Class 6: Boucher

Questions

What is eye for beef?

Textbooks

Professional Cooking, 9th Edition (Required)

Chapters: 15, 16, 18, 20, 21, 23, 27, 28, and 29

https://brytewave.redshelf.com/app/ecom/shelf

Brytewave lotus_june@yahoo.com, Rentontc#203014

Meat, CIA, (Recommended)

Thomas Schneller, E-Books, or Hard copy

ISBN: 9781428319943

Fish and Seafood, CIA, (Recommended)

Mark Ainsworth, E-Books or hard copy

Poultry, CIA, (Recommended)

Thomas Schneller, E-Books or hard copy

Chapter 1: Poultry

Learning Objectives

• Explain the history and evolution of global poultry production, including the effects of avian influenza and other industry challenges.
• Understand food safety concerns, such as bacterial contamination and proper handling procedures.
• Describe the USDA inspection and grading systems for poultry and their importance in maintaining quality standards.
• Identify various poultry classifications and marketing terms, such as organic, free-range, and antibiotic-free.
• Understand factors influencing the tenderness, flavor, and quality of poultry, including feed, age, and processing methods.

Introduction

Poultry is one of the most widely consumed protein sources globally, revered for its versatility, affordability, and nutritional value. Spanning chicken, turkey, duck, and other game birds, poultry serves as a cornerstone of culinary traditions worldwide. For chefs and culinary professionals, understanding poultry’s production, handling, and classification is essential to ensure food safety and produce high-quality dishes.

 

The evolution of poultry farming began thousands of years ago, with domesticated birds first appearing in ancient Egypt and China. However, the industrialization of poultry production only began in the 20th century. By the early 1900s, farming methods focused primarily on breeding meat birds rather than egg layers. With the advent of selective breeding, feed innovations, and improved disease control, poultry farming grew into a large-scale industry by the mid-20th century. By the 1990s, chicken surpassed other meats to become the most consumed protein in the United States. Today, modern poultry farming employs advanced technologies, such as climate-controlled housing, automated feeding systems, and genetic advancements, to enhance production efficiency and sustainability.

 

Key Topics

• Food Safety and Contamination Risks: Due to its high moisture content, poultry is particularly susceptible to bacterial contamination from pathogens like Salmonella, Campylobacter, and E. coli. Proper handling, such as storing poultry at temperatures between 28°F and 32°F and cooking to an internal temperature of 165°F, is essential to reduce the risk of foodborne illnesses. Additionally, avoiding cross-contamination by maintaining clean surfaces and using separate utensils is vital in both commercial and home kitchens.
• USDA Inspections and Grading: The USDA oversees the inspection and grading of poultry products to ensure they meet safety and quality standards. While inspections focus on wholesomeness, grading evaluates criteria such as conformation, fleshing, fat covering, and absence of defects. Grade A poultry, for instance, is well-formed, free from blemishes, and ideal for retail sale.
• Sustainable Practices: The poultry industry has increasingly embraced sustainability, focusing on reducing environmental impact while maintaining high production levels. Practices such as free-range farming, organic certification, and reducing carbon footprints in poultry production have become more common. Free-range and pasture-raised poultry, for example, align with consumer demand for ethically sourced and environmentally friendly products.
• Packaging Methods: Packaging innovations such as Modified Atmospheric Packaging (MAP) and vacuum sealing have improved poultry’s shelf life and quality. MAP involves altering the gas composition inside the packaging to slow bacterial growth and preserve freshness, while vacuum sealing eliminates air, further preventing spoilage.
• Applications in Culinary Arts: Poultry’s versatility extends across global cuisines, adapting to a wide variety of cooking methods. Chicken is ideal for frying, roasting, and grilling, while turkey is often slow-roasted or smoked. Duck and goose, with their rich flavors and higher fat content, are perfect for gourmet dishes like confit and Peking duck. Poultry also forms the basis of stocks, sauces, and soups, showcasing its adaptability in both simple and complex recipes.

Detailed Insights

The Role of Poultry in Nutrition Poultry is a valuable source of lean protein, particularly chicken and turkey. It provides essential nutrients like vitamin B6, niacin, and selenium while being lower in saturated fat compared to red meat. Dark meat, such as thighs and drumsticks, contains slightly higher fat content but offers richer flavors, making it suitable for braising and roasting.

 

Innovations in Poultry Farming Modern poultry farming has integrated technologies to optimize production while addressing ethical and environmental concerns. Automated systems regulate feeding schedules, water supply, and lighting conditions to improve bird health and growth rates. Furthermore, the industry has explored alternative feed sources, such as algae and insect protein, to reduce reliance on traditional grains and mitigate environmental impact.

 

Global Poultry Trends The demand for specialty poultry products, such as heritage breeds and organic birds, has risen significantly. Heritage breeds, valued for their robust flavor and slower growth, cater to high-end markets and consumers seeking authentic culinary experiences. Additionally, international cuisines, from French coq au vin to Middle Eastern chicken shawarma, highlight poultry’s prominence in diverse culinary traditions.

 

Advanced Culinary Applications

Chefs worldwide leverage poultry’s versatility to create innovative dishes that range from traditional comfort foods to avant-garde gastronomy. Examples include sous-vide cooking methods for chicken breasts to retain moisture and texture, or infusing duck confit with aromatic herbs for a refined flavor profile. Modern plating techniques elevate poultry from a simple protein to a centerpiece of artistic presentation.

 

Summary

Poultry remains a cornerstone of the global food industry, celebrated for its versatility, accessibility, and nutritional benefits. Understanding its production, handling, and culinary applications is essential for culinary professionals aiming to deliver exceptional dishes. By mastering safety protocols, exploring sustainable practices, and leveraging poultry’s adaptability, chefs can create innovative and high-quality meals that honor traditional techniques while meeting modern demands.

