Tec HE1 Flashcard

Front

What is the primary consideration when selecting meat for cooking?

Back

Tenderness of the cut

Front

Which of the following is NOT a characteristic of fresh beef? Bright red color, Slime on the surface, Yellow fat, Firm texture

Back

Slime on the surface

Front

What does the inspected and passed stamp on meat indicate?

Back

It is free from disease and safe for consumption

Front

Which meat cut is best suited for stewing? Tenderloin, Brisket, Ribeye, Sirloin

Back

Brisket

Front

How should thawed meat be handled?

Back

Cook immediately

Front

Which knife is best for removing raw meat from the bone?

Back

Boning knife

Front

What is the purpose of portioning meat before freezing?

Back

To avoid refreezing unused portions

Front

Which of the following is NOT a recommended method for handling fresh meat?
Options:
Washing with water before storage,
Wiping with damp cloth,
Wrapping in plastic bags,
Storing in a separate unit

Back

Washing with water before storage

Front

What is the ideal temperature of freezing meat?

Back

0 F or lower

Front

Which of the following is a processed meat product? Fresh pork chops, Frozen meat pies, Chilled meat, Cured ham

Back

Cured ham