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 internal temperature does the USDA recommend for a whole-muscle pork chop, followed by a rest?
Answer: 145°F (63°C) with a 3-minute rest
Whole cuts of pork are safe at 145°F followed by a three-minute rest, leaving them slightly pink and juicy.
Which of these describes 'spatchcocking' a chicken?
Answer: Removing the backbone and flattening the bird
Spatchcocking (butterflying) flattens the bird so it cooks faster and more evenly.
A stew recipe calls for browning beef cubes in batches rather than all at once. Why?
Answer: Overcrowding lowers pan temperature and steams the meat instead of browning it
Too much meat at once drops the pan temperature, releasing moisture that prevents proper searing.
What distinguishes white meat from dark meat in poultry?
Answer: Dark meat comes from muscles used more, containing more myoglobin and fat
Frequently used muscles like legs and thighs contain more myoglobin, making them darker and richer.
Which method best describes barding a lean roast?
Answer: Wrapping or covering the meat with a layer of fat such as bacon
Barding adds an external fat layer to baste lean meat and prevent drying during roasting.
After cooking, how long can cooked chicken safely sit at room temperature before it must be refrigerated?
Answer: 2 hours (1 hour if above 90°F)
Perishable cooked foods should be refrigerated within 2 hours, or 1 hour in hot conditions above 90°F.
Which cut is traditionally used for making corned beef?
Answer: Brisket
Corned beef is made by curing brisket in a seasoned salt brine.