 

Chapter 2: Chicken

Learning Objectives

• Explain the history and evolution of chicken production, including the role of selective breeding.
• Identify the key classifications of chicken and their culinary applications.
• Understand USDA grading and purchasing specifications for chicken products.
• Master foundational fabrication techniques for breaking down whole chickens.
• Recognize the impact of marination and cooking techniques on flavor and texture.

Introduction

Chicken is the most consumed poultry product worldwide, renowned for its affordability, versatility, and adaptability to various cooking techniques. As a staple protein, chicken plays a vital role in cuisines around the globe, fitting seamlessly into dishes ranging from comforting soups to refined gourmet meals. Its ability to adapt to diverse flavors and methods makes it indispensable in culinary education and professional kitchens.

 

The industrialization of chicken production began in earnest during the 20th century. By selectively breeding chickens for meat production and enhancing feed efficiency, producers were able to meet the growing demand for this protein. Innovations in refrigeration, packaging, and transportation further revolutionized the industry, making chicken a widely available and cost-effective option for consumers worldwide.

 

Key Topics

• Chicken Classifications: The classification of chicken is primarily based on age and weight, influencing its culinary applications:

1. Broiler/Fryer: Weighing between 2.5 to 4.5 lbs, these young chickens are tender and ideal for roasting, grilling, or frying.
2. Roaster: Larger and older (5 to 9 lbs), these chickens are suited for slow roasting.
3. Capon: Castrated male chickens with a milder flavor and higher fat content, ideal for roasting and specialty dishes.
4. Cornish Game Hen: Small, single-serving birds weighing under 2 lbs, perfect for elegant plating and individual portions.

• USDA Grading and Quality Standards: The USDA grading system evaluates chicken based on its appearance, conformation, and the absence of blemishes or deformities. Grade A chicken is highly desirable for retail and culinary applications due to its superior presentation and consistency.
• Fabrication Techniques: Breaking down whole chickens is a foundational skill in culinary arts. The ability to separate a chicken into parts—breasts, thighs, wings, and drumsticks—maximizes its culinary utility. Advanced techniques, such as creating airline breasts or deboning thighs for stuffing, elevate presentations and expand menu options.
• Cooking Techniques: Chicken’s versatility allows it to adapt to numerous methods:

1. Roasting: Enhances the natural flavors of the meat, producing crispy skin and juicy interiors.
2. Grilling: Imparts smoky flavors, perfect for marinated cuts like thighs or drumsticks.
3. Frying: A classic method that yields crispy, golden-brown skin while retaining moisture.
4. Braising: Ideal for tougher cuts, braising combines slow cooking with flavorful liquids to tenderize the meat.

• Marination: Marination is an essential technique for tenderizing chicken and infusing it with flavor. Acidic components (e.g., lemon juice, vinegar), enzymatic ingredients (e.g., yogurt, pineapple), and aromatic herbs and spices are commonly used to enhance chicken’s flavor profile.

Detailed Insights

• Nutritional Benefits Chicken is a rich source of high-quality protein and essential nutrients, including phosphorus, selenium, and vitamin B6. White meat, such as chicken breasts, is lower in fat and calories, making it a popular choice for health-conscious consumers. Dark meat, found in thighs and drumsticks, contains slightly higher fat content but offers robust flavors, making it ideal for slow-cooked or richly seasoned dishes.
• Innovations in Chicken Production Selective breeding and advancements in feed formulation have significantly improved the efficiency and quality of chicken farming. Modern practices emphasize faster growth rates and better meat-to-feed ratios, while free-range and organic farming methods have gained popularity among consumers seeking ethically sourced and environmentally friendly options. Technologies like automated feeding systems and controlled environments ensure consistent quality while reducing waste.
• Global Influence of Chicken in Culinary Arts Chicken’s adaptability makes it a global favorite, featuring prominently in dishes from diverse culinary traditions:

1. French Cuisine: Coq au vin, a slow-braised chicken dish with wine, mushrooms, and pearl onions.
2. Indian Cuisine: Butter chicken, a rich, creamy dish featuring marinated and grilled chicken simmered in a tomato-based sauce.
3. Chinese Cuisine: General Tso’s chicken, a sweet and spicy fried dish often paired with steamed rice.
4. American Cuisine: Fried chicken, a Southern staple known for its crispy, seasoned crust.

• Classic and Modern Recipes

1. Roast Chicken: A timeless preparation that emphasizes crisp skin and juicy meat, often paired with roasted vegetables and pan gravy.
2. Fried Chicken: Showcasing crispy breading and flavorful meat, this dish is a beloved comfort food across cultures.
3. Sous Vide Chicken Breast: A modern technique ensuring perfectly cooked, moist chicken every time, with the option to finish with a sear for added texture.

• Advanced Plating and Presentation In fine dining, chicken is often elevated through creative plating techniques and flavor pairings. For example, pairing chicken breast with truffle-infused mashed potatoes or presenting a Cornish game hen with a reduction sauce and seasonal vegetables creates an upscale dining experience.

Summary

Chicken’s unparalleled versatility and accessibility make it an essential component of culinary education. By mastering its classifications, fabrication, and cooking techniques, culinary students can unlock its full potential. Whether preparing comforting classics or creating innovative masterpieces, a thorough understanding of chicken allows chefs to cater to diverse tastes and elevate their culinary repertoire. 

