can you tell if a foil gras parfait is cooked

A
  1. It will melt
  2. It will have a parfait wobb;e/ geneorus wobble
29
Q

What to look for when buying chicken livers?

A

Deep red, no odour, natural shine and moisture, intact

30
Q

Name the 9 parts of lamb starting with head end.

What makes up a whole leg of lamb?

A

Scrag end, middle neck, shoulder, best end of neck, flank (top of body), loin (belly), chump, fillet, knuckle

Fillet and knuckle

31
Q

What is the optimal temperature when cooking red meat in a sous vide?

A

60-65 c

32
Q

What is optimal temperature for fish cookery in a sous vide?

A

50c

33
Q

What is the optimatel temperature for egg cooking in a sous vide?

A

63-64

34
Q

What temperature to cook vegetables in a sous vide?

A

85c

35
Q

3 benefits to sous vide cooking? 3 downsides?

A

Concsutency of cooking and texture
Safety
Maintain nutritional content

De skill chefs
Plastic over use
Not everyone likes the texture

36
Q

3 health and safety consideration when cooking sous vide

A
  1. Food should be cold/ room temperature when sealing
  2. Water bath preheated before use
    Use a reputable source for cooking time and also check internal temp of food before serving
37
Q

How do you prep veal sweetbreads?

A

Soak them overnight in water to drain any blood and toxins, poach them in cold water for 2 mins, then refresh in cold water remove membrane and sinew. Weight overnight to firm them before pan frying.

38
Q

Rules of browning

A

Pat meat dry, enough heat to sizzle, self release, trim excess fat, deglaze ( and taste), don’t over crowd

39
Q

What is a beurre Marie?

A

Butter and flour equal parts to thicken a pan sauce

Leiths Theory (22 decks)

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