Meat and Poultry Cookery Flashcards

What is the minimum safe internal temperature for cooking ground beef, according to USDA guidelines?

Answer: 160°F (71°C)

Ground beef must reach 160°F because grinding distributes surface bacteria throughout the meat.

Which cooking method is best suited for a tough, collagen-rich cut like beef chuck?

Answer: Braising

Braising uses low, moist heat over time to convert collagen into gelatin, tenderizing tough cuts.

Why should a roasted whole chicken rest for 10-15 minutes before carving?

Answer: To allow juices to redistribute through the meat

Resting lets muscle fibers relax and reabsorb juices, so less moisture is lost when carving.

What does the term 'frenching' mean when preparing a rack of lamb?

Answer: Scraping meat and fat from the ends of the rib bones

Frenching exposes the rib bones by scraping them clean for an elegant presentation.

Which pigment is primarily responsible for the pink color sometimes seen in fully cooked smoked turkey?

Answer: Myoglobin reacting with smoke gases

Nitrogen compounds in smoke bind with myoglobin, fixing a pink color even at safe temperatures.

A chef wants a deeply browned crust on a beef tenderloin steak. Which technique should be used first?

Answer: Pat the steak dry and sear in a very hot pan

Surface moisture prevents browning, so drying the steak and using high heat promotes the Maillard reaction.

What is the main food safety risk of stuffing a whole turkey before roasting?

Answer: The stuffing may not reach 165°F before the meat overcooks

Stuffing inside the cavity heats slowly and can harbor bacteria if it fails to reach 165°F.