MEAT

Who sets standards for "ready to cook" meat?

• FDA
• USDA
• DPA
• USA

What is D?

• Loin
• Rib
• Chuck
• Round

Meat that is pale pink in color with white fat is:

• Beef
• Pork
• Lamb
• Mutton

This meat is darker red in color with white fat and smaller in size.

• Lamb
• Pork
• Beef
• Veal

Beef is described as being:

• pale pink in color with white fat
• darker red in color with white fat & smaller in size
• pale pink in color with pink fat
• cherry red in color with white fat & larger in size

Meat from mature sheep is referred to as:

• Mutton
• Lamb
• Pork
• Veal

This term describes meat from pigs.

• Beef
• Veal
• Lamb
• Pork

This term describes meat from cattle above 3 months of age.

• Veal
• Beef
• Pork
• Mutton

How should meat me thawed?

• microwave
• in the fridge
• cold water, changed every 30 minutes
• ALL ABOVE ARE CORRECT

Which would be a more tender piece of meat? A sirloin steak or a ground beef patty?

• Ground Beef Patty
• Sirloin Steak