Exam 12: Principles of Meat Cookery

What is the term for covering the surface of meat or poultry with thin slices of fatback or bacon?

What is the shape of the meat inspection stamp?

Grilling is an appropriate cooking technique only for tender cuts of meat.

What is the term for the measurement of the amount of usable meat on a carcass?

The average roasting temperature for a small roast is:

Intramuscular fat is a factor in the grading of ______________.

The process of aging meat in vacuum-sealed bags is referred to as __________ aging.

What is the appearance and texture of a medium-rare grilled lamb chop?

Simmering is a cooking method applied to __________ cuts while braising can be applied to both __________ and __________ cuts.

What is the term for the streaks of white fat that can be found in lean muscle tissue?

Name three different types of stews.

What is the grade assigned to well-marbled meats with thick coverings of fat?

The meat grading is voluntary and is paid for by the system.

Describe the three ways the liquid in a braised dish can be thickened.

Fresh meat should be stored at what temperature range?

The yield stamp Canada 1 indicates that the meat includes _______ or more lean meat.

Quality grading indicates how tender and flavourful a cut of meat will be.

Deep-frying and pan-frying are suitable cooking techniques for less tender cuts of meat.

What should you consider when purchasing meats?

There are two types of white stews.What are they?