ProStart Level 2
Chapter 6 Meats, Poultry and Seafood
Name _________________________
Due date ____________
section 6.1 meat
Study Questions
1. When the USDA grades meat, what 3 traits are they looking for
2. What is the yield grade?
3. Complete the chart for the 3 top Quality Grades for Beef, Lamb and Veal
Grade
Description
Who uses this grade?
Prime
Choice
Select
4. There are two types of connective tissue, collagen and elastin. What does cooking do to each?
5. Define Primal cuts
6. Define Retail cuts. Where can you purchase retail cuts?
7. There are 3 ways to mechanically tenderize meat. What are they?
8. There are 2 ways to tenderize meat using cooking methods. What are the two cooking methods?
9. List 3 factors that should be considered when purchasing meat, poultry and seafood.
10. What is marbling?
11. Complete the following chart on meat using the following cooking methods (broiling, grilling, roasting,
sautéing, stir-frying, pan-frying, deep-frying, poach, simmer, boil, braising, and stewing
Cooking Techniques
List the cooking methods
Type of meat best suited to
method, tender or tough?
Dry Heat
Dry Heat with fat
and oil
Moist Heat
Combination
12. How do you prepare meat strips for sautéing? (see dry-heat cooking with fat and oil)
13. Why do you allow a roast to rest for 15 to 30 minutes after removing it from the oven?
14. What is carryover cooking?
15. Meat served with drippings released during roasting is called _____ ______.
16.
Section 6.2 Poultry
Study Questions
17. What are the 3 grades of Poultry?
18. If you were grading poultry, what would you look for?
19. What is the difference between white meat and dark meat?
20. Meat and Poultry should be received at ______ F
21. When would you reject a delivery of poultry?
22. What is another name for a young pigeon? (seeTable 6.4
23. You are checking to see if your chicken is done.
a. What should happen to the meat when you press on it?
b. What color should the juices look like?
24. Cook poultry to ______ F
25. Poultry should be cooked until the meat is opaque. What does this mean?
26. Describe 3 cooking methods for poultry.
27. What do you do when you truss a turkey or chicken? (see figure 6.35)
Section 6.3 Seafood
Study Questions
28. What are the 4 grades of seafood, as established by the National Marine Fisheries Service (NMFS)?
29. Complete the chart of seafood categories
Seafood categories
Fin fish
Flatfish
Round fish
Shellfish
Crustaceans
Mollusks
Cephalopods
Description
Example
Best cooking technique
30. Match the following forms of round fish with the correct definition. Draw a line to the correct match.
a. Whole or round
Only viscera (guts) removed
b. Drawn
Two sides cut away from the backbone
c. Dressed
Cross section cut, generally from large fish
d. Fish fillet
Boneless pieces cut from the sides
e. Butterfly fillet
The fish just as it was caught
f. Steak
Viscera, scales, fins and often the head removed
31. How do you know if fish is fresh when you receive it?
32. Receive fish and shellfish at ______ F or lower.
33. How long do you have to retain shellfish tags after the last item from the delivery has been served?
34. How do you know if a mollusk (clams, oysters, mussels) is alive when you receive them?
35. What is the best way to determine the proper cooking method for seafood?
36. What are 4 poaching liquids that can be used when cooking seafood?
37. How do you make fumet, a poaching liquid for fish? just the basic steps please.
38. Define En Papillote
39. Define the following combination cooking methods for seafood
a. Bouillabaisse
b. Jambalaya
40. What are the 4 ways you can tell if fish is done?
Section 6.4 Charcuterie and Garde Manger
Study Questions
41. What is the difference between Charcuterie and Garde Manger?
42. Complete the chart on types of Charcuterie
Type of Charcuterie
Definition including ingredients
Examples
Sausage
Fresh sausage
Smoked/Cooked sausage
Dried/Hard sausage
Forcemeat
Pate
Terrine
Mousseline
43. ServSafe Connection
What are the minimum internal temperatures required for TCS foods?
a. Poultry
_____ F for 15 seconds
b. Ground meat, including beef and seafood
_____ F for 15 seconds
c. Seafood and steaks/chips of pork, beef, veal, and lamb
_____ F for 15 seconds
d. Roasts of pork, beef, veal, and lamb
_____ F for 15 seconds