Princples of meat cookery

Question 1

Primal cuts

Answer 1

the primary divisions of muscles, bone and tissue produced by the initial butchering of the carcass

Question 2

Subprimal cuts

Answer 2

the basic cuts form primals

Question 3

fabricated cuts

Answer 3

Individual portions cut from subprimals

Question 4

What determines meat tenderness

Answer 4

connective tissue

Question 5

Shrinkage

Answer 5

loss of weight ina food due to evaporation of liquid or melting of fat during cooking

Question 6

Marbling

Answer 6

whitish streaks of inter- intramuscular fat

Question 7

Connective tissue

Answer 7

forms the walls of the long muscle cells and binds them into bundles

Question 8

Collagen

Answer 8

Protein in connective tissue; converted to gelatin

Question 9

Elastin

Answer 9

sliverskin: protein in connective tissue that cannot breakdown

Question 10

Butcher

Answer 10

dress/fabricate meat for consumption

Question 11

dress

Answer 11

trim or prepare carcass for consumption

Question 12

Carve

Answer 12

cut cooked meat or poultry into portions

Question 13

best quality grade

Answer 13

Prime

Question 14

2nd best quality grade

Answer 14

Choice

Question 15

3rd best quality grade

Answer 15

select

Question 16

Yield grade

Answer 16

measure of amount of usable product

Question 17

Green meats

Answer 17

Meats that have not been aged long enough for rigor mortis to dissipate, or frozen during period

Question 18

How long does it take for rigor mortis to disspate

Answer 18

48-72 hours

Question 19

Wet aging

Answer 19

vacuum packaged meats under refrigeration for up to 6 weeks , natural enzymes will tenderize and flavor meat

Question 20

Dry aging

Answer 20

environment of controlled temperture, up to six weeks, 5-20% weight can be lost

Question 21

4 factors to purchase meat

Answer 21

1. Employee skill
2. Menu
   3.storage
3. Cost

Question 22

What temp should you store meat

Answer 22

30-35 F

Question 23

Freezer burn

Answer 23

surface dehydration and discoloration of food that results form moisture loss at below freezing temps

Question 24

Tying and Trussing

Answer 24

Tying with butchers twine to hold loose pieces of meat during cooking

Question 25

Barding

Answer 25

covering meat or poultry with thin slices of pork fatback

Question 26

Larding

Answer 26

Inserting small strips of pork fat into meat

Question 27

Chine

Answer 27

backbone or spine of an animal

Question 28

3 factors of something

Answer 28

1. Menu 2. price 3. quality

Question 29

Flashing

Answer 29

Flames shoot up

Question 30

Broiling and grilling

Answer 30

Tender cuts well marbles Degree of doness by thermometer or resistance

Question 31

Small roast

Answer 31

375-450 F

Question 32

Large roast

Answer 32

275-325 F

Question 33

Cutlet

Answer 33

Thick boneless cut of meat

Question 34

Scallop

Answer 34

thin boneless cut of meat

Question 35

emince

Answer 35

small thin boneless of meat

Question 36

Medallion

Answer 36

small round thick meats (migonette)

Question 37

Noisette

Answer 37

small round meat form rib

Question 38

Paillard

Answer 38

pounded scallop

Question 39

Chop

Answer 39

Meat including rib

Question 40

Fricassee

Answer 40

White stew cooked little fat, then liquid goes on

Question 41

Blanquettes

Answer 41

blanches then liquid