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Reviwer monthly > TLE > Flashcards

TLE Flashcards

1
Q

How many percent water in meat?

A

75

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2
Q

Meat is up about how many percent of protein?

A

20

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3
Q

An Important vehicle for flavor and tenderness in meat?

A

Fat

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4
Q

A very small component of meat but its presence is important because of Maillard Reaction

A

Carbohydrate

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5
Q

What are the components of meat?

A

Water
Protein
Fat
Carbohydrate

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6
Q

It hold together the muscle of fibers of meat

A

Connective Tissues

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7
Q

What are the two kinds of connective tissue

A

Collagen and Elastin

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8
Q

Kind of connective tissue that is white in color

A

Collagen

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9
Q

Kind of tissue that is yellow in color

A

Elastin

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10
Q

What are the four primary categories of meat sold in the market?

A

Beef
Pork
Lamb
Veal

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11
Q

Meat from cattle or cows

A

Beef

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12
Q

Meat from domestic pigs

A

Pork

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13
Q

The meat from a young sheep

A

Lamb

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14
Q

Meat from young cattle or young cow

A

Veal

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15
Q

To kill or slaughther an animal for its meat

A

To butcher

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16
Q

To cut or slice raw meat in small pieces

A

To fabricate

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17
Q

To cut up cooked meat for serving

A

To carve

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18
Q

Slaughthered body of an animal

A

carcass

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19
Q

Basic or initial cuts of meat

A

Primal Cuts

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20
Q

Smaller cuts or portions of mea coming from the primal cuts

A

Fabricated cuts

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21
Q

What are the beef cuts?

A

Short loin
Sirloin
Flank
Round

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22
Q

What are the types of pork cuts?

A

Shoulder Picnic
Boston Butt
Loin
Ham
Belly
Spareribs
Fatback
Jowl
Hock

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23
Q

What are the types of Lamb Cuts

A

Shoulder
Breast
Foreshank
Rib

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24
Q

cooking method that conduct heat to the food without the use of moisture

A

Dry-heat methods

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25
Q

cooking methods that conduct heat to the food by using water or cooking liquids

A

Moist-heat methods

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26
Q

Wrapping slices of fat

A

Barding

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27
Q

strips of fat are inserted into meat

A

Larding

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28
Q

Means to cook moderate amount of fat

A

Pan frying

29
Q

to coat or cover food items with breadcrumbs

A

Breading

30
Q

used to bread or coat food items

A

Standard Breading Procedure

31
Q

3 ingredients in breading

A

Flour
Egg wash
Crumbs

32
Q

helps egg wash to stick

A

flour

33
Q

mixture of egg and a liquid

A

egg wash

34
Q

combined with the egg wash

A

crumbs

35
Q

Someone who sells poulet

A

Pouletrie

36
Q

Pertains domesticated birds that humans keep for food

A

Poultry

37
Q

Two kind of flesh in poultry

A

Light and dark meat

38
Q

Classifies poultry according to species

A

kind

39
Q

classifies according to its kind based on age and sex of the poultry

A

Class

40
Q

complex chemical reaction responsible for browning meats

A

Maillard Reaction

41
Q

Most popular poultry used in the kitchenk

A

Chicken

42
Q

Roasted duck dish from china

A

Peking duck

43
Q

classify poultry how much cleaning and processing it has undergone

A

style

44
Q

large bird that is traditionally served roasted during christmas/thanksgiving

A

Turkey

45
Q

Young pigeons is called what?

A

squabs

46
Q

Farmed for their eggs and meat and orignated from africa

A

Guinea Fowls

47
Q

Aged 6-12 weeks, can be male or female

A

Broiler or fryer

48
Q

Aged 3-5 months, can be male or female

A

Roaster

49
Q

aged 8months, male chicken

A

Capon

50
Q

Aged more than 10months, usually a hen

A

Stewing Chicken

51
Q

Aged more than 10months, mature male chicken

A

Cock or rooster

52
Q

Aged less than 8 weeks

A

Broiler or fryer duckling

53
Q

Aged more than 6months

A

Mature duck

54
Q

Aged more then 16 weeks

A

Roaster Duckling

55
Q

Aged more than 6 months

A

Mature Duck

56
Q

Aged less than 6 months

A

Young goose

57
Q

Aged more than 6 months

A

Mature Goose

58
Q

Aged less than 16 weeks, can be male or female

A

Fryer or roaster

59
Q

Aged 5-7 months can be male(tom) female(hen)

A

Young

60
Q

Aged less than 15 months

A

Yearling

61
Q

Aged more than 15 months

A

Mature or old

62
Q

Aged 3-4 weeks

A

Squab

63
Q

Aged more than 4 weeks

A

Pigeon

64
Q

ready to cook whole chicken is available in market and groceries

A

Whole

65
Q

White mean part of the chicken

A

Breasts

66
Q

it is also called drumstic and the dark meat of the chicken

A

legs

67
Q

to cook foos items in a small amount of fat

A

Sauteing

68
Q

A thickening agent

A

Roux

69
Q

Mixture of starch and cold water

A

slurry

Reviwer monthly (2 decks)

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