Food Literacy Exam 2 WITH MEGAN

Are some aquaculture methods sustainable? Where could you go to find a list of sustainable seafood? (Monterey Bay Aquarium - Seafood Watch Program;http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx)

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Connective tissue - organization (thin sheets, flakiness), amount (very little), easy or hard to cook out (do we need to pick a special cooking method like we do with red meats)?

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How do you determine doneness of finfish versus shellfish?

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Which is more complex - meat cookery or seafood cookery (how do they differ?)

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Why do we cook/handle duck and goose differently than other similar-sized birds? (General characteristics of each type of poultry - light vs dark meat, which ones fatty, etc.)

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Definition of deglazing. What cooking technique is this characteristic of?

To swirl a liquid in a saute pan to dissolve cooked particles or food remaining on the bottom. Sauteing.

Is poultry trussed (if yes, when)? Larded (if yes, when)? Barded (if yes, when)?

Trusted- yes, even cooking and better appearance. larded- barded-

Who inspects/grades? Which is voluntary and which is mandatory?

USDA inspector observes process, facilities. Mandatory. USDA grades given based on quality. Not mandatory.

Fish muscle composition - mostly the same or very different from meat/poultry?

Water, protein, fat, some carbs, vitamins, minerals. Unique connective tissue layout (sheets between short muscle fibers). Fish cooks quickly, naturally tender, moist heat methods do not tenderize, cooked fish must be handled carefully.

how can you contribute to a more sustainable food system now

eat lower on the food chain eat locally and in season limit waste by recycling, composting, and using up leftovers tell congress to pass more a sustainable farm bill

________ is the connective tissue that is yellow in color and _______ break down with moist heat cooking methods, where as ________ is white in color and _______ break down with moist heat cooking methods.

elastin; doesn't; collagen; does

True or False: Tough cuts of meat should be cooked with a dry heat cooking method to convert collagen to gelatin and tenderize the cut of meat.

false

True or false: to test doneness of a roasted whole bird, insert a meat thermometer into the thickest part of the breast.

false

true or false: Aquaculture or farmed fish is always more sustainable than wild-caught fish, because it prevents overfishing of specific species.

false

true or false: Broiled fish must be sprinkled generously with paprika to give it an appetizing color.

false

true or false: Dressing is the mixture put inside the bird, while stuffing is prepared on the stove top.

false

true or false: Fish fillets must always have the skin removed before being broiled.

false

true or false: Roasts should be carved as soon as they are removed from the oven, to avoid excessive cooling.

false

True or False - liquid is never added to baked or roasted fish.

false?

Intense, dry heat cooking methods such as broiling and grilling work best for which type of fin fish?

fat fish

On thin pieces of poultry meat, such as a thin chicken breast, to determine doneness use this method:

firmness

When using the roasting/baking method, to which of the following is a little liquid added to the pan, but is still considered a dry heat cooking method if the pan is not covered? - chicken breast - beef rump roast - pork chops - fish fillet

fish fillet

Is all wild-caught seafood sustainable?

no

What is the only submerged moist heat method used for red meats? Differences when cooking fresh red meat vs. cured red meat by this method?

no clue

The elastin in meat can be broken down by __________. (acid, enzymes, long slow cooking in moisture, none of the above)

none of the above

what are the issues with wild caught seafood

overfishing, illegal fishing, habitat damage, bycatch, management.

To roast/bake a whole turkey, you would:

place it on a rack in an uncovered roasting pan

the 5 major components of a food system follow a cyclical pattern and include all of the following except: - production - transformation - distribution - access - consumption - planning

planning

All of the following are concerns associated with wild-caught seafood, except: - overfishing - pollution and spread of disease - habitat change - bycatch - all are concerns with wild caught seafood

pollution and spread of disease

growing your own tomatoes results in fewer steps in the food system for those tomatoes causing them to go through less ahnds to get to you. the benefits include:

preserving resources (ie fuel) lower chance of food contamination for a food borne illness supports a more sustainable food system less/no packaging that will be thrown out as waste

Starting a large roast at a high temperature (400°F to 450°F / 200°C to 230°C) will ___________.

produce a well-browned, crusted surface

what does organic agriculture do?

promotes and enhances biodiversity excludes the use of most pesticides and synthetic fertilizers avoids use of antibiotics and growth hormones for animal production rely on crop rotations, green manures, and organic fertilizers

It is recommended to consume 8 oz or more of seafood a week because it is:

rich in omega 3 fatty acids including EPA and DHA great source of protein low in saturated fat

