Y.2.U6 Flash
Mat/Poultrty/Seafood
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The highest quality USDA
grade of beef is
1
prime.
1
The connective tissue that
breaks down during long,
slow, moist-heat cooking is
called
2
collagen.
2
The connective tissue that
connects the meat to the bone
and will not break down during
cooking is called
3
elastin.
3
The more time spent
butchering a piece of meat,
the
4
more expensive it will be.
4
Thin, boneless cuts of meat that
are lightly pounded are called
5
scallops.
5
Which fabrication technique
cuts a piece of meat
lengthwise, nearly in half, so
that it opens out and lies
flat?
6
Butterflying
6
Small, round pieces of meat
that are molded by wrapping
them in cheesecloth are
called
7
medallions.
7
Thin strips of meat used for
sautéing are called
8
émincés.
(eh-manss-AY)
8
In order for the muscles to
relax, meat must be aged
___________ hours.
9
48-72
9
Fresh meat must be
delivered at a temperature of
__________ or lower.
10
41°F
10
Which dry-heat cooking
methods are best suited for
chops and steaks?
11
Broiling and grilling
11
Which dry-heat cooking
method is ideal for the
tender cuts from a rib or
tenderloin?
12
Roasting
12
Which cooking method is the
best way to cook tougher
cuts of meat?
13
Braising
13
Marinating tends to make
meat more
14
moist.
14
Meat is firmest when it is
cooked
15
well done.
15
What is the highest quality
grade of poultry?
16
A
16
The process of tying a bird’s
wings and legs to its body is
called
17
trussing.
17
Poultry should be cooked until
it is well done at a temperature
of
18
165°F.
18
Which cooking method is
most suited for preparing
mole poblano?
19
Combination
19
Which grade of seafood is
marked with a stamp?
20
A
20
Which category includes fish
that are oval and flat in shape,
and have both eyes on the
same side of the head?
21
Flatfish
21
Mahi mahi and tuna are
examples of
22
roundfish.
22
Which category of fish includes
those with an outer shell but no
backbone, and that live
primarily in salt water?
23
Shellfish
23
Which category includes
shellfish that have an outer
skeleton and jointed
appendages?
24
Crustaceans
24
Which category of shellfish
includes those with a single
internal shell and tentacles?
25
Cephalopods
25
When only the viscera of a
fish have been removed, the
fish is called
26
drawn.
26
When a fish’s viscera,
scales, fins, and often its
head are removed, it is
called
27
dressed.
27
The process of removing a
shrimp’s digestive tract is
called
28
deveining.
28
How many days must
shellstock identification tags
be kept on file from the date
the last shellfish was sold or
served?
29
90
29
When poultry is done
cooking, its juices should be
30
clear.
30
When fish and seafood
are cooked en papillote,
they are cooked in
31
parchment paper.
31
Which type of sausage is
pepperoni?
32
Dried or hard
32
Sausages are encased in
33
animal intestines.
33
A forcemeat made of
white meat is called a(n)
34
mousseline.
34
Kielbasa and andouille are
examples of which type of
sausage?
35
Fresh
35
A quenelle is a
36
poached, dumpling-shaped
forcemeat.
36
Which method for cooking
poultry retains the most
nutrients?
37
Steaming
37
When a cut of meat or
poultry is barded, it is
38
covered with slices of fat.
38
The first step in trimming a
tenderloin is to
39
trim the fat.
39
The tough membrane on
meat is called
40
silverskin.
40