Meat, Poultry & Seafood Cookery Flashcards

What is the correct fabrication term for cutting a chicken into 8 pieces?

Answer: Cutting into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts)

Cutting a chicken into 8 pieces yields 2 drumsticks, 2 thighs, 2 wings, and 2 breast halves for versatile cooking applications.

What does 'a la minute' mean in professional cooking?

Answer: Cooking each dish to order immediately before service

'À la minute' means cooking each dish individually to order at the time of service, ensuring maximum freshness and quality.

Which shellfish must legally be purchased with a shellfish tag in Canada?

Answer: Oysters, mussels, clams, and scallops (bivalve molluscs)

Canadian regulations require bivalve molluscs (oysters, mussels, clams, scallops) to be accompanied by a shellfish tag for traceability to their harvest area.

What is the 'Maillard reaction' in meat cookery?

Answer: A chemical reaction between amino acids and sugars that causes browning and flavour development at high heat

The Maillard reaction is a chemical browning process between amino acids and reducing sugars that produces hundreds of flavour compounds at temperatures above ~140°C.

What is 'dry aging' of beef?

Answer: Storing beef uncovered under controlled temperature and humidity for weeks to concentrate flavour and tenderize through enzymatic activity

Dry aging stores beef in a controlled environment allowing surface moisture to evaporate and enzymes to break down muscle proteins, intensifying flavour and improving tenderness.

What cooking method is best suited for a delicate white fish fillet like sole?

Answer: Pan-frying or poaching at gentle heat for a short time

Delicate white fish like sole require gentle, quick cooking such as pan-frying or poaching to prevent the fish from breaking apart and overcooking.