Meat is an excellent source of protein.

Cuts along the backbone of an animal are typically the least tender.

The highest and most expensive grade of meat is choice.

Overcooking meat causes it to become tough, dry, and difficult to digest.

Duck and goose are generally higher in fat than chicken and turkey.

Sub ground poultry for grd beef results in a drier, blander product that can be seasoned for added flavor.

When thawing turkey, allow it to sit at room temp for at least 6 hours before cooking.

Removing the skin from poultry before eating increases the amount of fat you eat.

Fish is done cooking when it flakes easily and becomes translucent.

When cooking crustaceans, you can tell they are done when the shells turn bright red, orange or pink and the flesh becomes opaque.

According to federal law, ground beef cannot have more than _____ fat by weight.

The 10-min rule for cooking fish is to what?

Of the following, which has the LEAST amount of saturated fat?

Most common bacteria in poultry.

The edible, internal organs of poultry are called what?

Type of shellfish that has a soft body covered by a rigid shell is what?

The market form of fish where the head, tail and fins are removed is called what?

Which of the following is NOT a good guide for cooking poultry?

A recommended single serving of cooked meat is about what?

What famous chicken dish is made with spaghetti and mushrooms?