MEAT AND OFFAL - Assessment

1.

Multiple Select

30 sec

1 pt

Which of the cooking methods below are "dry methods"

Grilling

Braising

Barbecue

Deep fry

Roast

2.

Multiple Select

30 sec

1 pt

Which of the cooking methods below are "Wet methods"

Steam

Sous Vide

Fry

Braise

Stew

3.

Multiple Choice

30 sec

1 pt

At what temperature should meat be cooked to?

75

60

65

72 1/2

4.

Multiple Choice

30 sec

1 pt

When should you wash your hands when preparing food?

After handling raw meats

After handling raw eggs

Before preparing salad

All of the above

5.

Multiple Choice

30 sec

1 pt

What is cross-contamination?

How bacteria spread when raw meat is ground.

Foods eaten raw coming into contact with raw food that must be cooked.

Placing salad ingredients near main dish ingredients.

Pantry foods invaded by pests

6.

Multiple Choice

30 sec

1 pt

What kind of meat is this?

Steak

Ground Beef

Roast Beef

Beef Ribs

7.

Multiple Select

30 sec

1 pt

Which of the following are types of offal

Heart

Kidney

Rump

Liver

Flank

8.

Multiple Choice

30 sec

1 pt

Mincemeat

9.

Multiple Choice

30 sec

1 pt

Ribs

10.

Multiple Choice

30 sec

1 pt

Marinated

11.

Multiple Choice

30 sec

1 pt

Which of the following is a form of meat has not undergone chilling?

Chilled

Cured

Fresh

Frozen

12.

Multiple Choice

30 sec

1 pt

Why do we need to determine meat cuts?

To understand where in the animal a certain piece of meat comes from.

To identify suitable cuts of meat for various cooking methods

To easily identify what cuts of meat is needed.

To buy meat sold by those who observe good sanitation and hygiene.

13.

Multiple Choice

30 sec

1 pt

What is the best way to cook a leg of Lamb?

Grill

Roast

Stew

Boil

14.

Multiple Choice

30 sec

1 pt

What temperature do you store meat and poultry?

1-4 degrees C

5-9 ?degrees C

-5- 0 degrees C

10-15 degrees C

15.

Multiple Choice

30 sec

1 pt

It's the name of meat from a sheep.

veal

beef

pork

lamb

16.

Multiple Choice

30 sec

1 pt

It's the name of meat from a calf - a very young cow.

lamb

veal

beef

pork

17.

Multiple Choice

1 min

1 pt

Section 1 represents which wholesale cut?

Chuck of shoulder

Rib

Foreshank

Round

18.

Multiple Choice

30 sec

1 pt

Section 2 represents which wholesale cut?

Short loin

Rib

Flank

Foreshank

19.

Multiple Choice

30 sec

1 pt

Which of the following is a retail cut from section 3?

t-bone

Flat Iron Steak

short ribs

top round steak

20.

Multiple Choice

30 sec

1 pt

Section 4 represents which cut of beef?

Rib

Rump

Round

Chuck

21.

Multiple Choice

30 sec

1 pt

The best cooking method for section 5 is

Dry heat

Moist heat

22.

Multiple Choice

30 sec

1 pt

Section 6 represents which wholesale cut of beef?

Round

Rib

Rump

Foreshank

23.

Multiple Choice

30 sec

1 pt

Section 8 represents which wholesale cut of meat?

Chuck

Rump

Shortloin

Flank

24.

Multiple Choice

30 sec

1 pt

Section 9 represents which wholesale cut of beef?

Rib

Short Loin

Sirloin

Round

25.

Multiple Choice

30 sec

1 pt

Which of the following is a retail cut of meat from section 10?

T-bone

Sirloin Steak

Flat bone sirloin steak

Flank steak

26.

Multiple Choice

30 sec

1 pt

Section 3 represents which wholesale cut of beef?

Short loin

Rib

Sirloin

Round

27.

Multiple Choice

30 sec

1 pt

Section 5 represents which wholesale cut of beef?

Short Plate

Flank

Rib

Foreshank

28.

Multiple Choice

30 sec

1 pt

Section 7 represent which wholesale cut of beef?

Rib

Sirloin

Chuck

Brisket

29.

Multiple Choice

30 sec

1 pt

When muscle tissue temporarily becomes extremely hard and stiff.

aging

shrinkage

rigor mortis

render

30.

Multiple Choice

30 sec

1 pt

A flexible but tough connective tissue found in ligaments and tendons, also called silver skin.

Collagen

Connective tissue

Elastin

Shrinkage

31.

Multiple Choice

30 sec

1 pt

The internal organs and extremities that are removed before an animal or bird is butchered, also called variety meats.

Connective tissue

Giblets

Render

Offal

32.

Multiple Choice

30 sec

1 pt

Resting time for meat and after slaughter.

Aging

Marbling

Render

Rigor mortis

33.

Multiple Choice

30 sec

1 pt

An assurance of safety and wholesomeness, not an indication of quality.

Inspection

Marbling

Quality grade

Yield grade

34.

Multiple Choice

30 sec

1 pt

An evaluation of traits related to tenderness, juiciness, and flavor.

Inspection

Quality grade

Yield grade

Render

35.

Multiple Choice

30 sec

1 pt

A major division of the carcass.

Marbling

Offal

Primal cut

Shinkage

36.

Multiple Choice

30 sec

1 pt

The most prevalent connective tissue in meats.

Collagen

Connective tissue

Elastin

Marbling

37.

Multiple Choice

30 sec

1 pt

Intramuscular fat

Collagen

Connective Tissue

Elastin

Marbling

38.

Multiple Choice

30 sec

1 pt

Protein that bundles muscle tissue together and connects muscle to bones, joints, and skin.

Collagen

Connective Tissue

Elastin

Marbling

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