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40 Cards in this Set
- Front
- Back
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How to check roast chicken for doneness |
-Touch -Temperature -The looseness of the joints -The color of the juices |
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How to get the most flavor from stewing meats |
Sear the meat first |
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Braising adds what to poultry products |
-Flavor -Tenderness -Color |
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Glandular meats |
(White) -Liver -Kidneys -Sweetbreads -Brains |
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Muscular meats |
(Red) -Heart -Tongue -Tripe -Oxtails |
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Lack of what is the reason that venison loin is cooked rare |
Connective tissue. It is tender enough on its own |
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White stew-Name |
Blancquette |
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Salt removes moisture from meat |
True |
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Cured bacon always contains nitrates |
False |
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After curing, foods are air dried before being smoked. |
True |
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Two examples of flat fish |
-Flounder -Halibut |
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Two examples of round fish |
-Salmon -Mackerel |
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What temp. should fish be frozen at |
0° |
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The green stuff in lobster |
Tomalley |
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Shrimp size indications |
Count per pound |
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How to tell if a fish is fresh |
-The eyes should be clear and bulging -The scales should not fall off -It should have a slight natural slim -Flesh should be firm |
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Bivalves |
Two hinges -Clams -Oysters -Mussels -Scallops |
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Univalves |
One hinge -Abalone -Conch -Snails |
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Cephalopods |
"Headfoot" -Squid -Octopi |
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Crustaceans |
Jointed legs, and segmented shells -lobster -Crabs -Shrimp -Prawns |
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75% of all muscle tissue is? |
Water |
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Tenderness is determined by |
Its grain. The more connective tissue the less tender it will be |
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Stew definition |
To cook covered in a small amount of liquid. |
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Stew |
To simmer food in a small amount of liquid that is usually served with the food as a sauce |
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Emulsified grind sausages |
-Bologna -Mortedella -Hot dogs |
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Prog powder # 1 |
-Insta Cure # 1 -Pink Curing Salt # 1 |
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Temperature rate for cold smoking |
160°-170° |
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Beef grading |
Young -Prime -Choice -Select -Standard Older -Commercial -Utility -Cutter -Canner |
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Beef primals front-back |
-Chuck -Rib -Loin -Round |
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Rib chop-primal |
Rib |
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Loin chop-Primal |
Loin |
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Crown Roast-Primal |
Ribs/Hotel Rack |
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Boneless shoulder-Primal |
Shoulder |
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Scapollini-primal |
Veal leg |
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Saddle roast-Primal |
Loin |
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Bacon-Primal |
Belly |
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Rib chops-primal |
Loin |
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Smoked butt-Primal |
Shoulder |
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Smoked picnic-primal |
Shoulder |
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How to thaw fish |
-Clean and gutted -Gills removed -Shaved or crushed ice -Natural swimming position |
