ICC Level 1 Test 15-17

RTC

"ready to cook" turkeys are classified by this

Roasting/Baking

(Dry Cooking Technique) Each involves heating food with dry air. Through a series of complicated chemical reactions, they use radiant heat and convection to cook food. Radiant heat is transferred from the oven through the dry air to the surface of the food. The heated air dries out the surface of the food and facilitates the Maillard reactions that cause changes in the texture and surface color of various foods as well as the development of flavors.

What are the 6 main types of poultry?

1. Chicken 2. Duck 3. Goose 4. Guinea Hen 5. Turkey 6. Pigeon

Names of Poultry (3)

1. Chicken 2. Duck 3. Turkey

Primal cuts of beef (8)

1. Chuck 2. RIb 3. Loin 4. Round 5. Flank 6. Short Plate 7. Briskey 8. Foreshank

What are the benefits of using the steaming method?

1. Cooks relatively quickly with less surface or textural damage than other cooking methods. 2. They also retain their natural flavor and much of their nutrient value (makes them popular among health conscious chefs)

Steps to Trussing a Chicken (8)

1. Cut a piece of twine about 30 inches long. Trim any excess fat and remove the wishbone, then cut each of the wings at the second joint. 2. Season the cavity as desired. Push the legs of the bird toward its breast for a plump appearance. 3. Slide the twine under the back of the bird next to the tail. 4. Lift the twine on both sides, bring it up over the drumsticks and cross. Slide the twine under the tip of the drumsticks and pull tightly to secure. 5. Thread the trussing needle with string. 6. Lift up the drumstick, and insert the needle into the soft spot on the lower part of the birds backbone. Come out on the opposite side where the thigh and drumstick join together. 7. Turn the chicken on its breast and push the needle through the wing section, the loose neck skin, skin of the back, and the remaining wing. 8. Place the chicken on its back and push the needle into the middle joint of the left and through the lower back. 9. Lift up the skin of the tail end and push the needle through. It is important for the needle to go through the lower part of the skin, because it makes a small tight loop that holds the drumstick in place. 10. Pull both ends of the twine tightly together, and secure with a knot.

9 Steps to Quartering a chicken

1. Remove excess fat. Remove the wishbone and cut the wing at its second joint and place the chicken on its back. 2. Cut the skin between the leg and the breast. 3. Cut around the thigh and disjoint it to completely separate it from the carcass. Be sure to include the oyster 4. Expose the thighbone 5. Cut through the skin near the knuckle of the thigh. Chop away the cartilage and scrape down the skin. Manchonner improves the cooked drumstick appearance. Repeat this process for the other leg. 6. Make an incision on either side of the breast between the spine and shoulder blades, then cut the whole breast section, including the bones, away from the backbone. 7. Use the corner of a large knife to nick the cartilage over the breastbone, then bend the breast back on itself so that the grey bone that runs between the 2 breast halves pops out 8. Run a finger along the cartilage to loosen and pull it away from the keel bone. Starting at the wider top end, remove the keel bone in 1 piece but leave the rib bones. 9. Cut the breast section lengthwise in half along the breastbone, separating the breast into two pieces. Manchonner the wings, reserve bones, hearts and gizzards for stock.

What are the 7 steps to the Poele Method?

1. Season the meat and brown it on all sides to develop a flavorful crust. 2. Place the bones, trimmings, aromatic garniture, and bouquet garni in a rounded. Add the meat. and top the meat with a generous knob of butter. Cover with a tight fitting lid and place is a 350 degree oven. 3. Cook covered for approximately 60 minutes, basting frequently. To test for doneness, pierce the meat. The meat is cooked when the juices run clear with no trace of blood or when the internal temperature registers 140-150 on a thermometer. 4. Remove the meat, cover with foil, keep warm. 5. Add the white wine and reduce to almost dry, or two thirds, then add bound veal stock to the remaining mirepoix and trimmings. Simmer for about 10 - 15 minutes. Pass the liquid through a chinois. 6. Degrease the liquid and reduce, adjusting consistency as desired. 7. If the roast is to be presented as a whole piece on a platter, the meat may be returned to the oven and then coated several times with the sauce to achieve a shiny glaze.

Names of Wild Poultry (3)

1. Snipe 2. Woodcock 3. Wild grouse

6 Tips for the sauté method

1. The pan should be very hot to ensure effective searing and to prevent food from sticking to the pan 2. Preheat the pan and add fat 3. The item to be sautéed should be dry. 4. Avoid crowding food in a pan: this can cause the temperature within the pan to drop and the retention of moisture leading to food that is steamed rather than sautéed. 5. Avoid shaking the pan immediately after adding the food 6. Do not cover the pan during a saute.