Why is roasting meat fat side up preferred by the majority of chefs?

roasting fat side up provides continuous basting as the fat runs down the sides

________ is a cooking method for thinner/smaller cuts of meat, cooked at a higher temperature with only a little fat added to the pan, whereas ________ is a cooking method for larger/thicker cuts of meat, cooked at a lower heat with more fat added to the pan.

sauteing; pan-frying

what is the most appropriate cooking method for beef brisket

simmer

the food system is a group of interrelated components that have inputs and outputs. inputs are:

soil, water, air physical human labor fuel

A primary difference between "light meat" and "dark meat" in poultry is that "dark meat" __________.

takes longer to cook

The softening/tenderizing that takes place in red meats during the aging process is due to:

the continuing action of enzymes present in muscle tissue/meat that break down proteins

What can we do if meat has freezer burn?

there's no way to reverse freezer burn and affected portions should be removed before cooking.

all of the following are ways we will contribute to a more sustainable food system in lab except: - recycle - compost - bring reusable containers for leftovers - throw out food not consumed - purchase foods in seasons locally as much as possible

throw out food not consumed

The best way to determine doneness of meat when braising, stewing, or simmering is:

to do the fork tender test and it shreds easily

True or False: Your Thanksgiving turkey should be stuffed before you cook it. (What can be stuffed?)

true

true or false: Deep-fat frying is the most popular way to consume fish in the U.S.

true

true or false: Submersion poaching is generally done with whole fish or fish fillets fully submerged in a court bouillon or flavorful liquid, while shallow poaching fillets are partially submerged. The remaining liquid in shallow poaching is then used for a sauce, but not from liquid in submersion poaching.

true

true or false: The best way to thaw frozen chicken is in its original packaging in the refrigerator.

true

true or false: public policy, education, technology, and social trends all influence the output of our food system

true

true or false: research has failed to find significant nutritional differences in organic and industrial produced produce

true

what type of seafood classification is conch

uni-valve

what type of seafood classification is shrimp

crustacean

How do we control degree of doneness for broiling? (Do we change the temperature of the broiler, or something else...?)

Distance from heat source and thickness of cut changes the temperature.

Round fish have ____ filets, while flat fish have ____ filets.

2; 4

Which of the following New York steaks requires the highest heat (positioned closest to the heat source) for broiling? - 1 in thick steak, medium done - 1 in thick, rare - 3/4 in, rare - 3/4 in, well done

3/4 in rare

Main components of muscle tissue (water, protein, fat) - how is each one affected by cooking?

75% water- muscle shrinks when cooked. 20% protein- coagulates and toughens. 5% fat- juiciness, tenderness, and flavor (Marbling v. surface fat)

Exceptions for roasting poultry as compared to red meat? Low-temp roasting vs high-temp roasting - temperature ranges, size of bird/pieces? When and why might we sear?

Adds flavor from surface browning, selecting poultry to roast, skin seasoned if it will be eaten, use fat only for basting, inside of the carcass may be stuffed with mirepoix/ dried fruit/ herbs. Low temp roasting- 250-325 F, most whole birds. High temp- 400-450 F, birds under 3 lbs. Searing- 450 F, smaller birds poultry parts.

What types of seafood should be oiled before broiling or grilling? Why?

All fish should be oiled lightly. - lean fish becuase they dont have enough fat to insulate the moistness

Definitions of barding, larding, why they might be used for cooking meats.

Barding- tying slices of fat, such as pork fatback, over meats with no natural fat cover to protect them while roasting. Larding- Inserting strips of fat with a larding needle into meats low in marbling.

When seasoning and basting poultry, it is important to _____.

Baste large turkeys every 20 to 30 minutes if they are subjected to dry heat for several hours

What is carry-over cooking?

Can raise internal temperatures form 5 F for small cuts to as much as 25 F for very large roasts. The usual range is 10-15 F for average roasts. Internal temperature continues to rise after the meat is removed from the oven. Outside is hotter than the inside and the heat is conducted through meat until evenly distributed.

Know the two types of connective tissue and differences - one we can cook out (how?), the other we can't (how can we tenderize that?)

Collagen- white in color. Moist heat cooking methods at low temperatures are most effective for turning a meat high in connective tissue into a tender, juicy finished product. Acid helps tenderize. Elastin- yellow. Older animals have a higher proportion of elastin than younger animals. Elastin is not broken down in cooking. Tenderizing can be accomplished only by removing the elastin. Pounding and cubing, grinding, slicing the cooked meat very thin against the grain.