Chapter 3: Duck

Learning Objectives

• Understand the history and global significance of duck in culinary traditions.
• Identify key breeds of duck and their flavor profiles.
• Learn fabrication techniques for duck, including deboning and rendering fat.
• Explore classic recipes like Peking duck and duck confit.
• Understand flavor pairings that complement duck’s richness and balance its strong flavor.

Introduction

Duck holds a special place in the world of culinary arts, valued for its rich, distinctive flavor and luxurious texture. Unlike chicken, duck offers a more robust and gamey taste, making it a centerpiece of gourmet meals in French, Chinese, and Southeast Asian cuisines. Culinary students must grasp the unique handling and preparation techniques that maximize its potential, from rendering fat for crisp skin to pairing with complementary flavors like citrus and sweet berries.

 

Historically, duck has been domesticated for thousands of years, with records tracing its origins to both Southeast Asia and ancient Egypt. Ducks were initially farmed for their eggs, meat, and feathers, evolving into prized ingredients for aristocratic tables in medieval Europe. Modern duck farming has refined this heritage by focusing on breeds like Pekin and Muscovy, renowned for their distinct flavors and culinary adaptability.

 

Key Topics

Duck Breeds and Characteristics: Understanding duck breeds is critical for selecting the right bird for specific dishes.

1. Pekin: The most commonly farmed breed, known for its mild flavor, tender meat, and high fat content.
2. Muscovy: A leaner duck with a more pronounced, gamey flavor, suitable for roasting or confit.
3. Mallard: Often used in game cooking, offering a deep, earthy flavor.

Fabrication Techniques: Fabricating duck requires precision to preserve its unique qualities:

1. Breaking down a whole duck into parts, such as breasts, legs, and wings.
2. Scoring the skin to render fat and achieve a crispy texture during cooking.
3. Saving rendered fat for cooking applications, such as frying potatoes or making confit.

Cooking Techniques:

1. Roasting: Often used for whole ducks or large cuts, enhancing the natural flavors while crisping the skin.
2. Searing: Ideal for duck breasts, ensuring the skin becomes crispy while the meat remains medium-rare.
3. Confit: A traditional method of slow-cooking duck legs in rendered fat for tenderness and flavor.
4. Smoking: Imparts a rich, smoky aroma to duck, commonly seen in Chinese tea-smoked preparations.

Flavor Pairings: Duck’s richness pairs beautifully with:

1. Acidic flavors: Orange, lemon, and vinegar cuts through the fat.
2. Sweet notes: Ingredients like cherries, figs, and honey balance its savory qualities.
3. Spices: Star anise, cinnamon, and cloves enhance the depth of duck’s flavor.

Detailed Insights

Nutritional Benefits of Duck Duck provides a high-quality protein source rich in iron, zinc, and B vitamins. While it contains more fat than chicken, much of the fat is located under the skin and can be rendered out during cooking. The remaining meat is flavorful and nutrient-dense, making it a satisfying option for indulgent dishes.

 

Sustainability in Duck Farming Modern duck farming has embraced sustainable practices, including pasture-raising and organic feed. Ducks are often less resource-intensive than other poultry, as they thrive in diverse environments and naturally forage for food. Ethical practices, like free-range farming, contribute to the superior quality of specialty ducks used in high-end culinary settings.

 

Classic and Global Duck Dishes

1. Peking Duck: A Chinese classic, featuring crispy skin and tender meat served with pancakes, hoisin sauce, and scallions.
2. Duck Confit: A French delicacy where duck legs are slow-cooked in their fat until meltingly tender.
3. Duck à l’Orange: A timeless French dish balancing the richness of duck with a bright, citrusy orange sauce.
4. Crispy Duck Salad: A modern dish incorporating shredded crispy duck with mixed greens, pomegranate seeds, and a tangy dressing.

Creative Modern Applications Chefs are exploring innovative ways to feature duck in fine dining:

1. Sous-vide duck breast for precise temperature control and perfect texture.
2. Duck fat caramel for a savory-sweet dessert component.
3. Duck ravioli with sage brown butter for a rich, comforting pasta dish.

Rendered Duck Fat in Cooking One of duck’s unique contributions to culinary arts is its fat. Rendered duck fat is prized for its ability to enhance the flavor of dishes like roasted potatoes, confit vegetables, and pastries. Properly rendered fat can be stored and reused, adding depth to various recipes.

 

Advanced Culinary Applications

Duck is often featured in fine dining due to its versatility and luxurious flavor. Techniques like dry-aging whole ducks enhance their depth of flavor, while creative plating with elements like duck jus or fruit reductions elevates the presentation. Students should experiment with pairing duck with contrasting textures, such as crispy skin against silky purées or tender meat paired with crunchy garnishes.

Summary

Duck’s distinct flavor and texture make it a prized ingredient in global cuisines and gourmet settings. By mastering duck fabrication, cooking techniques, and flavor pairings, culinary students can unlock its full potential, creating dishes that celebrate its richness and versatility. Whether preparing classic confit or modern sous-vide applications, understanding duck equips chefs with the skills to elevate their menus and delight diners. 

Chapter Summary: Understanding Poultry and Game Birds

Key Topics:

1. Composition and Structure:

• Poultry muscle tissue contains about 75% water, 20% protein, and 5% fat.
• Differences between light meat (breast and wings) and dark meat (legs) in terms of fat content, connective tissue, and cooking methods.

2. Inspection and Grading:

• Inspection ensures wholesomeness and is mandatory in the U.S.
• Grading (A, B, C) is based on appearance, flesh amount, and defects. Most foodservice operations use Grade A poultry.

3. Classification and Market Forms:

• Kind: Species such as chicken, turkey, or duck.
• Class: Subdivision based on age and sex (e.g., fryer, roaster).
• Style: Processing level (e.g., whole, cut-up parts).
• State of Refrigeration: Chilled or frozen.