How many mg of cholesterol are there in 115 g of beef?

100 mg

What is the muscle made of?

75% WATER, 20% protein, and 5% fat

What do primal cuts correspond to?

A different region or muscle group on the animals body. Each region has meat of variable tenderness, depending on how much work the muscles in that part of the body do during the animals lifetime.

What should pieces of meat being prepared for dry aging have?

A full finish or a thick and even layer of smooth, waxy fat to precent excessive loss of moisture during the aging process.

Which bird is a turkey related to?

A grouse

Aiguillette

A long, narrow slice taken from either side of poultry breastbone, especially duck. The term could also be used to describe a French cut of beef

Fricasse

A method of cooking meat in which it is cut up, sautéed and braised and served with its sauce, traditionally a white sauce

What do chefs do to combat the issue of uneven cooking on ducks?

A mixture of sautéing and braising

Gastrique

A preparation of caramelized sugar that is deglazed with vinegar and frequently used in sauces

Boiling

A technique that uses the conduction and convection to cook food in a liquid medium or at very neat 212, the boiling point of water at sea level.

What is the percent of usable meat from a live steer?

About 50% useable meat.

Heritage

According to the Livestock Conservancy, the term must be an American Poultry Association approved standard breed from before the mid 20th century, naturally mate, be pasture based, and have a moderate to slow growth rate.

Why is hanging game important?

Allows the meat to relax so that it will be more tender and affects the intensity of the gamey flavor Small birds are only hung for a few days while larger birds can be hung up to a week or more depending on the desired degree of gaminess.

Blue meat

Barely cooked over warm heat just to grey the exterior and essentially leave the inside raw. The term blue comes from the iridescent color of the meat when the light strikes it.

What fattens up cows right before slaughter?

Being finished on conventional feed, such as soybeans or corn

What cooking medium can help meld ingredients and develop intensity of flavor when making soups or stocks?

Boiling

Supreme

Boneless chicken breasts or the oranges cut without the membranes

Magret

Boneless duck breasts are often erroneously referred to as this. The only true one is the breast of the mullard.

What does aging do?

Breaks down the proteins in the meat which causes the flesh to become significantly more tender and the loss of water concentrates the flavor in the meat. The quality of aged meat is improved by subjecting cuts to specific storage conditions of time, temperature, etc.

Mallards

Can be wild or farm raised though the breeding isn't as widespread as the Pekin.

Grass fed

Cattle have been fed a grass diet

Braise

Characterized by a relatively low temperature, the boiling point of water, and yet a more efficient transfer of energy than is possible in dry heating.

What are the different methods of trussing poultry?

Chefs have historically used twine, either alone in combination with a trussing needle, skewers, or even pins

What is the major connective tissue filament?

Collagen - tough protein in its solid form but when heated in water it partly dissolves into gelatin

Poultry

Collectively used to refer to any domesticated bird kept for meat or eggs

Connective tissue

Connects the individual cells and tissues to each other, and surrounds each muscle fiber. When the muscle fibers contract, the connective tissue is also pulled

What is the difference in the sautéing method when the meat is already breaded?

Cooked over moderate heat just until the interior is cooked through and the outside is golden brown.

Mullard Duck

Crossbreed between a male muscovy and a female Pekin duck Used in the production of foie gras

What does brown meat mean?

Doesn't mean that the protein has spoiled, it is an indication that the meat has not been exposed to oxygen -- after exposure to the air for 15 minutes, the residual myoglobin in muscle cells receives oxygen and the meat turns bright cherry red

Flank -- cooking method

Dry - very lean, little connective tissue

Hangar -- cooking method

Dry - very lean, little connective tissue

Short loin/strip loin -- cooking method

Dry - very lean, little connective tissue

Skirt -- cooking method

Dry - very lean, little connective tissue

Fragmentation

During aging, the breakup of these protein strands (what this is) and accounts for the increase in tenderness

How can roasting and grilling be done?

Either in a closed environment like an oven or covered roasting dish, or an open environment like hot stones or an open fire

What are the two most common geese breeds today?

Emden and Toulouse

What cooking technique is similar to how sweating helps primates and horses regulate their bodies temperature?

Evaporative cooling, the secretion of liquid to the surface of the skin lowers its temperature below that of the surrounding air.

What indicates a young duck?

Flexible beak and breast bone

What is the liver of geese and ducks called?