What is the main concern when cooking seafood?

Cook just until done, preserve moisture and texture, preserve and enhance natural flavors

What does searing do? What does it not do?

Creates desirable flavor and color by browning the surfaces. It does not seal the pores and keep in juices.

Which of the 6 types of poultry (chicken, duck, goose, guinea, pigeon, turkey) only have dark meat? Which have both white and dark meat?

Duck, goose, pigeon, guinea? have all dark meat. Chicken and turkey have both.

Which fish are best for roasting? When should you baste a fish?

Fatty fish are best to bake. Lean fish must be basted

What is poached, what is simmered (or boiled)?

Finfish and squid are poached; crustaceans are simmered (or boiled)

What is aquaculture?

Fish farming

What are the two categories of seafood and their two subcategories? Be able to list an example of each.

Fish- fins and internal skeletons (flatfish, roundfish). Shellfish- soft bodies, external skeletons (mollusks, crustaceans)

How to determine doneness for finfish?

Flakes easily (this is not the same as falling apart); opaque

Differences between flatfish and roundfish? (hint - eyes on both sides of head, # of fillets perfish) Could you name one example of each?

Flatfish- eyes on one side of head, four fillets per fish, flounder, halibut, turbot. Roundfish- eyes on both sides of head, two fillets per fish, catfish, tilapia, trout, cod, mahi mahi, salmon, bass, tuna.

Temperatures for storing poultry - refrigerator, freezer. How to thaw a turkey? (Which day of the week should you take your Thanksgiving turkey out of the freezer?)

Fresh- refrigerate 30-34 F up to 4 days. Store in original packaging. Frozen- store at o F up to 4-6 months. Do not cook partially frozen whole birds.

Define sustainable seafood?

From sources, either fished or farmed, that can maintain or increase production into the long term without jeopardizing the affected ecosystems.

List cuts of meats from largest to smallest:

Full carcass, foresaddles/hindsaddles, primals, fabricated cuts

Which birds (e.g. duck vs. chicken) are appropriate for which cooking methods?

Game hen- dry heat (roast or broil). Capon- roast. Hen/fowl/stewer- moist head or combination. Turkey- fryer or roaster (dry heat). Young (roast or stew/ braise), yearling (roast or stew/ braise), mature (stew or process)

How to store meats - temperature for fridge vs. freezer. How can we prevent freezer burn?

Ideal refrigeration is 32-36 F. Ideal freezer is -10 F. All frozen meats should be vacuum packaged or tightly wrapped to prevent freezer burn.

Why is it important to know the location of bones?

Identifying meat cuts. Boning and cutting meats. Carving cooked meats.

Who inspects slaughter facilities? What is the difference between inspection and grading?

Inspection relates to the wholesomeness, grading relates to the quality. All meats must be inspected by a certified USDA inspector.

What is the ONLY RELIABLE method to check for doneness of a whole bird or larger piece? What doneness indicators can tell you it's time to do this? Safe cooking temperatures for poultry?

Internal temp 180 F (USDA says 165 F). Book says 180 F.

Difference between low-heat roasting and high-heat roasting? Which is more appropriate for large cuts vs. small cuts of meat?

Low heat roasting- 250-325 F. More even doneness. High heat- 350-450 F. Crusty exterior, more rare middle.

What affects the amount of connective tissue or tenderness of meat? (age and muscle use)

Meats are highest in connective tissue if they come from more muscular regions or from older animals. Meats high in connective tissue can be made tender by using proper cooking techniques.

Freshness in fish - if I gave you the category (e.g. "eyes"), could you give me the criteria (e.g. "clear and bulging")? If I described the condition of a fillet, could you tell me if it was fresh or not?

Odor- non, or oceany. Eyes- clear and bulging. Gills- intact and bright red. Texture- firm, doesnt flake. Fins/ scale- moist and full.

Another friend who was disappointed by the last seafood they bought, invited you to go shopping with them to buy some fresh seafood. You suggest all of the following as excellent options, except? - Tilapia with a slight ocean scent and clear bulgy eyes - Clam that snap close when touched - Orange roughy that is flaky in texture - Crabs moving around in a tank - Sole that is moist, with intact bright red gills

Orange roughy that is flaky in texture

Which poultry is poached, which is simmered (what's the defining characteristic)? Should duck be poached? Which seasons the meat - starting in cold water or starting in hot water?

Poach young birds- simmer older birds. Simmer in seasoned water. Poach in flavorful liquid, reduce and use for sauce. Braise or stew duck.

