Fabricated fish product usually made from alaskan

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fabricated fish product usually made from Alaskan Pollack, which is skinned, deboned, minced, washed, strained, and shaped into pieces to resemble crab, shrimp, or scallops m. prawns: large crustacean that resembles shrimp but is biologically different n. scampi: crustacean found in Italy and not generally available in North America o. a la meuniere: fish seasoned, lightly floured, and sautéed in clarified butter or oil and served with a sauce made with butter and parsley p. court bouillon: seasoned stock containing white wine and/or vinegar q. fumet: flavorful fish stock made with white wine r. sashimi: raw fish that is consumed alone s. sushi: refers to rice products Page 4 of 7
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Chapter 7: Meat 13) Describe how beef from cattle is classified. What type is the main source of beef in the U.S.? Cattle are classified according to age and sex. Most of the US beef comes from heifers or steers 14) What are veal, pork, lamb and mutton? Veal comes from young calves of beef cattle between ages of 3 weeks and 3 months. Lamb and mutton are the meat of sheep, lamb comes from sheep less than 14 months old and mutton comes from those over 14 months. Pork is derived from young swine at between 5/5 and 7 months of age. 15) What is collagen, how does it influence meat texture, and how is it affected by moist heat? Collagen is the primary protein in connective tissue; a pearly white tough and fibrous protein that provides support to muscle and prevents it from overstretching. It converts to gel when exposed to moist heat. 16) How does exercise (locomotion) affect connective tissue and meat tenderness? Exercise and stress can cause overproduction of connective tissue and makes meat less tender 17) Describe the nutrient content of meat. Meat consists primarily of water (75%) Protein (20%) and fat, for which content varies. There are also a few minerals and B vitamins, but no fiber, carbohydrates, or vitamin C 18) How should less tender cuts of meat be cooked? What about tender cuts? Less tender cuts benefit from moist heat preparation, while tender cuts are usually prepared with a dry heat preparation 19) Why is meat ‘aged’ and what methods are available to ‘age’ meat? Aging meats improves juiciness, tenderness, flavor, color, and ability to brown during heating. Dry aging – carcasses are hung in refrigeration units at 34-38 degrees F with low (70-75%) to high (85-90%) humidity for 1.5-6 weeks. Wet or fast aging – beef aged in plastic shrink-wrap, in warmer temperatures of 70 degrees F with high humidity of 85- 90%, aging time is 2 days but will continue to age before it reaches the consumer. Vacuum packed aging –meat carcasses are divided into smaller cuts, vacuum packed in moisture and vapor proof plastic bags, then aged under refrigeration 20) How can you tell (without a thermometer) whether meat is rare, medium, or well- done?
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  • Summer '17
  • Tracy Grgich

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