Cooking Lessons Meat and Poultry Cookery Questions and Answers Flashcards
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Read the first 6 Cooking Lessons Meat and Poultry Cookery Questions and Answers flashcards as text
What is 'spatchcocking' a chicken?
Answer: Removing the backbone so it lies flat for even cooking
Spatchcocking (also called butterflying) involves removing the backbone of a bird and pressing it flat, which promotes even cooking and crispier skin.
Which type of steak cut comes from the short loin and contains both the tenderloin and strip loin separated by a T-shaped bone?
Answer: T-bone
The T-bone steak is cut from the short loin and features a T-shaped vertebra bone with strip loin on one side and a smaller portion of tenderloin on the other.
What is the maillard reaction as it relates to cooking meat?
Answer: A chemical reaction between amino acids and sugars that creates browning and complex flavors
The Maillard reaction is a non-enzymatic browning process between amino acids and reducing sugars that produces hundreds of flavor compounds and the characteristic brown crust on seared meat.
How long should a large roast (over 3 lbs) rest before carving?
Answer: 15–20 minutes
Large roasts should rest 15–20 minutes so the juices redistribute throughout the meat, preventing them from running out when sliced.
Which cooking fat has the highest smoke point and is therefore best suited for high-heat searing of steaks?
Answer: Clarified butter (ghee)
Clarified butter (ghee) has a smoke point around 450°F (232°C) because the milk solids that burn at lower temperatures have been removed, making it ideal for high-heat searing.
What is the correct way to slice cooked flank steak for maximum tenderness?
Answer: Against the grain at a slight angle
Slicing against the grain shortens the long muscle fibers, making each bite easier to chew and significantly increasing the perceived tenderness of flank steak.