What are some of the health benefits associated with consuming seafood?

Rich source of: protein, iron, b vitamins (including b 12), low in saturated fat. 2010 Dietary Guidelines for Americans recommends: consume > oz seafood a week, rich source of EPA and DHA. Reduce cardiac deaths in individuals with and without pre existing CVD, reduces inflammation, In pregnant breastfeeding women: DHA improves infant health (visual and cognitive development), should consume 8-12 oz of low mercury fish.

If I described the steps taken to cook a meat, could you identify the cooking method that was being used?

Roasting and baking- to cook foods by surrounding them with hot, dry air, usually in an oven. Do not cover. Broiling and grilling- Dry heat method, short intense heat. Distance from heat source changes, thickness of cut. Cannot use drippings for sauce. Doneness based on firmness or internal temp. Sauteing and pan frying- Dry heat methods with added fat. Best for tender cuts, doneness based on firmness and temperature. Sauteing means cooking quickly in a small amount of fat. Pan frying is cooking in a larger amount of fat, usually for longer time at a lower heat, and product is not tossed or flipped.

Put chicken classes in order by age (don't need to know exact ranges - just which is youngest to oldest, i.e. Rock Cornish game hen, broiler/fryer, roaster, capon, hen or fowl, cock or rooster)?

Rock cornish game hen, broiler or fryer, roaster, capon, hen or fowl, cock or rooster (youngest to oldest).

Considerations for picking sautéing, pan-frying, or deep-frying (which one(s) can you use to cook a bone-in chicken breast? Turkey wing?) How can we make sure poultry gets cooked all the way through when using pan-frying or deep-frying?

Sauteing- adds flavor. Boneless cuts (thin slices or flatten). Larger pieces finished in oven. Use pan sauce. Pan frying- Seasoned flour or breading. Smaller pieces, bone in or boneless. ¼ fat in pan, separate sauce prepared. Deep frying- Fat should be deep enough to submerge. Best for smaller pieces, finish larger in oven. Oil temp should be 325- 350 F. To make sure poultry gets cooked all the way, put it in the oven.

Broiling/grilling temperature as compared to red meat (generally - is it higher or lower)? How to get the best quality? (Skin-side down, baste with butter). Why shouldn't you use the same sauce to marinate and serve poultry?

Smaller, younger birds that are naturally tender. Marinating. Determine doneness by firmness, use thermometer when possible. Start skin side down. Baste with fat, serve with separate sauce.

How to store finfish - refrigeration vs freezing temps

Storing fresh fish-Hold on crushed ice at 30-34 F, draw or eviscerate as soon as possible, wrap cut sections tightly, use or freeze within 2 days. Storing frozen fish- Hold at 0 F, wrap tightly to prevent freezer burn, fat fish- 2 months, lean fish- 6 months, thaw in refrigerator, small pieces can be cooked or prepped from frozen.

What is marbling? Why is it important? How does it affect quality grade of red meats?

Streaking with fat. Fat deposited within the muscle tissue. The juiciness is due to more fat than to moisture.

What is the difference between submersion and shallow poaching? Is fatty fish too fatty to be cooked by moist heat?

Submersion- whole fish, steaks, crustaceans, cooked completely submerged in court buollion, sauce made separately. Shallow- smaller fillets, delicate flavors, partially submerged, liquid used to make sauce.

What is the relationship between age and tenderness in poultry?

Tenderness is related to connective tissue which increases with age. Young birds are cooked with a dry heat method and older birds need a slow moist heat method.

What are the two types of aging? Why does aged meat get more tender?

Wet aging- carcasses broken down into smaller cuts and enclosed in plastic vacuum packs (cryovac) protecting meat from bacteria and mold, preventing weight loss due to drying. Must be refrigerated. Dry aging- process of storing meats, usually large cuts, under carefully controlled conditions. Aging increases tenderness and flavor. When slaughtered, muscles are soft until onset of rigor mortis. Enzymes present in the meat start to break apart proteins and the meat begins to soften (green meat).

What is the difference between light and dark meat?

White meat- breasts, wings, less fat, less connective tissue, cooks faster. Dark meat- thighs, legs, and all other parts on flying birds. More fat, more connective tissue, cooks longer, used muscles have more myoglobin.

What cooking considerations need to be made when cooking whole birds? Poultry pieces?

Whole birds- breast may dry out and legs take longer to cook. Poultry pieces- many different recipes for different parts of the bird.

Market forms of finfish - if I gave you a picture from the book or a brief description (e.g. "just as caught") could you match it to the market form? What is surimi?

