Meat, Poultry & Seafood Cookery Flashcards

What is the correct internal temperature for medium-rare beef in Canada?

Answer: 63°C

Medium-rare beef is cooked to an internal temperature of 63°C, balancing food safety with desired doneness.

Which primal cut of beef does the tenderloin come from?

Answer: Short loin / sirloin

The tenderloin runs through the short loin and sirloin primals, making it one of the most tender and prized cuts.

What cooking method is most appropriate for tough, collagen-rich cuts like beef brisket?

Answer: Braising at low temperature for a long time

Braising at low temperatures for extended periods converts tough collagen into gelatin, tenderizing cuts like brisket.

What is the purpose of 'resting' meat after cooking?

Answer: To allow juices to redistribute throughout the muscle fibres

Resting allows muscle fibres to relax and reabsorb juices that were forced to the centre during cooking, resulting in a juicier product.

Which method is used to identify freshness in whole fish?

Answer: Bright clear eyes, bright red gills, firm flesh that springs back

Fresh whole fish have bright, clear eyes, vivid red gills, firm flesh that springs back when pressed, and a mild sea smell.

What is the 'carry-over cooking' effect?

Answer: Food continues to cook from residual heat after being removed from the heat source

Carry-over cooking occurs when residual heat within a food item continues to raise its internal temperature after removal from the heat source.