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Meat Preparation Tools and Techniques
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Meat Preparation Tools and Techniques
TLE G10 Q4 FLASHCARDS
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1
Question
What is a chopping board or cutting board used for?
Answer
To place meat to be cut.
2
Question
What is a French knife used for?
Answer
Chopping, slicing, and dicing.
3
Question
What is a boning knife used for?
Answer
Removal of bones in raw meat.
4
Question
What is a paring knife used for?
Answer
To pare, strip away an outer material, peel.
5
Question
What is a butcher's knife used for?
Answer
Cutting bones, trimming, and sectioning.
6
Question
What is a scimitar or steak knife used for?
Answer
Cutting and slicing steaks.
7
Question
What is a weighing scale used for?
Answer
To measure larger quantities of meat and other ingredients.
8
Question
What is a meat tenderizer used for?
Answer
To tenderize meat by breaking down the collagen.
9
Question
What is a meat grinder used for?
Answer
Grinding meat easily.
10
Question
What is a pressure cooker used for in meat preparation?
Answer
To make meat tender.
11
Question
What is a meat mallet used for?
Answer
To tenderize meat.
12
Question
Why is a thermometer essential in meat preparation?
Answer
For checking the doneness of meat.
13
Question
What is a roasting pan typically used for?
Answer
Roasting food in the oven.
14
Question
What is a skillet used for?
Answer
Roasting food on the stovetop.
15
Question
What are measuring spoons used for?
Answer
Measure small amounts of wet and dry ingredients.
16
Question
What is a griller used for?
Answer
Cooking food using wood or charcoal making smoke and changes the flavor of the food.
17
Question
What are measuring cups used for?
Answer
Measure the volume of liquid or bulk solid cooking component especially for large amounts.
18
Question
What is a Pyrex dish used for?
Answer
To cook, bake,warm, or reheat food in pre-heated conventional and convection ovens.
19
Question
What are tongs used for?
Answer
Used to grab onto foods to life, flip, toss, or serve them without hand contact.
20
Question
What does "Market Forms" refer to in poultry?
Answer
Refers to the form of poultry when it is purchased by or delivered to foodservice operations.
21
Question
Describe "Live Poultry".
Answer
This poultry is purchased alive. This form is almost never purchased in foodservice operations.
22
Question
Describe "Fresh Poultry".
Answer
Applied to any raw poultry that has never been frozen. It also applies to raw poultry that has never been frozen and made directly available in the market either whole, dressed, drawn or in parts.
23
Question
Describe "Frozen Poultry".
Answer
Applied to raw poultry held at 0 degrees Fahrenheit. It can last several months in the freezer.
24
Question
Describe "Canned Poultry".
Answer
Thermally processed before canning and different parts and cuts are canned.
25
Question
Describe "Processed Poultry".
Answer
Processed, prepared, and packaged and comes in ready-to-cook form.
26
Question
Approximately what percentage of muscle is water?
Answer
About 75%
27
Question
What happens to meat as it cooks regarding water content?
Answer
It weighs less the longer it is cooked.
28
Question
What impacts the acceptability of a meat dish to customers regarding water content?
Answer
Moisture loss and weight loss may impact the acceptability of the meat dish to customers.
29
Question
Approximately what percentage of muscle is protein?
Answer
About 20%
30
Question
What happens to protein when heated?
Answer
It coagulates when heated.