CHAPTER 6 MEAT POULTRY AND SEAFOOD Quality Grade

CHAPTER 6 MEAT, POULTRY AND SEAFOOD

Quality Grade of meat measures what? (353) • The flavor characteristics of meat products.

Yield Grades of meat measure what? (353) • The edible portion or usable meat

According to Table 6. 1, please tell me about the Prime grade of meat. (353) • This is the highest quality available for beef, veal, and lamb. Usually found in only the finest restaurants, hotels, and markets. A lot of marbling and a cover of firm fat, which enables flavor and juiciness. Only a small percentage of beef products meet this standard.

What are the 2 grades assigned by the USDA to most meats? (353) • Quality grade • Yield grade

What are the first cuts the butcher makes? (355 -358) • PRIMAL

What are primal cuts of meat? (356) • The primary divisions of meat produced by the initial butchering of animal carcasses.

What is Offal meat? (359) • Organ meat

What is Kosher meat? (360) • Meat that is specifically slaughtered to comply with Jewish dietary laws.

Using a mallet on meat does what to it? (362) • Tenderize it

What is the process of butchering primal cuts into usable portions, such as roasts or steaks? (364 -367) • Fabrication

• • • What 5 factors should be considered when purchasing meat? (364 -367) Cost Freshness Fat Content Equipment Vendors

What is marbling? (365) • Lines of fat within the lean flesh portion of the meat.

What are the 3 dry heat methods of cooking for cooking high quality, tender cuts of meat? (368) • Broiling • Grilling • Roasting

What do you do to strips of meat before they are sautéed and why? (369) • Lightly dust them with flour and be sure to shake off any excess flour before adding the item to the pan. Flour helps the meat retain moisture and promotes even browning.

How long should meat be allowed to rest after cooking and before slicing? (372) • 15 to 30 minutes

Why should cooked meat be given time to rest before slicing? (372) • This allows less juice to be lost during carving

What is the most versatile protein? (379) • Poultry

What are the 3 grades of poultry? (379) • USDA A • USDA B • USDA C

Which type of poultry meat is low in calories and fat content and cooks faster? (380) • White meat

Tell me about cooking dark meat. (381) • It requires more time to cook.

List the 3 types of poultry fabrication. (382) • Disjointing • Boning • Cutting the bird into pieces

List the 4 reasons why you should reject a delivery of poultry? (385) • Color: Purple or green discoloration around the neck: dark wing tips (red tips are acceptable) • Texture: Stickiness: under the wings and around the joints • Odor: Abnormal, unpleasant odor • Freezer burn: Any signs of frost, ice or leakage from the package

What is a young pigeon called? (386) • Squab

Please explain what it is to truss a poultry item. (387) • The legs and wings are tied to the bird’s body.

When roasting, why area bird’s legs and wings tied to the bird’s body? (387) • So it cooks evenly and stays moist

What is a sauce with a complex flavor? (389) MOLE

What is the highest quality grade of seafood available? (396) • Grade A

Seafood is divided into two major categories. What are they? (396) • Fin fish • Shellfish

What is a shellfish? (397) • Shellfish have an outer shell but no backbone and live primarily in salt water.

What are the 3 categories of shellfish? (397) • Crustaceans • Mollusks • Cephalopods

List the 6 market forms of fin fish. (399) • • • Whole or round Drawn Dressed Butterfly fillet Fish fillet Steak

IQF is an acronym for what? (400) • Individually quick frozen

What kind of food is fabricated using techniques such as scaling, trimming and gutting? (401) • Fin Fish

To be acceptable, fresh fish must meet the following 5 criteria: (402) • Color: Bright red gills; bright shiny skin • Texture: Firm flesh that springs back when touched • Odor: Mild ocean or seaweed smell • Eyes: Bright, clear and full • Packaging: Product should be surrounded by crushed, self-draining ice

What is the process of removing a shrimp’s digestive tract? (402) • Deveining

Moist heat is the best way to cook what kind of fish? (407) • Lean fish

What is fumet? (407) • A rich fish stock made with wine

What is bouillabaisse? (408) • A French seafood stew made with assorted fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

What is a type of fish that have no skeletal system? (410) • SHELL FISH

Charcuterie is a French term that refers to? (415) • Cooked flesh

List the 3 main types of sausages. (416) • Fresh sausage • Smoked or cooked sausages • Dried or hard sausages

What does garde manger refer to? (416) • The department typically found in a classical brigade system kitchen and/or the chef who is responsible for the preparation of cold foods, including salads and salad dressings, cold appetizers, charcuterie items and similar dished.

Bucyrus, Ohio is the Bratwurst capital of the world. Can you tell me what Bratwurst is? (416 -417) • Smoked and cooked sausage

What is a mixture of lean ground meat and fat emulsified in a food grinder and pushed through a sieve to create a smooth paste? (417) • Forcemeat

What are the 2 main types of forcemeat? (417) • Straight forcemeat • Country style forcemeat

What are two examples of dried or hard sausage? (417) • Italian Salami • Pepperoni

What is forcemeat made of veal, poultry or fish called? (418) • Mousseline