Foie grois -- they are commonly force-fed so their livers become enlarged

Simmer

Foods cooked below the boiling point between 185-205

Manchonner

For when quartering poultry: 1. Cut through the skin near the knuckle of the thigh. 2. Chop away the cartilage, and scrape down the skin.

What is the percent of meat and protein content in quail?

Forty percent of the meat is found in the breast, 25 percent in the legs. Quail meat has about 25 percent protein and 2 1/2 percent fat

USDA Grade

Grades are assigned according to the amount of marbling and the age of the beef

To some extent, why is the nutritional value of beef dependent on its diet?

Grain fed beef are about 30% fat by weight while grass fed beef is much leaner. Grain fed beef contains fewer Omega 3 fats, vitamin E, and beta-carotene than grass-fed beef.

What are the two main domestic types of geese that the geese available today are descended from?

Greylag and the Wild Swan goose

What is the fat breakdown in beef?

Half of the fatty acids contained in beef are monounsaturated, and one third of the remaining saturated fat is stearic acid, which has not been found to increase serum cholesterol levels.

Pittsburgh

Has a char, but it is still very rare and could be cooked a bit more

Kobe beef

Has the highest market value, is the name given to beef from Waygu cattle in the Kobe region of Japan

Dry cooking

Heat transfer through air, metal, radiation, or fat, often at very high temperatures Examples: roasting, baking, grilling, broiling, pan-frying, deep-frying, sautéing, cooking on a griddle,

What are the advantages of trussing?

Helps make it easier to hold stuffing inside of the bird and makes it easier to manipulate when finished.

What does myoglobin do?

Helps store and carry oxygen to muscles for use during periods of high activity, such as running or flying

What leads to the juiciness often associated with dark meat?

Highly active muscles (like dart meat) have a greater amount of fat and connective tissue than less active muscles. During cooking, fat lubricates muscle cells and slows the escape of water which leads to the juiciness.

Fowl

Historically, this term was used to refer to any edible wild or domesticated bird. It is also used to refer to domesticated female or male chickens, especially mature birds.

When may wild birds be eaten?

If hunted or imported for private use only, but cannot be sold commerically

What is the purpose of manchonner?

Improves the cooked chicken drumsticks appearance

What is the amount of connective tissue dependent on?

Increases with age and exercise. The meat of a young duckling will be more tender than that of a more mature bird. This fact in part explains why age is such an important factor as chefs select and develop poultry dishes.

Grass finished

Indicates that the cattle have been exclusively grass-fed in the few weeks just before slaughter

Sauteing

Involves quick searing in oil or other fat over high heat to develop flavor and color. The cooking is then completed at a lower temperature unless working with a thin product.

Steaming

Involves the transfer of heat energy through convection and conduction via vapor condensation

What do some chefs believe about wet-aging?

It can develop some of the tenderness of dry-aged meat and some chefs believe it will not have the same concentration of flavor

Unless it is otherwise stated on the product label or in advertising, what does the term natural indicate?

It can still be treated with antibiotics or hormones, fed animal by products, routinely confined, and not be required to have access to the outdoors.

What happens as collagen leaches into the cooking liquid?

It forms a mixture that may be used to change or enhance the flavor profile of any food cooked in it, in addition to being another component of the finished dish.

Why is it easier to cook a piece of white meat until its overly dry?

It has little fat and connective tissue which means there is little to slow the evaporation of water during cooking so it is easier to cook it until its overly dry.

Is grass-fed beef organic?

It isn't necessarily organic or organic doesn't necessarily mean grass-fed

How is myoglobin similar to hemoglobin in the human body?

It makes blood cells and the muscle through which they circulate, are red. Less active muscles receive less myoglobin and tend to be paler than more active groups.

What happens as meat continues to dry age?

It may lose up to 20 percent of its weight as the water in the meat evaporates -- along with the chemical breakdown of muscle and fat, this concentrates the meats flavor and gives it additional texture and aroma

What happens to the connective tissue when the muscle exerts more force?

It needs more connective tissue

Why is braising good for large pieces of meat?

It will reach temperatures near this maximum relatively quickly, and it can be kept there for prolonged periods without any danger of the outside burning. This treatment is what is called for in order to convert collagen to gelatin

What is the meat from Waygu cattle known for worldwide?

Its marbling, tenderness, and juiciness

What muscle groups do primal cuts usually represent?

Larger muscle groups

What are the 4 different categorizations of RTC birds?

