Meats Judging Section 3 Flashcard

Meats Judging Section 3 Flashcard

Assessment

Flashcard

Other

12th Grade

Hard

Created by

Wayground Content

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30 questions

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1.

FLASHCARD QUESTION

Front

Identify this cut: Beef Round Bottom Round Rump Roast Dry/Moist, Beef Round Top Round Roast Dry, Beef Round Bottom Round Roast Dry/Moist, Beef Round Eye Round Roast Dry/Moist

Back

Beef Round Bottom Round Roast Dry/Moist

2.

FLASHCARD QUESTION

Front

Identify this cut: Beef Round Bottom Round Rump Roast Dry/Moist, Beef Round Bottom Round Roast Dry/Moist, Beef Round Eye Round Roast Dry/Moist, Beef Round Top Round Roast Dry

Back

Beef Round Bottom Round Rump Roast Dry/Moist

3.

FLASHCARD QUESTION

Front

Identify this cut: Beef Round Top Round Steak Dry, Beef Round Bottom Round Steak Moist, Beef Round Eye Round Steak Dry/Moist, Beef Round Tip Steak Dry

Back

Beef Round Bottom Round Steak Moist

4.

FLASHCARD QUESTION

Front

Identify this cut: Beef Loin Tenderloin Roast Dry, Beef Chuck Mock Tender Roast Moist, Beef Round Eye Round Roast Dry/Moist, Beef Round Top Round Roast Dry

Back

Beef Round Eye Round Roast Dry/Moist

5.

FLASHCARD QUESTION

Front

Identify this cut: Beef Loin Tenderloin Steak Dry, Beef Chuck Mock Tender Steak Moist, Beef Loin Top Loin Steak Boneless Dry, Beef Round Eye Round Steak Dry/Moist

Back

Beef Round Eye Round Steak Dry/Moist

6.

FLASHCARD QUESTION

Front

Identify this cut

Back

Beef Round Round Steak Moist

7.

FLASHCARD QUESTION

Front

Identify this cut: Beef Round Round Steak Moist, Beef Round Round Steak Boneless Moist, Beef Round Bottom Round Steak Moist, Beef Round Top Round Steak Dry

Back

Beef Round Round Steak Boneless Moist

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