Senior Chapter 16- Meats

Multiple Choice

Which of the following is a primary responsibility of the Food Safety and Inspection Service?

• Conducting meat inspections

• Selling meat products

• Cooking meat in restaurants

• Packaging meat for supermarkets

Multiple Choice

Which of the following is NOT a criterion for meat grading?

• Approved for wholesomeness

• Meat’s quality

• Overall flavor characteristics and tenderness

• Mandatory participation

Multiple Choice

USDA assigns two grades to meat: ___ grade and yield grade.

• quality
• quantity

• marbling

• barding

Multiple Choice

Which of the following meats does NOT receive a quality grade?

• Beef

• Lamb

• Veal

• Pork

Multiple Select

Select all characteristics that describe 'Prime' quality grade for beef, lamb, and veal.

• Highest quality

• Readily available

• Marbling

• Small percentage of beef meets standard

Multiple Choice

Which of the following is a characteristic of 'Select' grade beef?

• High marbling overall

• Suitable for foodservice

• Used only for veal and lamb

• Comparable to Prime grade

Multiple Choice

What are the lower grades for beef called?

• Prime and Choice

• Standard, Commercial, Utility, Cutter, Canner

• Good and Select

• Utility and Cull

Multiple Choice

Which of the following statements about muscle tissue in meat is correct?

• Muscle tissue contains mostly fat

• Connective tissue increases with age and exercise

• Muscle fiber network is not surrounded by connective tissue

• Shoulder and flank have less connective tissue

Multiple Choice

Which type of connective tissue will break down during the process of cooking meat?

• Elastin

• Collagen

• Silverskin

• Gristle

Multiple Choice

Which of the following is a primal cut found in both pork and lamb?

• Loin

• Ham

• Spareribs

• Hotel Rack

Multiple Select

Which of the following are steps in trimming and butterflying a tenderloin?

• Remove silverskin, fat, gristle

• Cut away fat

• Butterfly cut

• Marinate the meat

Multiple Choice

Which term is commonly used for small, tender boneless cuts of meat?

• Medallions

• Scallops

• Emince

• Offal

Multiple Choice

Offal refers to which type of meat?

• Organ meat

• Muscle meat

• Ground meat

• Cured meat

Multiple Choice

Which cooking method is BEST for a cut of meat with a lot of marbling?

• Stewing

• Braising

• Poaching

• Broiling

Multiple Choice

How should strips of meat be prepared for sauté/stir-fry?

• Barded tightly with bacon.

• Dusted lightly with flour.

• Tossed gently in mirepoix.

• Dipped quickly in marinade.

Multiple Choice

Which organization is responsible for conducting meat inspections and determining if meat is wholesome?

• Food Safety and Inspection Service

• Centers for Disease Control and Prevention

• Food and Drug Administration

• World Health Organization