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Basic Culinary #4
Question | Answer |
---|---|
How many servings from a lamb rack? | 8 |
Green meat | Before aging |
How long does it take for rigor mortis to set in? | 6-24 hrs and dissipates 48-72 hrs |
Which connective tissue breaks down with cooking? | Collagen |
Marbling | Whitish streaks of inter- and intramuscular fat |
Cryovac is what type of aging? | Wet aging |
2 cuts from a tenderloin | Short loin and sirloin |
How do you carve meat? | Against the grain. |
Grading system gives what (2 things)? | Quality and Yield |
What does IMPS stand for? | Institutional Meat Purchase Specifications |
Factors that will determine the quality of beef | Marbling and Animals age |
2 numbers for prime rib | 109 is bone in. 112 is boneless. |
Why would it be important to have average weights in boxed beef? | Portion control, serving sugestion, and cooking methods |
Veal | Calf that is younger than 9 months. |
What grade of meat do most food service operations use? | Choice |
Things to control with inventory of steaks. | Theft |
Ground beef ratio | 80/20 (80% beef/20% fat) |
5 oz. New York strip, what size for the whole (strip loin) fabricating cut? | 10-12 |
How long can you keep boxed beef? | 7 days |
PSMO | Peeled Side Muscle On |
Canadian bacon is what cut? | Loin |
Steam ship round, buffet servings? | Buffet with another entree 75-100 servings. Cocktail buffet 150-200 servings. |
8 Primal Cuts on a Steer | Chuck, Rib, Brisket, Plate, Short Loin, Sirloin, Round, and Flank |