CA II Ch 6 Meats, Poultry, and Seafood

The highest quality USDA grade beef is

• good

• prime

• select

• choice

Which dry-heat cooking method is ideal for tender cuts from a rib or tenderloin?

• baking

• grilling

• broiling

• roasting

Marinating tends to make meat more

• lean

• moist

• chewy

• well done

In order for muscles to relax, meat must be aged ___ hours.

• 4-20

• 20-48

• 48-72

• 72-96

Which grade of seafood is marked with a stamp?

• A

• B

• C

• D

When only the viscera of a fish have been removed, the fish is called

• drawn

• whole

• filleted

• dressed

Which category of shellfish includes those with a single internal shell and tentacles?

• finfish

• mollusks

• crustaceans

• cephalopods

The process of removing the shrimp's digestive tract is called

• trussing

• shucking

• deveining

• trimming

When a cut of meat is barded, it is

• sliced very thin

• marinated in the refrigator

• tied so it will cook evenly

• covered with slices of fat

Garde manger is the department in the kitchen that is typically in charge of

• desserts

• hot foods

• cold foods

• expediting food service