Whole- completely intact, just as caught. Drawn- Viscera removed. Dressed- viscera, scales, head, tail, fins removed. Steaks- cross section of dressed fish. Fillets- boneless side of fish. Butterflied fillet- fillets still joined, no bones. Sticks/ tranches- cross sections of a fillet. Surimi- flavored, texturized, and shaped white fish

to save money when buying produce, especially if organic produce is out of budget, avoid the "dirty dozen". what is the "dirty dozen"

a list put together by the environmental working group listing the fruits and vegetables found to have the highest concentration of pesticide residues

what is the most important reason for studying food systems

according to some, the current food system is failing and as health educators, home economics foods teachers, dietitians, or food scientists you can promote positive change

Because chicken and turkey are lean and tender meats, it is appropriate to cook them in fat by __________ them. - saute - pan fry - deep fry - all of the above

all of the above

what type of seafood classification is oysters

bi-valves

Compared with chickens and turkeys, __________ have a thicker layer of fat under their skin and a lower yield.

both geese and ducks

what is the most appropriate cooking method for chuck pot roast

braising

Difference between braising and stewing?

braising - broiling and poaching stewing - sauteing and simmering

The part of a chicken most appropriate for poaching is the:

breast

Which cooking methods are served with a pan sauce or gravy, which can only be served with a separately prepared sauce?

broiling and grilling

sustainability is defined as

capable of being maintained over the long term, and meeting the needs of the present without compromising the ability of future generations to meet their needs

Know the types of cuts in order of largest to smallest

carcass is largest, then side/quarters, then primal, and finally fabricated cuts

what type of seafood classification is squid

cephalopods

Which of the following have both white and dark meat? - chicken - duck - goose - guinea

chicken

what part of the cow is the chuck? rib? short loin? sirloin? round? flank? plate? shank? brisket?

chuck- front neck rib- ribs behind chuck short loin- behind ribs sirloin- behind short loin round- butt flank- near udder plate- in front of flank, under ribs shank- leg brisket- thigh, above shank, below chuck

what does CAFO stand for

confined animal feeding operation

If a fish is cooked en papillote, it is __________.

cooked by steaming enclosed in a piece of parchment cooked together with flavoring of ingredients and/or sauce

Which of the following is most likely to be a problem when roasting poultry?

cooking the legs to doneness without overcooking the breast

Which is more popular in the US - sautéing, pan-frying, or deep-frying fish?

deep frying

How do you determine doneness of red meats with dry heat cooking methods? Moist heat? Combination (braising) methods? (i.e. fork tender test/shreds easily)

dry - temperature; moist - shredding; combo - temp

Halibut is a type of _________ that is also classified as a ___________.

flatfish; fin fish

the benefits associated with the industrial (most widely used currently) food system include all of the following EXCEPT: - efficiency - low food prices - accessibility of food year round to large populations - food travels short distances

food travels short distances

3 SAFE ways to thaw meats?

fridge, cold water, microwave

Be able to identify and label the primal cuts of beef.

go through book

what is the most appropriate cooking method for ribeye steak

grill/broil

Pan sauces can be made for all of the following, except: roasting/baking sauteing braising grilling

grilling

the four criteria for food to be considered good food includes

healthy green fair affordable

Which are mandatory for red meats? inspection or grading

inspection is mandatory; grading is not

Which of the following statements is true about simmering meats? its the same as braising it is often used with less tender cuts of meat its a frequently used cooking method for meats it produces more flavorful products that browing with dry heat

it is often used with less tender cuts of meat

Joe attempted pan-frying salmon for his first time for you and some other friends. Knowing that you are in a cooking class, he asked you how to determine when it is finished cooking. Sharing your expertise, you explain:

it should just begin to flake, opaque colored all the way through

When a small bird is done

it will be firm to the touch juices will be clear rather than cloudy and red or pink its legs will move freely in their sockets and its flesh will begin to pull away from the bones

a drawback to eating locally is

its not always convenient and limited to what is in season

_________ is associated with the quality grade, juiciness, flavor, and tenderness of beef cuts.

marbling of fat

Which of the influences how tender red meat is?

muscle usage and age of the animal

what are some issues with aquaculture (ie. fish farming)

wild fish, pollution and disease, escapes, habitat damage, management.

What meat cuts (generally) would you use dry heat for? Moist heat? I gave you a slide for each type of primal - you should be able to identify a proper cooking technique for each type of meat (e.g. beef chuck vs beef loin).

yikes no