Food and Culinary Arts

Identify a type of tuna from the list below.

Started by asmith134

Fish that are scaled and eviscerated with the head, tails, and fins removed are called

Started by tnt_battle

A fish that has the viscera, gills, fins, and scales removed, but the head still attached, would be called

Started by corkyiscool3328

The shelf life for irradiated poultry is longer than for poultry that has not been treated.

Started by lbcchick

The bones of chicken may be very dark in color because the chicken is old and is verging on being spoiled.

Started by lilldybug07

Poultry that has been held above 0F, but below 26F must be labeled previously frozen.

Started by tiara099

Goose and duck are LOWER in fat than chicken or turkey.

Started by washai

Which of the following statements is true?

Started by littleanan

What type of bird will have all dark meat?

Started by melly21297

What organisms, that cause foodborne illness, are most commonly associated with poultry?

Started by cnetterville

USDA grades for poultry are designated as

Started by washai

Skin, bone, and fat account for about __________ of the weight of the cooked bird.

Started by lindiwe

Poultry that has NOT been stored below 25F may be labeled

Started by strangeaffliction

For food safety purposes, the recommended minimum end-point cooking temperature for poultry is

Started by D2AR0N

A chicken or turkey may be safely stuffed with dressing if when done cooking,

Started by gonzo233

Why is the use of a thermometer recommended for checking to see if ground beef has been fully cooked?

Started by crazycityslicker

From a food safety perspective, why are nitrates and nitrates important ingredients in cured meats?

Started by rachel9

Discuss several key steps to be taken to prevent the cross-contamination of other foods in a kitchen ...

Started by Charlie

Veal is the meat from bovines that are generally less than 20 weeks of age.

Started by torybrooks

The irradiation of ground beef provides a high level of protection against foodborne illness.

Started by future617RT

Slaughter plants test for E.coli on carcasses.

Started by bobbie

Mutton is a darker red, less tender, and more strongly flavored than lamb.

Started by berenicecastro

Meat should be carved "with" the grain of the meat.

Started by CQXA

Canadian STYLE Bacon is a restructured meat product.

Started by jazziefee

Yield grades are based primarily on

Started by Themember4