Light - 3 1/2 to 5 kg Medium - 5 1/2 to 9 1/2 kg Heavy - 10 - 12 1/4 kg Very heavy - up to 18 kg

What is the best way to tenderize meat that is tough because of its connective tissues content?

Long, slow braise

What food is the boiling method mainly used to cook?

Mainly used with starchy vegetables and pasta. Rather than being cooked through by boiling, especially in the case of vegetables they are quickly blanched.

Which were the earliest ducks and what is the difference between those and the ones served today?

Mallards, the ducks now are up to 3 times the size of their ancestors

What is the rule of thumb about tenderness in meat?

Meat becomes more tender as the distance form the hoof and the horn increases -- the close to the middle of the animals back, the more tender the meat tends to be,.

Well done

Meat has no color. Steak may also be butterflied.

Black and blue

Meat is charred on the outside over extremely high heat, but it is still raw as above.

Accelerated aging

Meat is held at higher holding temperature and lower humidity in an environment with ultraviolet light to slow microbial growth

Medium

Meat is pink and has a warm center

Rare

Meat is red and the center is cool (ideally room temperature)

Medium rare

Meat is still red (but the center is slightly warm)

Why are roasting and baking relatively slow techniques compared to grilling or boiling?

Metal and water are better conductors of heat than air.

Chuck -- cooking method

Mixed - more connective tissue, more fat

Short rib -- cooking method

Mixed - more connective tissue, more fat

What methods are common for older more mature birds and which are chosen for younger more tender birds?

Moist cooking methods such as braising are often used with more mature birds since their muscles are tougher. Dry heat methods such as frying and roasting are often chosen for younger, more tender birds.

What does poultry flesh consist of?

Muscle fibers bundled together with connective tissue

How old must heritage chickens be?

Must reach the market in no less than 16 weeks depending on the breed.

During aging, what happens after the initial period of rigor mortis?

Naturally occurring enzymes found in the muscles being to break down protein components in the muscle fibers into smaller ones.

Quail

Naturally plump, high yield, low fat birds

Is USDA grading mandatory?

No, quality grading is not. Federal inspection of meat is mandatory for safety reasons, grading for quality isn't.

Crossbreeding between which two breeds of turkey resulted in the foundation stock of modern American breeds?

Occelated and Wild Turkeys

Aging

Often known as a conditioning or ripening. During the aging process, the natural action of enzymes and beingn bacteria improve the taste and texture of the meat.

Collagen

Part of the composition of tough connective tissues that hold muscle fibers together in meat As it is cooked, the connective tissue becomes softer.

During the butchery process, beef and livestock are separated into which two kind of cuts?

Primal and sub primal

Subprimal

Primal cuts that are further broken down into these cuts

Poele Method

Primarily used for cooking large roasts of veal or pork. but it can also be used for large poultry.

What kinds of proteins benefit from poaching or simmering?

Proteins with little connective tissue as they can disintegrate when subjected to higher amounts of heat, such as with dry cooking methods. Fibrous cuts of meat with more connective tissue also benefit from it because they heated water helps to melt the collagen and render into gelatin.

Muscovy ducks

Redder and gamier taste than Pekin, leaner than pekin ducks though The most widely consumed duck in France

What is the Pittsburgh reference?

Reference to a glowing coal ember or blast furnace

What does the world Waygu mean?

Refers to all Japanese beef cattle (wa means Japanese and gyu means cattle)

Game

Refers to animals that are hunted for sport or food, such as quail, duck, pheasant, deer, and rabbit

Evaporative cooling

Results in a differential between the temperature of the cooking environment and the surface of the food being cooked. Despite the fact that an oven is heated to 350, food doesn't actually cook at this temperature until all moisture has been removed. As food is heated, this water actually lowers the temperature of the food at the surface below that of the oven.

What is a traditional cooking method for duck?

Roasting, the duck can be prepared in advance, and the meat, when cooked on the bone adds flavor to the finished dish.

How is the breast portion of the duck usually cooked?

Sautéed or grilled -- when grilling the fat must be removed first so it doesn't melt or ignite over open flames

What is the moldy exterior crust on beef when dry aged?

Similar to jerky that must be trimmed away before portioning and happens as the meat ages.

What does sautéing yield the best results with?

Small items like quarter chicken, steaks, and chops since it is such a rapid cooking method. If the piece is too thick it will burn on the outside before the inside is cooked.

Tournedos

Small round pieces of beef cut from the end portion of the beef tenderloin

What are the two types of poaching?

