cookery 1st week 4th quarter

• meat is animal flesh that is used for food.
• what is the animal flesh that is used for food?

  Meat
• The word meat is also used by the meat packaging industry in a more restrictive sense – the flesh of mammalian species.
• what is meat has been chilled to a temperature just above freezing point within 24 hours after slaughter?

  chilled meat
• what are the kinds of meat?

  pork, beef, lamb and mutton, veal
• what is the meat of swine?

  pork
• Good quality pork comes from young animals usually 7 to 12 months of age.
• what comes from mature cattles that are between 15 to 20 months old?

  beef
• beef comes from mature cattles that are between 15 to 20 months old.
• Young beef comes from cattle which are 7 to 10 months old.
• what is sheep carcasses so classified according to the age of animals?

  lamb and mutton
• Lamb meat is taken from young animals of one year or less of age.
• what meat is taken from young animals of one year or less of age?

  lamb meat
• Mutton is derived from those have passed the lamb stage.
• what meat is from immature animals of the bovine species?

  veal
• The best veal carcasses are usually animals of 4 to 8 weeks of age of other sex.
• what is also known as a double-broiler or a water bath?

  bain marie
• bain marie is also known as a double-broiler or a water bath.
• what is a piece of French cooking equipment that is used to heat things slowly and gently?

  bain marie
• what is used to baste meat as it cooks in its own juices?

  baster
• what tool is commonly used for rotisserie cooking, grilling, and roasting?

  baster
• what tool is a narrow-bladed knife used to remove the bones and/or flesh from meat?

  boning knife
• The blade is stiff when used for beef and pork, but a flexible blade is more useful for poultry and fish.
• what is special enameled cast-iron pan with a tight fitting lid used to braise meats?

  braising pan
• what pan that is designed to fit under the broiler?

  Broiler pan
• what is usually a rack is suspended over a reservoir to both elevate the meat and catch the drippings?

  broiler pan
• what knife that is made specially for butchering, processing and sometimes gutting animals?

  butcher's knife
• what is used for tightly binding a stuffed rolled beef or pork roast and helps the meat cook more evenly and keeps it juicy and succulent?

  butcher's twine
• what is a long, thin knife used for cutting thin slices of cooked meat?

  Carving knife
• what is used to remove the main bone within a cut of meat, such as a ham or a beef?

  boning knife
• what tool used for carving and slicing cooked meats?

  slicer
• what is a long, sharp, slightly curved blade that can be used to cut different joints of meat close to the bone?

  scimitar o steak knife
• what is the other term for scimitar?

  steak knife
• what is a large, rectangular, heavy, and thick-bladed knife used for "cleaving" bone and meat quickly and efficiently?

  cleaver
• what is a kitchen appliance used for fine chopping ('mincing') and/or mixing of raw or cooked meat?

  meat grinder
• what is a tool used in butcher shops and delicateness to slice meats and cheeses?

  machine slicer
• broiler pan is also known as?

  broiler roaster, oven roaster or oven broiling pan
• what is this piece of cookware is used to broil foods in the oven?

  broiler pan
• what is a hand-powered tool used to tenderize slabs of meat in preparation for cooking?

  meat mallet or meat pounder
• what is the other term of meat mallet?

  meat pounder