Meat, Poultry & Seafood Cookery Flashcards

What is the recommended storage temperature for fresh fish in a commercial kitchen?

Answer: 0–2°C (packed in ice)

Fresh fish should be stored at 0–2°C, ideally packed in ice, to slow bacterial growth and maximize shelf life.

What is the primary difference between roasting and baking when applied to meats?

Answer: Both are identical dry-heat methods, but roasting typically applies to meats and baking to pastry/breads

In culinary terminology, roasting and baking are both dry-heat oven methods, but 'roasting' conventionally refers to meats and vegetables while 'baking' refers to breads and pastries.

What is 'spatchcocking' a poultry bird?

Answer: Removing the backbone so the bird lies flat for even, faster cooking

Spatchcocking (also called butterflying) involves removing the backbone so the bird lies flat, allowing even cooking and crispier skin in less time.

Which internal temperature indicates that ground beef is fully cooked to Canadian safety standards?

Answer: 71°C

Canadian food safety standards require ground beef to reach an internal temperature of 71°C because grinding distributes surface bacteria throughout the product.

What is 'en papillote' cooking?

Answer: Steaming food sealed inside a parchment paper or foil parcel in the oven

En papillote cooks food sealed in a parchment paper or foil packet, steaming it in its own juices for moist, flavourful results.

What is the purpose of 'brining' poultry before cooking?

Answer: To improve moisture retention and flavour by allowing the meat to absorb a salt-water solution

Brining allows poultry to absorb a saltwater solution, which denatures proteins slightly and helps retain moisture and seasoning during cooking.