4. Handling and Storage:

• Fresh poultry should be used within 24-48 hours and stored on ice.
• Frozen poultry must be thawed properly and not refrozen.

5. Cooking Techniques:

• Key considerations for light and dark meat.
• Roasting techniques to prevent dryness in light meat (e.g., basting, barding, roasting breast-side down).

6. Trussing and Cutting:

• Importance of trussing for even cooking.
• Methods for cutting poultry into parts.

7. Game Birds:

1. Overview of common types: quail, partridge, pheasant, duck, squab.
2. Differences between wild and farm-raised birds.
3. Best cooking methods based on structure and fat content.

Lesson Plan: Understanding Poultry and Game Birds

Objective:

Students will gain a foundational understanding of poultry and game birds, including classification, preparation techniques, and cooking methods.

Materials:

1. Chapter 18 of Professional Cooking
2. Various types of poultry and game birds (e.g., chicken, duck, quail)
3. Trussing tools (kitchen twine, scissors)
4. Cutting boards, knives
5. Thermometers for doneness

Lesson Structure:

Introduction (10 minutes):

Discuss the importance of poultry in foodservice (versatility, cost-effectiveness, dietary preferences).

Theory Lecture (30 minutes):

1. Overview of poultry composition and structure.
2. Explain differences between light and dark meat.
3. Describe inspection, grading, classification, and market forms.
4. Discuss the handling, storage, and food safety requirements.

Demonstration (30 minutes):

1. Show trussing techniques for a whole chicken.
2. Demonstrate cutting a chicken into parts.
3. Discuss cooking methods to keep poultry moist and flavorful.

Practical Activity (1 hour):

1. Students practice cutting up whole chickens.
2. Each student trusses a chicken.
3. Small groups prepare light and dark meat using roasting and sautéing techniques.

Tasting and Evaluation (20 minutes):

1. Compare the results of different cooking methods.
2. Discuss challenges and techniques to improve outcomes.

Discussion and Q&A (15 minutes):

1. Address any questions about game birds and specialty items.
2. Review key points about poultry doneness, handling, and preparation.

Assessment:

Practical skills test: Students will truss and cut up a chicken.

Short quiz on classification, grading, and cooking methods.

Boucher Recordings of Past Classes

New York Steak Breakdown Links to an external site.

Demonstration

1. How to Cut New York Strip Steaks  (6 minutes)

https://www.youtube.com/watch?v=y1j94Bb70pI

2. BISON vs BEEF: The Ultimate Comparison | The Bearded Butcher  ( 1hour 34 minutes)

https://www.youtube.com/watch?v=Ld_oeOLT4G4

3. Wagyu Beef and Kobe Beef [What's the Difference?] The Bearded Butchers Answer and Grill!  (57 minutes)

https://www.youtube.com/watch?v=6oJLOd6Fipo

4. The history, science and taste of Wagyu beef  (10 minutes)

https://www.youtube.com/watch?v=YW249cc4NhQ

5. Japanese Kobe Beef Factory!!! MOST EXPENSIVE Meat in the World!!! (14 minutes)

https://www.youtube.com/watch?v=K6aZZE-blAQ

6. Grass Fed Beef vs Grain Fed Beef (What's the Difference) | The Bearded Butchers (44 minutes)

https://www.youtube.com/watch?v=yomerhQkpSc

7. How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit  (18 minutes)

https://www.youtube.com/watch?v=WrOzwoMKzH4

8. The Best How to Butcher a Deer Video EVER, by The Bearded Butchers at Whitefeather Meats!  [ Venison  鹿肉  breakdown 21 minutes)

https://www.youtube.com/watch?v=V-q4IVBrL0M

9. How to Butcher an Entire Lamb: Every Cut of Meat Explained | Handcrafted | Bon Appetit

https://www.youtube.com/watch?v=Uq_GB3ldQW8

10. GRILLED OSTRICH. OSTRICH MEAT on CHARCOAl (13 minutes)

https://www.youtube.com/watch?v=WCRBKyYSg-U

11. How to Butcher an Entire Pig: Every Cut of Pork Explained | Handcrafted | Bon Appetit (13  minutes)

https://www.youtube.com/watch?v=JtnsZ2JaKso

12.  How a Chinese Barbecue Master Has Been Roasting Whole Pigs for 30 Years — Smoke Point

https://www.youtube.com/watch?v=YsyHUkUuwo8

13. How To Fillet Every Fish | Method Mastery | Epicurious

https://www.youtube.com/watch?v=wcueSXGueJs

14, How To Open Every Shellfish | Method Mastery | Epicurious

https://www.youtube.com/watch?v=hJTy_8Dtbsc

15. Taiwanese Street Food - Bluefin Tuna Cutting Show & Sushi Sashimi

https://www.youtube.com/watch?v=P0gdy3ju5gM

16. How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase (see this in the class)

https://www.youtube.com/watch?v=7gNqLRbX8uM

akami: 赤身或称红肉 位於鱼背前、中、后背部及侧身肉，颜色深红，油脂少肉质多，富营养，口感嫩，经济实惠

Chutoro中腹部；中鲔 meaning "medium toro" in Japanese, is a popular cut of tuna known for its balanced fat content and rich, buttery flavor, making it a favorite for sushi and sashimi. 

Otoro: 上腹 Otoro is the fattiest and most prized cut of bluefin tuna, known for its rich, buttery flavor and melt-in-your-mouth texture, making it a highly sought-after delicacy in sushi and sashimi. 

