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- 1. Multiple Choice
Which of the cooking methods below are "dry methods"
Grilling
Braising
Barbecue
Deep fry
Roast
- 2. Multiple Choice
Which of the cooking methods below are "Wet methods"
Steam
Sous Vide
Fry
Braise
Stew
- 3. Multiple Choice
At what temperature should meat be cooked to?
75
60
65
72 1/2
- 4. Multiple ChoiceWhen should you wash your hands when preparing food?After handling raw meatsAfter handling raw eggsBefore preparing saladAll of the above
- 5. Multiple ChoiceWhat 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
What kind of meat is this?SteakGround BeefRoast BeefBeef Ribs - 7. Multiple Choice
Which of the following are types of offal
Heart
Kidney
Rump
Liver
Flank
- 8. Multiple Choice
Mincemeat
- 9. Multiple Choice
Ribs
- 10. Multiple Choice
Marinated
- 11. Multiple Choice
Which of the following is a form of meat has not undergone chilling?
Chilled
Cured
Fresh
Frozen
- 12. Multiple Choice
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
What is the best way to cook a leg of Lamb?
Grill
Roast
Stew
Boil
- 14. Multiple Choice
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
It's the name of meat from a sheep.
veal
beef
pork
lamb
- 16. Multiple Choice
It's the name of meat from a calf - a very young cow.
lamb
veal
beef
pork
- 17. Multiple ChoiceSection 1 represents which wholesale cut?Chuck of shoulderRibForeshankRound
- 18. Multiple ChoiceSection 2 represents which wholesale cut?Short loinRibFlankForeshank
- 19. Multiple ChoiceWhich of the following is a retail cut from section 3?t-boneFlat Iron Steakshort ribstop round steak
- 20. Multiple ChoiceSection 4 represents which cut of beef?RibRumpRoundChuck
- 21. Multiple ChoiceThe best cooking method for section 5 isDry heatMoist heat
- 22. Multiple ChoiceSection 6 represents which wholesale cut of beef?RoundRibRumpForeshank
- 23. Multiple ChoiceSection 8 represents which wholesale cut of meat?ChuckRumpShortloinFlank
- 24. Multiple ChoiceSection 9 represents which wholesale cut of beef?RibShort LoinSirloinRound
- 25. Multiple ChoiceWhich of the following is a retail cut of meat from section 10?T-boneSirloin SteakFlat bone sirloin steakFlank steak
- 26. Multiple ChoiceSection 3 represents which wholesale cut of beef?Short loinRibSirloinRound
- 27. Multiple ChoiceSection 5 represents which wholesale cut of beef?Short PlateFlankRibForeshank
- 28. Multiple ChoiceSection 7 represent which wholesale cut of beef?RibSirloinChuckBrisket
- 29. Multiple Choice
When muscle tissue temporarily becomes extremely hard and stiff.
aging
shrinkage
rigor mortis
render
- 30. Multiple Choice
A flexible but tough connective tissue found in ligaments and tendons, also called silver skin.
Collagen
Connective tissue
Elastin
Shrinkage
- 31. Multiple Choice
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
Resting time for meat and after slaughter.
Aging
Marbling
Render
Rigor mortis
- 33. Multiple Choice
An assurance of safety and wholesomeness, not an indication of quality.
Inspection
Marbling
Quality grade
Yield grade
- 34. Multiple Choice
An evaluation of traits related to tenderness, juiciness, and flavor.
Inspection
Quality grade
Yield grade
Render
- 35. Multiple Choice
A major division of the carcass.
Marbling
Offal
Primal cut
Shinkage
- 36. Multiple Choice
The most prevalent connective tissue in meats.
Collagen
Connective tissue
Elastin
Marbling
- 37. Multiple Choice
Intramuscular fat
Collagen
Connective Tissue
Elastin
Marbling
- 38. Multiple Choice
Protein that bundles muscle tissue together and connects muscle to bones, joints, and skin.
Collagen
Connective Tissue
Elastin
Marbling
- Answer choicesTagsAnswer choicesTags