Culinary Meat Basics

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  1. What are the two connective tissues that gold meat muscle fibers together?
    Collagen and Silverskin
  2. Fat found within the muscle of meat
  3. Fat that surrounds the muscle of meat.
    Fat Cap
  4. A ready to cook cut of meat that is packaged to certain size and weight specifications.
    Fabricated Cut
  5. The Muscular lining of the stomach of an animal such as cattle or sheep.
  6. This list of meat cuts numbered by category is published by the USDA to help ensure food service operations and suppliers can communicate effectively.
    Institutional Meat Purchase Specifications (IMPS)
  7. Primal cuts are further broken down into these.
    Fabricated Cuts
  8. All beef, veal, pork and lamb must be stamped by the USDA either directly on the carcass of larger cuts, or on the packaging of fabricated cuts. This indicates what?
    The animal was slaughtered in a USDA inspected plant.
  9. A grade based on a 1-5 scale that indicates how much usable meat can be obtained from a carcass.
    Yield Grade
  10. A period of rest that occurs for a length of time after the animal has been slaughtered.
  11. At what point after an animal has been slaughtered does rigor mortis set in and how long does it last.
    It begins in 5-24 hours and it last for 2-3 days
  12. Meat where the joins and muscles are stiff shortly after slaughter is commonly refereed to as what?
    Green Meat
  13. The process of aging meat in vacuum sealed plastic packages.
    Wet Aging
  14. Wet or dry aging is usually allowed to last for how long?
    Up to 6 weeks
  15. Process of aging larger cuts of meat hung in a temperature, air flow, and humidity controlled environment.
    Dry Aging
  16. What percentage of weight is lost during the dry aging process due to evaporation and trimming of the meat prior to cooking?
  17. The process of laying a piece of fatback across the surface of lean meat to add moisture and flavor.
  18. Inserting thin strips of fatback into lean meat with a special needle.
  19. The process of using salt and sodium nitrite alone or with sugar or flavorings to preserve a food item.
  20. Herbs and spices ground together into a fine powder that can be applied to meat before cooking.
    Dry Rub
  21. A dry spice mixture incorporated with other ingredients such as mustard, flavored oils, pureed garlic or honey that is applied to meat before cooking.
    Wet Rub
  22. A liquid with and acidic base and other flavorings that is used to tenderize and add flavor to meat.
  23. The loss of volume of a piece of food as it cooks.
  24. This is the most accurate way to determine doneness of meat with the exception of braised or stewed meat.
    internal temperature
  25. Internal temperature for Rare
  26. Internal temperature for Very Rare
  27. Internal temperature for medium-rare
  28. Internal temperature for medium
  29. Internal temperature for medium-well
  30. Internal temperature for well-done
  31. Soft White connective tissue that breaks down into gelatin when heated
  32. Tough rubbery connective tissue that does not break down when heated
  33. Curing method that involves the use of salt to dehydrate the protein in food.
    Dry Curing
  34. A curing method in which meats are submerged in a brine, also known as immersion curing.
    Wet Curing
  35. Salt solution that usually consists of 1 cup of salt per gallon of water.
  36. These are the two types of brine pumps used in commercial meat curing.
    Artery Pump and Stitch Pump
  37. If sugar is added to a meat in a brine how should it be stored.
    At refrigerator temperatures
  38. Process of using either a dry or wet cure along with a an artery pump or stitch pump to reduce curing time.
    Combination Curing
  39. What are the two reasons to use a fabricated cut instead of primal cuts or whole carcasses?
    To provide uniform portions, and reduce labor cost.
  40. Why would someone choose to use a primal cut instead of a fabricated cut?
    The price per pound for primal cuts is less than for fabricated cuts.
  41. A method of removing the meat and fat from the ends of a bone, usually applied to chops.
  42. What had been to a cut of meat that is labeled BRT?
    Boned, Rolled, and Tied
  43. A small round boneless medallion of meat.
  44. A white stew in which pieces of meat are blanched and rinsed to remove impurities before being added to a cooking liquid.
    A Blanquette
Card Set:
Culinary Meat Basics
2012-04-11 17:57:17
Culinary Meat Basics

Culinary Meat Basics
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