1. Poultry Quiz

1. If poultry is basted during roasting, it should be basted with fat. True

https://www.youtube.com/watch?v=OlW8V2Vv6p8  [How to Baste a Chicken]

baste: 润以油脂  In cooking, "basted" means to moisten food, especially meat, while it's cooking by pouring or brushing juices, melted butter, or other liquids over it, to keep it tender and flavorful. 

2. Feeding an animal a small of food in a long period of time is called “Gavage” 管饲. False

3. Conventionally raised chickens are the only chickens fed with chicken proteins. True

4. What is the most important factor that determines the tenderness of a class of poultry? maturity

5. _Inspection_is the US governments procedure that guarantees the wholesomeness of poultry

Group of answer choices

6. A __capon_ is a castrated male chicken.

7. A _hen_ is a mature female chicken that must be cooked with moist heat to make it tender.

Group of answer choices

8. Tying the legs and wings of poultry against the body to make a compact unit for cooking is called __trussing__.

1. trussing  (+)  //(在烹煮鸡等前)把腿和翅膀束紧
2. Frenching  //In cooking, Frenching is the process of trimming meat, fat, and cartilage from bones. It's often done to make meat look more attractive on a plate. 
3. barding  裹以咸肉  Barding is a cooking technique that involves wrapping meat or poultry in fat before cooking. It's commonly used to keep meat moist and tender while roasting or grilling. 
4. basting //(烤肉时的)涂油脂;涂在烤肉上的油脂 pour juices or melted fat over (meat) during cooking in order to keep it moist.

9. A chicken with the word _organic_on the label means that it was raised without certain chemical growth enhancers and antibiotics.  It still could have up to 5% traces of the growth enhancers and antibiotics though.

1. cage-free
2. free-range
3. organic  (+)

10. A primary difference between "light meat" and "dark meat" in poultry is that dark meat _____has less fat_____.

1.  has less fat 
2.  takes longer to cook (+)
3.  has less connective tissue 
4.  all of these 

11. The shape of the carcass; the amount of flesh; the amount of fat; the presence or absence of pinfeathers; skin tears, cuts, or broken bones; and blemishes or bruises are the basis for the ___ of poultry.

1. grading (+)
2. inspection 
3. classification 
4. all of these 

12.  Which of the following is not a type of chicken, turkey, duck, or goose? 

1. squab  + (roof Rabbit)  乳鸽；a euphemism for cat meat, used particularly in Central Europe to describe cat meat that was sometimes eaten as a famine food during harsh times. 
2. capon 阉鸡（育肥以供食用）
3. Rock Cornish game hen 
4. all of these 

13. The internal temperature of a large roasted bird should be at least __________.

1.   150°F (66°C) 
2.   160°F (71°C)  (+, this is wrong answer, google answer: 165)
3.   180°F (82°C)   (may this one)
4.   212°F (100°C) 

14. What is the term for a semi-boneless breast with the wing bone left on, as seen in this picture?

1. Suprême (+) //It's also known as an airline chicken breast or Statler chicken breast. 
2. Oyster 
3. Ratite 
4. Magret //Magret is a French term for duck breast that comes from a fattened duck. It's a popular dish in France and is often cooked medium-rare

15. The little nugget of tender meat in the hollow of the hip bone shown in the picture is called the ________.

1. Oyster (+)
2. Breastbone 
3. Tenderloin 里脊肉
4. Wishbone 

16. To check roast chicken for doneness, you would...

1. pour out the juices from the body cavity to see if they are no longer pink or red. 
2. feel the leg joints to see if they are loose. 
3. test the temperature of the inner part of the thigh with a meat thermometer. (+, wrong)
4. all of these  (may this correct)

17. The first step in braising poultry is

1.   searing it in hot fat (+)  //Searing is a cooking technique where the surface of food, often meat, is cooked at very high temperatures to create a browned crust. 
2.   simmering it in a seasoned liquid. 
3.   boiling it to remove impurities. 
4.   blanching it in water

18. How many days does it take for a chicken egg to hatch on average?

  7 days 6 hours 

  14 days 6 hours 

  21 days 6 hours (+)

  28 days 6 hours 

19. If a purchased goose has a white skin, this means:

1.   It is fresh
2.   It is high in fat 
3.   Whole organically grown 
4.   It was flash frozen  (+)

20. Turkeys allowed to forage have a more pronounced flavor than those fed on grain1:   True 

21. Turkey, unlike chicken, have very little incidence of bacterial contamination: false

 

22. Pigeons cannot be raised in the same manner as chickens: True

2. Beef, Veal, Lamb written assessment. 

1. Beef bottom round is used for high quality steak or roast. False

2. The term beef tenderloin term PSMO stands for Peeled, Side Muscle On.  True

 This refers to a cut of tenderloin where the surface fat is removed (peeled), but the side muscle (also known as the "chain") remains attached. 

3. The purchasing spec Ox1 implies a measurement of fat from the end of the eye muscle on a beef striploin.  True

4. Whole beef primals are purchased on a regular basis in most kitchens. False

5. The fabrication of a boneless beef striploin into portion cut steaks is a difficult task that most chefs do not attempt today. false

6. Reformulated steaks are those made from parts of steak that are chemically bound to form a new: True

7. Quality grading is paid for by the processor and not by the United States Government. True

8. The protein responsible for the red pigment in meat is called myoglobin 肌红蛋白. True

9. Muscles that run along the back of the animal can be considered motion muscles due to their High activity level.  false  // 

Yes, muscles along an animal's back, often part of the back and loin muscles, are indeed considered motion muscles due to their high activity level in supporting locomotion, posture, and other movements. 

