Meat, Poultry, and Seafood Vocab Quiz

What is the definition of 'Meat' according to the document?

• Meat which comes from swine; is regulated with a specific grading system

• Large muscle fibers from four-legged animals

• Meat which has been cooked to an internal temperature of 160°F (71°C)

• Searing the meat before cooking in a flavorful liquid

Imagine you've just grilled a steak to perfection and taken it off the grill. What does 'Carry Over Cooking' refer to in this context?

• Cooking which occurs when the internal temperature continues to cook the meat once it has been removed from the heat source

• Searing the meat before cooking in a flavorful liquid

• Meat which has been cooked with high heat on both sides to at least an internal temperature of 140°F (60°C)

• Meat which comes from young cattle; mostly male calves from dairy herds

At a local butcher's shop, a customer is curious about how the meat is graded. Specifically, they want to know which grade is based upon the maturity of the animal and the amount of marbling found within the meat. How should the butcher explain this?

• Yield Grades

• Medium Rare

• Beef Quality Grades

• Well Done

During a cooking class, the chef explains that to achieve a 'Medium' doneness for a steak, it must reach an internal temperature of what?

• 140°F (60°C)

• 145°F (63°C)

• 160°F (71°C)

• 175°F (79°C)

What does 'Yield Grades' measure in the context of a butcher shop?

• The internal temperature of meat when it is considered 'Well Done'

• The amount of usable or edible meat after it has been trimmed of the fat

• The temperature at which meat continues to cook after being removed from the heat source

• The maturity of the animal and the amount of marbling found within the meat

What does PSE stand for in pork quality grades?

• Prime, Select, Extra

• Pink, Soft, and Exudative

• Premium, Superior, Elite

• Pale, Salty, and Elastic

Why do chefs prefer aging beef before cooking it in high-end restaurants?

• To preserve the beef for longer storage

• To enhance flavor and tenderness of the beef

• To dry the beef for jerky production

• To prepare the beef for immediate cooking

What are retail cuts?

• Cuts of meat used for restaurant use only

• Cuts of meat which are ready for sale

• The first cuts made when butchering an animal

• Cuts of meat that are sold wholesale

During a cooking class, the instructor asks, 'What is Jus Lié?'

• A type of French soup

• A marinade for meat

• Cornstarch and water mixture; thickened gravy

• A sauce made from fruit juices

What does trussing ensure when cooking a turkey for Thanksgiving dinner?

• It ensures the turkey cooks evenly

• It ensures the turkey stays closer together which helps retain juices

• It ensures the turkey develops a crust

• It ensures the turkey remains at a constant temperature