ProStart II Chapter 6 Review

The grade of meat that measures the edible portion of meat after being trimmed is called

• Yeild
• Quality 
• USDA A
• USDA C

Meat must be aged _________ hours to allow for the muscles to relax.

• 6 to 24
• 24 to 48
• 48 to 72
• 72 to 96

Thin, boneless cuts of meat that are lightly pounded are called

• emice
• scallops
• noisettes
• medallions

How is dark meat poultry different than white meat poultry?

• Dark meat is lower in calories
• Dark meat is harder to come by
• Dark meat tends to be more expensive
• Dark meat tends to be juicier and more flavorful

What are the three essential tools needed for fabricating poultry?

• Hand Saw, boning knife, and bucket
• Rubber mallet, fork, and paring knife
• Paring knife, chef's knife and tourne knife
• