CCA Meat, Poultry & Seafood Flashcards

What is the process of 'butterflying' a shrimp?

Answer: Making a shallow cut along the back to remove the vein and then opening the shrimp partway

Butterflying shrimp involves making a shallow cut along the back to remove the vein, then pressing it open so it fans out flat for cooking or presentation.

What is the primary difference between wet-aged and dry-aged beef?

Answer: Wet-aging is done in vacuum-sealed bags; dry-aging exposes the beef to air in a controlled environment

Wet-aging occurs in vacuum-sealed packaging where the beef ages in its own juices, while dry-aging exposes the beef to controlled air circulation, developing concentrated flavor and tenderness.

Which part of the chicken is the oyster?

Answer: A small, round, flavorful piece of dark meat located in the back near the thigh socket

The oyster is a small, round, flavorful piece of dark meat located on the back of the chicken in the hollow near the thigh socket, considered a prized piece by many chefs.

What is the culinary term for the thin, silver-colored membrane that runs along the surface of certain muscles and must be removed before cooking?

Answer: Silverskin

Silverskin is the tough, silvery connective tissue that covers certain muscles like the pork tenderloin and must be removed as it will not break down during cooking.

What is 'trussing' a chicken?

Answer: Tying the chicken with butcher's twine to compact its shape for even cooking

Trussing is the technique of tying a whole bird with butcher's twine to hold the legs and wings close to the body, promoting even cooking and a compact, attractive presentation.

When purchasing shellfish, which sign indicates that live bivalves (clams, oysters, mussels) are safe to use?

Answer: Their shells are tightly closed or close when tapped

Live bivalves should have tightly closed shells or shells that close when tapped, indicating the animal is still alive and safe to consume.