on cooking chp.10-11
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| show | examination of meats and poultry produced for consumption in the united states.
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| chicken dark meat characteristics | show 🗑
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| show | to cut cooked meat or poultry into portions
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| trussing | show 🗑
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| show | acid: marinates or acids n cooking liquid help tenderize. Enzymes: naturally present n meats, thus importance of aging. meat tenderizers: not recommended since they generally on effect the surface and can alter the texture adversely
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| show | tissue found throughout on animals body that binds together and supports other tissues such as muscles
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| butchers yield | show 🗑
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| jus (zhoo) | show 🗑
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| broiler/fryer | show 🗑
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| show | has no legal restrictions on its meaning or use in marketing. generally only implies that the birds have had access to the outside
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| show | individual portions cut from a subprimal
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| myocommata | show 🗑
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| USDA meat grades for veal | show 🗑
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| USDA meat grades for lamb | show 🗑
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| show | marbling, maturity of animal, texture firmness and color
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| show | shorter, thinner and easier to tear apart (ie cooking or chewing)
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| show | healthy (no disease), sound (clean, sanitary), wholesome (not adulterated), properly labled (it is what it says it is)
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| chicken grading is based on what | show 🗑
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| show | primal cut of lamb between the shoulder and loin. contains eight ribs and portions of the back bone. valued for its tender rib eye muscle aka hotel rack
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| show | sauteed cutlets ( usually veal or poultry) that have been pounded thin and coated with flour.
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| show | a beef steak cut from the tenderloin measuring 3/4 to 1" and 2 to 2.5" in diameter. very lean sometimes wrapped in pork fat or bacon prior to grilling or broiling.classically served on fried bread rounds and topped with a sauce such as mushrooms sauce.
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| 3 additional ways to tenderize elastin | show 🗑
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| sauces for grilled meat | show 🗑
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| portion controlled cuts | show 🗑
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| medium well | show 🗑
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| show | osso buco, pot roast, brisket, braised beef, stews
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| primal cuts | show 🗑
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| show | 3-5 month old chicken suitable for any cooking method young tender meat, smooth textured skin. 31/2-5lbs
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| hen | show 🗑
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| capon | show 🗑
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| show | moderate, modest or small marbling
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| show | broiler/fryer 9-12wks generally 45 days; roaster 3-5mths; capon castrated male less than 8mths old; hen mature female over 10 mths; cock/rooster mature male over 10mths; rock cornish game hen special breed 5-6wks old 3/4-2lbs
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| show | most color in red meat is due to myoglobin (not blood) responsible for storing oxygen in muscle tissue. muscles which are used more and need more oxygen are darker in color
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| silverskin | show 🗑
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| medium | show 🗑
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| chicken white meat characteristics | show 🗑
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| rare | show 🗑
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| yield grade | show 🗑
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| show | feel quite firm and spring back quickly when pressed. no red
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| au jus (aw zhoo) | show 🗑
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| show | freshly slaughtered meats that have not had sufficient time to age and develop tenderness and flavor
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| poultry cooking methods | show 🗑
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| show | prime, choice, select, standard, commercial, utility, cutter, canner
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| marbling | show 🗑
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| show | an electric tool that is used to slice meat, bread, cheese, or raw vegetables into uniform slices. it has a circular blade that runs at high speed, food is placed in a carrier and passed against the blade.
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| fond lie | show 🗑
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| show | chunks of marinated meat (sometimes fish) and veg that are threaded on a skewer and grilled or broiled. aka shashlik
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| primal cuts | show 🗑
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| meat grading | show 🗑
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| grading | show 🗑
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| show | french term for cooking to the ideal degree of doneness; when applied to meat refers to cooking it medium rare
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| show | an elastic network of proteins created when wheat flour is moistened and manipulated
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| show | animals allowed to move freely and roam for natural foods and grasses
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| show | usually an inexpensive, less tender cut of beef that is seafood and braised slowly in a covered pot with a little liquid
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| show | squab is under 1lb; geese is 6-10lbs; muscovy duck; turkey is 4-30lbs; peking is 2-6lbs; quail, ostrich, pheasant
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| medium rare | show 🗑
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