18 Questions
What cooking method involves quick, high heat searing followed by a low gentle simmer?
Braising
Which part of the chicken contains the vertical rib and hip bones?
Back
What is the specific name of the cooking method where meat is cooked in hot oil or fat?
Frying
Which part of the chicken includes both the drumstick and the thigh?
Leg quarter
What is the name for the upper part of the chicken leg?
Thigh
In poultry, what does the term 'whole chicken' refer to?
Includes both white and dark meat
What is the correct definition of 'Primal cuts' in meat?
The initial pieces of meat obtained from the animal.
What does the 'Plate' cut of beef refer to?
A cut where short ribs and skirt steak are found.
Which cutting style results in 1/2 inch uniform pieces?
Cube
What is the recommended way to avoid slippage when cutting?
Get a good grip on the knife.
Which of the following is not a type of poultry classification?
Red meat
What is the main component of meat muscle?
Myofibrils
What is the primary difference between white meat and dark meat in poultry?
Fat and protein composition
Which breed of duck is predominantly used for egg production?
Khaki Campbell
What percentage of poultry is composed of water?
75%
What is the classification of poultry based on production that lays big eggs and is not heavy in body weight?
Layer
What is the term for a cross breed of Muscovy and common ducks bred predominantly for meat and fat liver production?
Mule
At what age is a broiler or fryer classified?
8 to 10 weeks old
Learn about the importance of allowing meat to rest, the effects of different degrees of doneness on meat, how flavor intensifies with cooking time, the impact of cooking on juiciness, and how tenderness is influenced by connective tissue. Explore the world of poultry, including common varieties like Chicken and Turkey, and classifications based on different criteria.
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