Meat, Fish And Poultry Specs

The correct answer is 1/4" x 1/4". This size is the smallest among the given options, indicating that the ahi tuna tartare should be finely chopped into small pieces. This smaller chop size allows for a more delicate and uniform texture in the tartare dish.

The given correct answer indicates that there are 2 level scoops of tuna per tuna sandwich. The word "two" confirms the number of scoops, while "# 10" suggests that each scoop contains 10 units of tuna.

After chuck is removed from the crayovac, it should sit in perforated lexans in the walk-in to allow it to dry. The term "perforated" suggests that the lexans have small holes or openings in them, which allows air to circulate around the chuck. This airflow helps in the drying process by allowing moisture to evaporate more effectively. By using perforated lexans, the chuck can dry thoroughly and prevent the growth of bacteria or mold that could occur in a damp environment.

The correct answer is "two". This suggests that the speaker grinds their chuck for burgers two times.

The correct answer is 3 hours. This means that the shelf life for french dip debris is 3 hours. This indicates that after 3 hours, the french dip debris is no longer considered safe to consume. It is important to follow proper food safety guidelines and ensure that the debris is stored and handled correctly to prevent any risk of foodborne illness.

The correct answer is 3-3.25 lbs each. This means that the weight of each chicken is between 3 and 3.25 pounds.

The ratio of 2:1 suggests that there are two parts of dark meat chicken to one part of white meat chicken in the chicken meatballs. This means that the chicken meatballs contain a higher proportion of dark meat compared to white meat.

The given answer "less than 10 days" suggests that the maximum kill date for the chuck is within a time frame of fewer than 10 days. This means that the chuck should be killed before reaching the 10-day mark.

The correct answer is 36-48 hours. This is the recommended marinade time for the carnitas pork shoulder. Marinating the meat for this duration allows the flavors to penetrate the meat fully, resulting in a more flavorful and tender dish. Marinating for less than 36 hours may not give the desired taste, while marinating for more than 48 hours may lead to the meat becoming overly saturated with the marinade.

After an export is cooked, cleaned, and ready to be sliced for french dips, the remaining portion should ideally be 98% lean. This means that only 2% of the portion would be fat or other non-lean components. A high percentage of lean meat ensures that the french dips are healthier and have less fat content.

The spec kill date for exports is 21-28 days. This means that the products intended for export must be slaughtered within this time frame to ensure their freshness and quality. It allows enough time for processing, packaging, and transportation to the export destination. This timeframe ensures that the products meet the necessary standards and regulations for international trade.

The correct answer is 3 ounces because it specifies the amount of ahi tuna that should be chopped for the tartare. This suggests that the recipe or instructions for making the tartare require 3 ounces of chopped ahi tuna.

The final grind size for chuck for burgers is 3/16". This means that the meat should be ground to a size where the pieces are approximately 3/16 of an inch in diameter. This size is ideal for burgers as it allows for a good balance of texture and juiciness. It is not too coarse, which would result in a tough and chewy burger, nor too fine, which would make the burger too dense and dry. The 3/16" grind size ensures a flavorful and moist burger patty.

The chuck should sit in the walk-in for at least 2 hours before it is ground. This is to allow the meat to firm up and reach the optimal temperature for grinding. Resting the meat helps to improve the texture and flavor of the final product. Resting for 2 hours allows the meat to retain its juices and ensures a better grind.

The shelf life of tuna sandwich mix is 2 hours. This means that after 2 hours, the mix should not be consumed as it may become unsafe to eat. This is likely due to the perishable nature of the ingredients in the mix, such as the tuna and mayonnaise, which can spoil quickly if not refrigerated. It is important to adhere to these guidelines to ensure food safety and prevent the risk of foodborne illnesses.

The statement suggests that after the chuck is first ground, it should be immediately ground a second time to avoid oxidation. However, this is not true. Grinding the chuck a second time immediately after the first grind does not have any effect on preventing oxidation. Oxidation is a chemical process that occurs when a material reacts with oxygen, and grinding the chuck a second time does not prevent this reaction from happening. Therefore, the correct answer is false.