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