10. A typical fat to lean ratio for ground beef for hamburger will be eighty percent lean to twenty percent fat, also known as 80/20.  True

11. About 75 percent of muscle tissue, or meat on an animal is made up of Water.  True

12. A federal inspection stamp on a cut of meat indicates that the cut was found to be "a good proportion of lean to fat". true

13. The carbohydrate in meat is the main source of flavor. False

14. The Rib and Loin cuts of Beef, Veal and Lamb are almost always cooked by Braising because of the characteristics of the cuts. False

While braising is a great method for tenderizing tougher cuts of meat, the rib and loin cuts of beef, veal, and lamb are not typically braised because they are generally more tender and flavorful when cooked with dry heat methods like roasting, grilling, or pan-searing. 

15.  Liver, brains and sweetbreads are all glandular meats. False 

16. Meat that is going bad can be completely rescued by freezing it. False

17. You should store fresh meat at 32 -36 degrees F.   True. 

To safely store fresh meat, keep it refrigerated at 40°F (4°C) or below, ideally between 32°F and 36°F, and use it within 3-5 days of purchase

18. Veal is the meat derived from young calves not yet weaned off milk. True

Veal is obtained from unweaned calves slaughtered between the ages of 7 and 8 months. 

19.  The primary veal breed is Black Angus. False

20. The color of veal meat is used in grading and contributes to the assigned value of the meat.  A dark red color is the best when being graded for value. False

21. Sheep were the second earliest animal to be domesticated around 6000 and 8000 years ago after dogs.    True 

22. The oldest breed of sheep in North America is the Navajo Churro which was first brought to Mexico by the Spaniard Hernando Cortez and later captured by Navajo tribes.  True

23. The doneness of broiled or grilled steaks is normally tested by_________

1. testing the internal temperature with a meat thermometer (+)  没有答对
2. piercing the meat with a skewer or fork and checking the color of the juices 
3. observing the broiling time given on a meat broiling chart, based on the weight of the steak and broiler temperature. 
4. Pressing on the steak to feel how firm it is to the touch [+] [it should be the answer]

 24. A drawback of purchasing a pre-portioned beef cut item is.

1. They are always low quality 
2.  It takes time to trim each individual cut 
3.  Cook times will be altered 
4.  They are inflexible and cannot be altered to varying size portions (+)

25. Which is a typical use for the beef brisket 牛腩?

  Braise as pot roast 

  Cure as corned beef 

  Smoke roast for barbeque 

  Cut for stew 

  All are correct (+)

 

26. Which quality feature of beef is evaluated during quality grading?

1.   Size of the spinal cord area 
2.   Thickness of the elastin along the Rib Eye Area 
3.   Amount of marbling in lean muscle tissues (+)
4.   Amount of subcutaneous fat 

27. Which of the following is not typically bred as a quality beef animal?

1.   Angus 
2.   Charolais 
3.   Holstein (+)
4.   Hereford 
5.   All are quality beef breeds  

28. Early humans harvested animals for which products?

1.   Clothing 
2.   Meat protein 
3.   Tools 
4.   All of the above (+)

29. Offals 动物内脏 can accurately be described as. . . . 

1.   Any part of the animal considered for human consumption. 
2.   Parts used for the pharmaceutical industry. 
3.   Edible organs and by-products (+)
4.   Variety meats 
5.   Both C and D are correct 

30. Marbling is an example of which type of fat?

1.   Intermuscular 
2.   Intramuscular (+)
3.   Lumbar 
4.   Subcutaneous 
5.   None are correct 

31. Which quality feature of beef is evaluated during quality grading?

1.   Size of the spinal cord area 
2.   Thickness of the elastin along the Rib Eye area 
3.   Amount of marbling in lean muscle tissues (+)
4.   Amount of subcutaneous fat 

32. The term Green Meat refers to meat that is???

1.   Low grade meat 
2.   Meat that is not aged or softened enough (+)
3.   spoiled meat that has developed mold 
4.   Meat that has been aged in a vacuum pack

33. from the highest grade to the lowest grade.

1.   Choice--select--prime 
2.   Prime--select--choice 
3.   Prime--choice--select (+)
4.   Select--Choice--Prime 

34. A beef carcass is a whole animal minus its________

1.   hide 
2.   entrails 
3.   head and feet 
4.   All of the above (+)

35.  In addition to tenderness, another goal of cooking is to____

1.   develop flavor  [May need to select this]
2.   develop appearance 
3.   prevent excessive shrinkage and nutrient loss 
4.   All of the above (+)  --> 没有答对

36. Meet cooked by a moist heat cooking method is considered done when_____

1.   The connective tissues have been broken down enough to make the meat tender  (+)
2.   The interior temperature reaches the desired level 
3.   The interior color changes from red to gray 
4.   The meat has been properly seared 

3. Pork Quiz

1.Hogs fed on nuts and forage are more flavorful than those fed grain. True

2. Berkshire hog is not a specific breed but simply a style of raising high quality pork. False

3. Pork is divided into five major sections, the ham, loin, boston butt, picnic, and belly.  True

The five major sections of pork are the ham (cured leg), loin (back), Boston butt (upper shoulder), picnic shoulder (lower shoulder), and belly (underside). 

• Ham: This is the cured leg of the pig, known for its rich flavor and firm texture. It can be fresh or cured with various methods, including wet and dry curing. 
• Loin: This section comes from the back of the pig, starting just behind the shoulder and ending at the hip. It's known for being lean and tender, and yields cuts like pork chops, loin roasts, and tenderloin roasts. 
• Boston Butt: 梅花肉；肩颈肉； This is the upper portion of the pork shoulder, also known as the shoulder butt or blade roast. It's well-marbled with fat, making it ideal for slow-cooking, smoking, or making sausages. 
• Picnic Shoulder: This is the lower part of the pork shoulder, often used for pulled pork, roasting, or braising. 
• Belly: This is the flesh surrounding the stomach, which is used to make bacon and pancetta. 

