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
What is the safest way to thaw a frozen whole chicken?
Answer: In the refrigerator at 40°F or below
Refrigerator thawing keeps the bird out of the temperature danger zone the entire time.
Which technique involves cooking meat slowly in its own fat, as with duck legs?
Answer: Confit
Confit is the classic French method of slowly cooking and preserving meat submerged in fat.
A brine used for pork chops primarily improves the meat in what way?
Answer: It increases moisture retention and seasons the interior
Salt in the brine alters muscle proteins so they hold more water and carry seasoning deeper.
Why should raw poultry NOT be rinsed in the sink before cooking?
Answer: Splashing water spreads bacteria to nearby surfaces
Rinsing aerosolizes bacteria like Salmonella onto counters and utensils; cooking alone destroys them.
What is the term for the flavorful browned crust formed on seared meat through the Maillard reaction?
Answer: It is a reaction between amino acids and reducing sugars
The Maillard reaction occurs between proteins and sugars at high heat, creating hundreds of flavor compounds.
Which cut would a chef choose for classic beef Wellington?
Answer: Tenderloin
Beef Wellington uses the tender, lean tenderloin wrapped in duxelles and puff pastry.
During grilling, flare-ups are most often caused by what?
Answer: Fat dripping onto the heat source
Rendered fat ignites when it drips onto flames or coals, causing sudden flare-ups.