Skirt steak has more fat.
Flank steak is tougher.
Both types of steak benefit from deep marinating.
All of the above.
Are identical to poached eggs.
Are identical to eggs fried “sunny side up.”
Are gently cooked, sometimes by brief boiling or immersion in hot water.
Are lightly scrambled eggs, always served at least slightly runny.
Refers to meat from a sheep that is over a year old.
Refers to any meat from a sheep, including lamb.
Is a term for the youngest lamb, slaughtered before the age of four months.
Has more tender meat than lamb.
A plump chicken suitable for broiling, yielding a crispy skin.
A chicken raised specifically for meat production rather than producing eggs.
A chicken raised on high protein feed.
Any young chicken.
Eastern North Carolina
Cooking a chicken egg makes its protein much more absorbable.
Egg whites solidify at lower temperatures than egg yolks.
Salmonella is only killed at the point where egg whites solidify.
None of the above.
The Coho Salmon is slightly smaller than the King Salmon.
The Coho Salmon has redder flesh than the King Salmon.
The Coho Salmon is about half the size of the King Salmon.
The Coho Salmon is the state fish of Alaska.
Don’t really exist. The term is used in popular culture to refer to a greedy speculator.
Are used to make baby back ribs but not spare ribs.
Are usually cut up into bacon.
Give us what we call Canadian bacon or back bacon.
The breast meat has more fat than the leg meat.
The leg meat has more fat than the breast meat.
The leg meat is lighter in color than the breast meat, although darker than chicken leg meat.
The leg and breast have about the same levels of fat.
Refers to a method of sautéing any type of flounder or sole in browned butter, creating the dish sole meuniere.
Refers to a species of sole otherwise known as the common sole, no matter how it is prepared.
Is known for its highly delicate flaky flesh.
Refers to any species of flounder, sole, or similar bottom-fish.
A reduction of pork drippings.
A castrated rooster is called a cockerel.
A female over a year old is called a hen, under a year old a pullet.
Chickens in the wild remain herbivores, shunning all meat proteins.
Chicken blood must be discarded, since it is often toxic.
On eggs and omelets, especially the Mexican Huevos Rancheros.
As a marinade for grilled meats in Argentina.
On a steak sandwich in Mexico and Central America.
With the Spanish roasted lamb dish lechazo asado.
Poached in water.
Poached in olive oil or wine.
Hard boiled, then brined.
A breast from a duck that has been raised to produce foie gras.
Duck meat slowly braised in duck fat and so preserved.
A sweet fruit-based glaze on a roasted duck.
A species of duck, a cross between a Muscovy drake and a Pekin hen.
Is mandatory for all beef produced in the United States.
Is mandatory for all beef imported into the United States.
Is a voluntary service paid for by beef producers.
Is primarily based on the freshness of the beef.
The meat of a young domesticated pigeon.
Identical to Cornish game hen.
A domesticated quail.
A farm-raised partridge.
A segment of the wing.
A small chicken drumstick.
A chicken thigh.
The succulent tip of the chicken breast in some species.
Prime, Choice, Select, Standard
Prime, Select, Choice, Standard
Choice, Prime, Select, Standard
Choice, Prime, Standard, Select
An Intalian frittata
A Malaysian laksa
A Spanish tortilla de patatas
Is made from entirely free range ducks.
Is a common prepared snack food in China, dried in strips, similar to a jerky.
Is sometimes called the “Chinese Taco” because it is rolled in a pancake.
Is synonymous with “Crispy Aromatic Duck.”
Chicken and pork predominate over beef.
Grilling over direct wood fire is the preferred cooking method.
Most pit-masters avoid charring the meat.
A thick, tangy, molasses and tomato sauce is the norm.
Means the meat has a minimum level of marbling (interior fat).
Means the USDA has certified the meat as being free of Trichinella.
Is not used, since the USDA inspects all bacon sold in the United States.
Means that the bacon comes from the belly of the pig rather than the loin.
Dried salted cod
All chicken sold in the United States is inspected and graded by the USDA.
All chicken sold in the United States is inspected by the USDA.
All chicken sold in the United States is graded by the USDA.
The USDA inspects all chicken sold in interstate and foreign commerce.
Country ham is salt-cured and always smoked.
Fresh ham is neither cured nor smoked and is uncooked.
The term “Smithfield ham” is synonymous with country ham.
Fresh ham is cured or smoked but not cooked.
Is the rich liver of a duck that has not been force-fed.
Is the rich liver of a duck that has been force-fed.
Is a sweet French duck sauce, used for dipping, the inspiration for Chinese duck sauce.
Is a technique of preserving duck meat by stewing it in duck fat.
Is designated by the USDA as having a certain minimum content of subcutaneous fat.
Is any large chicken of the Cornish or White Rock breed.
Is a chicken sold without giblets in its cavity, so as to facilitate stuffing.
Might be suitable for roasting, but the term has no consistent commercial or legal meaning.
The chicken has more protein.
The turkey has less fat.
The chicken has fewer calories.
The turkey has a higher level of omega-3 and omage-6 fatty acids.