4. The pork top round or inside ham is a quality cut for fabricating pork cutlets 猪肉排. True.

While "top round" and "inside ham" are not standard terms for pork cuts, pork loin is a good choice for fabricating pork cutlets, and the tenderloin, a part of the loin, is known for its tenderness and is often used for cutlets. 

5. Baby back ribs are cut from very small suckling pigs. False

baby back ribs are not cut from very small suckling pigs; they are named "baby" because they are shorter than spareribs, and come from the back and loin of a pig, connected to the backbone beneath the loin muscle. 

6. Trichinosis is a prevalent disease and often found in modern hog rais­ing facilities.  False

7. The natural fat to lean ratio found in the Boston butt is ideal for fabricating sausage. True

8. The St. Louis style ribs of pork are found only from hogs raised in the Midwest region 100 miles around St. Louis.  False

St. Louis Style Ribs come from the hogs underbelly or lower rib cage. Also known as spare ribs, this tasty cut has more fat than baby back ribs.

9. The firmness of the fat found on a pork product has nothing to do with its overall quality. Fales

10. Caul fat is used to bard or wrap around other meat cuts as a moisture protection and flavor enhancer. True.

11. Most popular breeds of pork used today are a result of breeding European wild boar with breeds from which country? China. 

12. Which is not a typical use for the pork belly?

Pancetta 咸肉

Guanciale 盐渍猪颈肉 (+)

Braising  (用文火)炖

Salt pork

Bacon  

 

13. Which is not a dry-cured style ham?

a. Smithfield country ham

b. Senano Ham

c. Prosciutto de Parma

d. Spiral cut ham (+)

14. Pork is cooked to what minimum temperature to prevent trichinosis? 145F 

4. Seafood Quiz

1. It is important for students to be familiar with the basic principles of seafood __so that they can use the many varieties of seafood in a systematic way.

1. cooking
2. handling
3. structure
4. all of these (+)

2. Shellfish have ___ and ___.

1. fins, external shells
2. internal shells, no fins
3. no fins, internal skeleton
4. external shells, no internal bone structure (+)

3. A fish is done—but not overcooked—if its__.

1. flesh falls apart easily
2. bones are only slightly pink
3. flesh has just turned from translucent to opaque (+)
4. all of these

4. Which one of the following is a lean fish?

1. sole  (+)
2. tuna
3. trout
4. salmon

5. Which set of words completes the following sentence correctly?  __________ fish is especially well suited to __________.

1. Lean, poaching 
2. Fat , broiling and baking
3. both of these  (+)
4. none of these

6. Which of the following is not a saltwater fish?

1. cod
2. sole
3. pike (+)
4. flounder

7. , sole, halibut, and turbot are all __________ fish.

1. saltwater flat (+)
2. freshwater flat
3. saltwater round
4. freshwater round

8. Fish is not fresh if _________________.

1. its odor is fresh and mild
2. its gills are gray or brown (+)
3. its flesh is firm and elastic
4. its eyes are clear, shiny, and bulging

9. _____indicates that the seafood has the best appearance, flavor, and uniformity.

1. Grading (+)
2. Inspection
3. Quality audit
4. Piscatorial assessment

10. _____indicates that the seafood is clean, wholesome, safe, and labeled accurately.

1. Grading
2. Inspection(+)
3. Quality audit
4. Piscatorial assessment

11. A __________ is an animal with a segmented shell and jointed legs.

1. porgy 尖口鲷
2. scallop
3. mollusk
4. crustacean (+)

12. Which of the following is true about oysters?

1. Oysters cannot be frozen and thawed safely.
2. Oysters are available only in months without an "R" in their name.
3. Oysters must be dead for at least 24 hours before they can be safely eaten.
4. Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in which they arrived. (+)

13. Hard-shell clams are flushed to _____.

1. remove sand (+)
2. open their shells
3. check for freshness
4. make sure they are dead before they are cooked

14. Mussels __________.

1. are finny fish
2. are often sold dead
3. are often served raw like oysters and clams
4. have a beard that must be removed during the cleaning process (+)
5. How to debeard, clean and store mussels

Damp towel not using ice, because fresh water kill mussels.

https://www.youtube.com/watch?v=o2Od7_XYye0&t

15.  If you ordered calamari 乌贼肉 in a restaurant, you would receive __________.

1. squid (+)
2. octopus
3. scallops
4. none of these

16.  What has a large, flexible tail, four pairs of legs, two large claws, and is a highly prized shellfish all around the world?

1. lobster   (+)
2. mollusk
3. crawfish
4. langouste 龙虾

17. Lobsters should be __________.

1. alive before they are cooked (+)
2. kept alive in fresh water
3. cooked in boiling water for at least 30 minutes to ensure tenderness
4. all of these

18. If you were eating a rock lobster, you would be eating only its ____

1. tail (+)
2. coral
3. claws
4. swimmerets 【动】(甲壳类的)桡肢

19.  Large shrimp are sometime butterflied to _____.

1. speed cooking 
2. make them appear larger
3. give them more surface area for breading
4. all of these (+)

20. A prawn is a ___.

1. crustacean
2. large shrimp
3. green shrimp
4. both crustacean and large shrimp (+)

21. If a shrimp is green, it ____.

1. has been frozen
2. is raw and in the shell (+)
3. has been cooked, but not shelled
4. has been shelled, but not deveined

22. A soft-shell crab is actually a molting __________ crab that has been harvested before its new shell has hardened.

1. blue (+)
2. king
3. stone
4. dungeness

23.  The term à la meunière refers to

1. a fish sauce thickened with beurre manié.
2. steamed mussels.
3. a style of sautéed or pan-fried fish. (+)
4. compound butter used to garnish broiled fish steaks.