Submersion poaching and shallow poaching

Pilaf Method

Sweat the onions in butter until they are translucent, add the rice and cook briefly. Add the bouquet garni, hot chicken stock, salt, and pepper and then bring to a boil.

Baby beef and calf?

Terms used to refer to young cattle weighing approximately 318 kg

Of most ducks commercially available in the US, from which are the descended from?

The Pekin duck

Antibiotic free

The cattle were raised without the use of antibiotics commonly used for health maintenance, disease prevention, or disease treatment

Medium well

The center of the meat is losing its color, perhaps with a bit of pink -- the steak can be butterflied if no crust is wanted.

What happens to the connective tissue as an animal grows and its muscles bulk up?

The connective tissues also bulks up, becoming tougher, creating a tougher cut of meat

What problems does roasting the duck pose?

The ducks tend to have a thick layer of fat just below the skin -- if they are roasted to a point at which the breast meat remains pink, the fat under the skin will remain intact and the legs may be underdone

Submersion poarching

The food is COMPLETELY covered by the cooking liquid

Shallow poaching

The food is covered with the cooking liquid about halfway

What is beef?

The meat of a full grown cattle between 18 months and two years old.

What family is the guinea fowl from?

The pheasant family

Myoglobin

The protein responsible for the color differences in meat.

What is the tenderness of any cut of meat dependent on?

The ratio of connective tissue to muscle fiber. The more amount of connective tissue, the less tender the meat.

What should you be careful not to burn when sautéing?

The suns, the browned bits that accumulate at the bottom of the pan.

Why is finding a reliable producer for the heritage birds?

The term isn't officially recognized by the USDA

Natural

The term that means beef contains no artificial ingredients, including coloring agents or preservative and has been finally processed after slaughter.

What are mallards known for?

Their mouthfeel, similar to beef.

Why have poultry and game birds grown in popularity?

Their versatility, low cost, and lower fat and cholesterol compared to other meats which include beef and pork

Why is the term grass-fed ambiguous?

There is no current law standardizing how long the cattle are allowed to graze, or how much of their diet must come from grass. Neither is subject to inspection.

When you buy game meats in wholesale or retail outlets what are you buying?

They are actually raised on farms or ranches.

Why do ducks, geese, and game birds have a higher ratio of dark meat to white meat?

They tend to be more active than chickens and turkeys so have a higher level of myoglobin.

Free Range

This term indicates the chicken has been given access to the outdoors, most typically a small, fenced area.

Primal

Those cuts initially made as the meat is separated from the carcass.

Truss

To secure the bird that will be cooked whole or carved table side, makes it easier to handle, more presentable, keeps everything inside

Which breed of goose is most commonly bred for foie gras?

Toulouse

Which is leaner, turkey breast or chicken breast?

Turkey, also leaner than pork and beef.

Veal

Used to refer to calves weighing up to about 68 kg

Mixed Cooking

Utilize both dry and moist heat to achieve a particular result. Include braising and stewing.

What is meat tissue made up 70% of and other things?

Water, along with a combination of tissues such as myofibrillar, collagen, elastin, etc. The ratio of these tissues determines how certain cuts of meat will age if at all.

What liquid medium can you use during boiling?

Water, wine, or any flavored liquid

Brisket -- cooking method

Wet - more connective tissue, more fat

Top round -- cooking method

Wet - more connective tissue, more fat

Poach

When foods are cooked in water below boiling point (160-180)

Dry aged beef

Whole carcasses of primal cuts are refrigerated for 21 to 28 days at 32-34 degrees with 80-85 percent humidity and an air circulation velocity of 15-20 feet per minute In ribs and loins, it reaches its peak at 11 days

Are turkeys high yield birds?

Yes. The wings, breast, and legs make up nearly 50% of the total carcass weight

Squab

Young pigeons are highly prized for their tender, rich meat

What vitamins and minerals do beef have?

essential B vitamins and minerals such as zinc and iron Iron and zinc are important for the production of hemoglobin and myoglobin, cellular regeneration processes, and bone growth. B6 is used to make red and white blood cells and regulate blood sugar. B12 which is necessary for nervous system function and healthy bones.

What is the keel bone?

the grey bone that runs between the two breast halves

Wet aging

the meat is kept in vacuum bags or plastic wrap for up to several weeks During this process, the meat is shielded from oxygen and retains moisture while its enzymes work

What is the oyster?

the tender oval of meat that sits in a cavity along the chickens backbone

What are the US policies regarding wild meat?

wild meats, hunted for sport of food, are banned from commercial use as they are not inspected or graded by USDA officials.