Meat and Poultry

2. Fish and whole muscle meats must be cooked to one hundred ______ five degrees F
5. All moist cooking methods require this
8. This moist cooking method is on large pieces of meat and the liquid comes halfway up the meat
9. The caramelization of sugars in the presence of proteins is called the ____ Reaction
12. Fat distributed throughout the muscle meat
15. The compound that makes dark meat dark in poultry
18. Having all of your prep in place before you start cooking is called ____ en place
20. 32 degrees F is the temperature at which water ____
21. The edible internal organs of poultry that are usually found in the cavity
23. Poultry and stuffed meats must be cooked to one hundred _____ five degrees F
24. This type of frying has the fat come halfway up the food

1. The moist cooking method where the liquid is between 140 and 180 degrees F
3. If a muscle is used frequently, it will be _____ but more flavorful
4. Trussing meat or poultry ensures ____ even cooking and a better presentation
6. If a cooking method has no liquid, it is called this
7. The moist cooking method where the liquid is between 185 and 205 degrees F
10. The large pieces that an animal is broken down in to, and where various cuts come from
11. The dry cooking method where the heat comes from only above
13. Vegetables and fruit must be cooked to 135 _____ F
14. Tough cuts require ___ and moisture to break down connective tissue
16. The parts of the animal that are not standard cuts of meat, and are generally not muscle
17. _____ beef must be cooked to 155 degrees F
19. This moist cooking method uses bite size pieces of meat and the liquid completely covers the meat
22. 212 degrees F is the temperature at which water ____