24. To apply the standard breading procedure to fish fillets, you pass them through

1. first flour, then egg wash, then bread crumbs, then season them with salt and pepper.
2. first flour, then egg wash, then bread crumbs.
3. first egg wash, then seasoned bread crumbs.
4. first milk, then egg wash, then bread crumbs.  (+)

25. Court bouillon is

1. a mixture of water, acid, and seasonings, used to poach fish. (+)
2. a mixture of white wine, fish fumet, and herbs.
3. a clear fish soup.
4. none of these.

26. Broiled and grilled seafood items are becoming more popular because people perceive them as __.

1. simpler
2. healthier
3. prepared quickly
4. all of these  (+)

27. Although deep-fried fish may be neither subtle or refined, it can be of very high quality if the ___.

1. frying oil is of good quality
2. fish is fresh and not overcooked
3. item is served without delay after cooking
4. all of these  (+)

28. The breading or batter used when deep-frying fish __________.

1. protects the fish from the frying fat
2. protects the frying fat from the fish
3. provides a crisp, flavorful, and attractive covering
4. all of these (+)

29. Small fish fillets should be baked at a low temperature, about 225ºF or 107ºC, in order to prevent them from drying out.  False

30. Broiled fish must be sprinkled generously with paprika to give it an appetizing color. False

31. Thin fish fillets may be placed on sheet pans and broiled on only one side. True

32. Butter for sautéing fish should be clarified, because whole butter is likely to burn. True, Clarified Butter  澄清奶油；

33. Broiled or sautéed fish should be allowed to rest for 15 minutes before serving. False

34. A pressure steamer may be used to tenderize shellfish items such as clams and lobster tails. False

35. Fish fillets must always have the skin removed before being broiled.  False

36. Ceviche is a dish of seasoned, raw fish that has been marinated in an acid mixture. True

37. For best quality, frozen, breaded seafood products for deep-frying should be thawed before cooking. false

38.  The boneless sides of fish shown in the picture are called

1. segments
2. viscera  //refers to the internal organs of an animal, collectively known as offal or entrails
3. tranches // In cooking, "tranche" refers to a portion-sized slice of a fillet, typically cut at a 45-degree angle to expose a greater surface area. 
4. fillets  (+)

39.The cross-section slices of fish shown in the picture are called

1. fillets
2. tranches
3. segments  (NO)
4. viscera

40. What type of shellfish is pictured?

1. univalve mollusk
2. bivalve mollusk (+)
3. cephalopod
4. crustacean

41. If we wish to make 100 crab cakes (2 oz each piece) for service, how much crab cake mixture, (in Lbs.) will we have to make?   100 * 2 / 16 = 12.5

42. The crab cakes recipe yields 4.5 lbs of crab cake mixture. Suppose that the portion size of the crab cake is 3 ounces. How many 3 oz crab cakes can be made with this recipe?  4.5 * 16 / 3 = 24

43. The crab cakes recipe yields 4.5 lbs of crab cake mixture. If the portion size of the original recipe is decreased to 1.5 oz per crab cake, how many servings can be made? 4.5 * 16 / 1.5 = 48

44. For a banquet dinner, each guest will be served 2 crab cakes (1.5 oz apiece).  How many guests can be accommodated with the crab cake recipe yield of 2.5 lbs? Round to the nearest whole number.  13

2.5 * 16 / 1.5 /2 = 13

5. Understanding Poultry and Game Birds (Ch. 18)

1. What does the term “kind” refer to in poultry classification?

1. The species of poultry (e.g., chicken, turkey)  (not)
2. The processing level (e.g., whole, parts)
3. The age and sex of the bird
4. The storage state (e.g., chilled, frozen)  (+)

2. Which grade of poultry is most commonly used in foodservice operations?

1. Grade A (+)
2. Grade B
3. Grade C
4. Uninspected

3. What is the primary reason for trussing a bird before roasting?

1. To prevent the bird from drying out
2. To keep the bird’s shape and ensure even cooking (+)
3. To make it easier to carve
4. To add flavor

4. Which part of the chicken is considered dark meat?

1. Breast
2. Wings
3. Legs  (+)
4. None of the above

5. How should fresh poultry be stored to maintain quality?

1. Wrapped in plastic at room temperature
2. In the freezer
3. On ice or in the refrigerator at 32°F to 40°F (+)
4. In a sealed container in a pantry

6. What is the minimum safe internal temperature for cooked poultry, according to food safety guidelines?

1. 135°F (57°C)
2. 145°F (63°C)
3. 165°F (74°C)  (+)
4. 185°F (85°C)

7. Which cooking method is best suited for tough cuts of poultry with high connective tissue content?

1. Roasting (not )
2. Grilling
3. Braising  (+)
4. Sautéing

8. What does Grade B poultry typically have that Grade A poultry does not?

1. More visible defects, such as bruises (+)
2. Less flesh and more bone
3. A higher fat content
4. Both a and b

9. Which of the following is an example of a moist-heat cooking method?

1. Roasting
2. Grilling
3. Poaching  (+)
4. Broiling

10. What is the primary distinction between wild and farm-raised game birds?

1. Wild birds are smaller in size.
2. Farm-raised birds have less fat.
3. Wild birds tend to have more intense flavor. (+)
4. Farm-raised birds are illegal to sell in the U.S.