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65 Cards in this Set
- Front
- Back
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Fin Fish
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fish with fins and internal skeletons
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Shellfish
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fish with external shells but no internal bone structure
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Fatty fish
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>5% fat- bluefish, sardines, tuna, salmon
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Lean fish
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<2.5% fat- cod, flounder, bass, halibut
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Whole/round cut
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fish completely intact, as caught
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Drawn cut
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fish viscera (organs) removed
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Dressed cut
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fish viscera, scales, head, tail, fins removed
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Steaks (fish)
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Cross slices, each containing a section of backbone
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Fillets
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boneless sides of fish
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Sticks/tranches (fish)
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cross section slices of filets
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Butterflied filets
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both sides of fish joined
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surumi
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Type of fabricated fish, minced fish meat that resembles crab, shrimp, or scallops
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What is surumi made from?
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Alaskan pollock
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Why are large shrimp deveined?
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Sand vein contains the digestive waste of the shell fish and contributes a gritty, sandy mouth feel
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What are the factors contributing to the tenderness of fish?
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a. 3% content of collagen
b. Less amount of amino acid- hydroxyproline c. Short fiber muscle structure |
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How do you determine the doneness of fish? (3)
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a. Flesh turns from translucent to opaque
b. Flaky c. 145 F |
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Cornish Game Hen
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M/F, 5-6 weeks, ¾-2 lbs, tender
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Broilers/Fryers
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M/F, 6-12 weeks, 1.5-3.5 lbs, tender skin/meat and flexible breast bone
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Roasters
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M/F, 3-5 months, 3.5-5 lbs, tender skin/meat, less flexible breast bone
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Capon
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neutered male, <8 months, 5-8 lbs, very tender, large breast, $$
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Hen/fowl
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matured female, 10+ months, 3.5-6 lbs, tough skin/meat and hardened breast bone
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Rooster/cock
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matured male, 10+ months, 4-6 lbs, tough skin and dark meat
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Light meat (poultry)- characteristics and where it is found (compared to dark meat)
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less fat, less connective tissue, cooks fast
breast and wings |
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Dark meat (poultry)- characteristics and where it is found (compared to light meat)
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more fat, more connective tissue, cooks longer
drumsticks and thighs |
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myoglobin
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protein that stores oxygen in muscles
amount determines color of meat |
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adipose tissue
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fat in poultry
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Where is fat stored in poultry (3)
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skin, abdominal cavity, fat pad near tail
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Poultry cut- Poultry half
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full length split down back
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Poultry cut- Breast quarter
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half a breast, wing, portion of back
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Poultry cut- Leg quarter
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thigh, drumstick, portion of back
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Poultry grading criteria (4)
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shape of carcass, amount of fat/flesh, pinfeathers, cuts/bruises
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How long should a bird be allowed to rest before carving?
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20 min.
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Refrigerator storage of poultry?
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<40 F in fridge for 3 days, vapor proof wrapping, kept on bottom shelf
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How long does whole frozen poultry last?
How long does cooked leftovers poultry last (frozen)? |
6-12 months (whole)
4 months (leftovers) |
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Beef- heifer
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unbred female
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Beef- Steer
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male, young castration for quick weight gain
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Beef- Bulls
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male, uncastrated, tough meat used for processed food
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Beef- Veal
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m/f, 3 weeks-3 months, fed milk/restricted movements, milky/pale/tender meat
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Difference between lamb and mutton?
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Lamb- <14 months
Mutton- >14 months, darker/tougher, stronger flavor |
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Difference between primal and retail cuts of beef?
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primal cuts (wholesale, large pieces of meat)
Retail cuts (small, for consumer) |
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Types of primal beef cuts?
Which are tender? |
Blade, rib, loin, sirloin, shank/brisket, leg, short plate, flank
1. Tender= rib, loin, sirloin |
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Which retail cuts of beef are most tender?
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Tenderloins and steaks are most tender
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Collagen (red meat)
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White connective tissue; coats muscle fiber bundles; higher in older animals and exercised muscle
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Elastin
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Includes tendons/blood vessels, higher in older animals
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Myoglobin
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cause of pigment, receives oxygen from blood & stores it in muscles
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Hemoglobin
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Hemoglobin transports oxygen throughout the body; found mostly in bloodstream
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What is the natural pigment in the muscle of red meat?
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Color comes primarily from myoglobin and secondarily from hemoglobin
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Barding
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Tying slices of fat over the surface of meat to protect them while roasting
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Larding
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Inserting strips of fat with a larding needle into meets low in marbling
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General components of an American diet? (3)
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a. High intake of red meats
b. High intake of refined sugar and sweets c. Low intake of vegetables and fruits |
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What are some methods you can utilize when trying to reduce fat in baked goods? (3)
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Use low fat milk/cream, use egg whites, replace fat with fruit puree
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What are some ways you can reduce fat in salad dressings?
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1 part oil, 1 part vinegar, 1 part non-acid ingredient
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What are some health risks associated with a high fat intake? (5)
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a. Type II Diabetes
b. Hypertension c. Stroke d. Osteoarthritis e. Certain types of cancers |
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Portion
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amount of a specific food you choose to eat
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Serving
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amount of food recommended from each food group
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Red meats, butter, milk, cheese, and tropical oils (coconut, palm) are all sources of what?
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Saturated and trans-fats
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Why are more people choosing to follow a vegetarian lifestyle? (5)
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a. Health
b. Ethics and animal rights c. Environment d. Economics e. Religion |
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Amount of protein in soybeans?
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34%
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Nuts and seeds are what percentage protein?
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10-28%
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Tofu
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Soymilk coagulated with calcium salts to make “cheese”
1. Silken, Firm, and Extra firm |
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Tempeh
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i. Cooked soybeans are inoculated with a mold
ii. Forms a nutty cake that is fried or roasted |
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TVP
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texturized vegetable protein
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Lacto-vegetarian
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Can eat dairy, but not eggs
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Lacto-ovo-vegetarian
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Can eat dairy and eggs
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Ovo-vegetarian
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Can eat eggs, but not dairy
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