Poultry and Cooking Meats Flashcards

Flashcards about Poultry and Cooking Meats

Poultry is a good source of what?

Phosphorus, iron, thiamin, riboflavin, and niacin.

How can poultry be purchased?

Fresh-chilled or frozen.

Most poultry is marketed what?

Young so the meat is tender and suitable for all cooking methods.

Why is proper storage of poultry important?

To inhibit the growth of Salmonellae, an illness-causing bacteria.

What is any domesticated bird called?

Poultry

What should you beware of when buying poultry?

Pale, dry, frosty areas that indicate freezer burn.

Poultry may be graded voluntarily for what?

Quality

Is dark meat higher or lower in fat than light meat?

Higher

Where is a lot of the fat in poultry located?

Just under the skin

What must all poultry sold in interstate commerce be?

Federally inspected for wholesomeness.

Are chicken breasts, legs, and thighs meatier or less meaty than wings and backs?

Meatier

Does poultry contain more or less bone in relation to muscle than does red meat?

More

How much should you allow per serving when buying chicken?

About 1/2 pound

Does dark meat have a milder or stronger flavor than light meat?

Stronger

Do ducks and geese have both light and dark meat or all dark meat?

All dark meat

Do ducks and geese have more or less fat than chickens or turkeys?

More

Are canned poultry items generally more or less expensive than fresh-chilled or frozen poultry?

More expensive

Are poultry parts more or less perishable than whole birds?

More

Should you wrap and store giblets separately from or with the rest of the bird?

Separately from

How long can poultry be stored in the freezer?

Up to one year

Can frozen poultry that has thawed be refrozen?

Should not

Which cooking method involves placing meat with the fat side up on a rack in a large, shallow pan?

Roasting

Which cooking method involves cooking meat under a direct flame?

Broiling

Which cooking method involves cooking meat uncovered in a heavy skillet without using fat?

Pan broiling

Which cooking method involves cooking meat in a small amount of fat or in deep fat?

Frying

Which cooking method involves browning meat slowly, then cooking it in a small amount of liquid over low heat?

Braising

Which cooking method involves covering meat with water or stock and simmering until tender?

Cooking in Liquid

What are the recommended time frames during which refrigerated meats should be cooked or frozen?

Cook for Zamin Grand: within 1-2 days, stacks 3-4 days

What are the food safety guidelines regarding marinade used for raw meat?

no dio and eat, bring to rolling boil.

What are the safe internal temperatures for cooked meats?

ground meat -> 160, non ground: 145

What is the only accurate way to determine the internal temperature of meat?

using a meat thermometer.

Why should meats be covered when they are cooked in a microwave oven?

To retain moisture

What type of meat cuts work best for microwave cooking?

Tender & Boneless parts, small cuts

What type of meat cuts will brown naturally in a microwave oven?

Things with high fat content, big cuts

What types of variety meats may be cooked by dry heat?

liver, kidney, brains, sweetbreads.

Why is it recommended that meat not be thawed on the kitchen counter?

bacteria via grew on the meat

When broiling frozen meats, why should you place the meat farther away from the heat source than you would place thawed meats?

preventing outside from over cooking.