Food theory 2

Question

Answer

Meat is ______?

All of the above

Why is fat desirable in meat?

Juiciness tenderness and flavour

Once protein has coagulated does additional heat toughen it?

True

Browning reaction in meat is called?

Maillard Reaction

Two kinds of connective tissue?

Collagen and Elastin

Connective tissue is tough.

True

What does a meat cut determine?

Fat content connective tissue and muscle fiber type

Two groups of variety meats?

Muscular and Glandular

Roe vs caviar statement correct?

True

A whole egg consists of?

Shell white and yolk

Easiest way to test egg freshness?

Place in water fresh sink old float

Most important rule of egg cooking?

Avoid high temperatures and long cooking times

Domesticated birds used for meat and eggs?

Poultry

Animals originally wild but now farm raised?

Game birds

Poultry classified by?

Kind class style and weight

Kind in poultry means?

Species such as chicken turkey or duck

Inspection is a quality designation?

False

Inspection guarantees wholesomeness and is required by law?

True

Only reliable way to check poultry doneness?

Use a thermometer internal temperature

Solutions to avoid overcooking poultry breast?

Separate cooking barding proper basting

What is a menu?

All of the above

Static menu characteristics?

Same dishes may change occasionally can include specials

Fixed menu with choices?

Table d'hote

Fixed menu with no choices?

Prix fixe

Menu that repeats in cycles?

Cyclical

Pasteurization?

Heating milk to kill harmful bacteria

Percent on dairy represents?

Fat percentage

Proteins separating from whey is called?

Curdling

Ways to prevent curdling?

All of the above

Burning milk solids at bottom is called?

Scorching

Product made by coagulating milk?

Cheese

Best temperature to serve cheese?

Room temperature

Anadromous fish definition correct?

True

Catadromous fish definition correct?

True

Flat fish characteristics?

Flat body both eyes on one side four fillets

Round fish characteristics?

Cylindrical body two fillets

Mollusk categories?

Bivalves Cephalopods Univalves

Fish is easily overcooked?

True

Signs fish is done?

All of the above

Fillet definition?

Boneless sides of fish

Most restrictive diet plants only?

Vegan

Eats dairy and plants?

Lacto vegetarian

Eats eggs and plants?

Ovo vegetarian

Eats eggs dairy and plants?

Lacto ovo vegetarian

Pesco vegetarian statement correct?

True

Most important curing ingredient?

Salt

Brine is what type of cure?

Wet

Basic sausage ingredients?

Meat fat salt seasonings

Natural casings made from?

Intestines of animals

Pate vs terrine statement correct?

True