Meat and Poultry Cookery Flashcards
7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Meat and Poultry Cookery flashcards as text
Which of the following cuts comes from the shoulder of the pig?
Answer: Boston butt
Despite its name, the Boston butt is cut from the upper pork shoulder.
What is the purpose of trussing a chicken before roasting?
Answer: To promote even cooking and a compact shape
Trussing holds the legs and wings close to the body so the bird cooks evenly and holds its shape.
When making a pan sauce after sautéing pork chops, what is the term for dissolving the browned bits with liquid?
Answer: Deglazing
Deglazing uses wine, stock, or another liquid to lift the flavorful fond from the pan.
Why is veal generally lighter in color than beef?
Answer: Young calves have less myoglobin in their muscles
Myoglobin concentration increases with age and exercise, so young calves produce paler meat.
A cook slices a flank steak for fajitas. In which direction should it be sliced for maximum tenderness?
Answer: Against the grain
Cutting across the muscle fibers shortens them, making each bite easier to chew.
What is carryover cooking in a large roast such as prime rib?
Answer: The internal temperature continues rising after removal from the oven
Residual heat in the outer layers keeps raising the center temperature, often by 5-15°F, after roasting.
Which grade of beef in the USDA system has the most marbling?
Answer: Prime
USDA Prime has the highest degree of intramuscular fat, followed by Choice and Select.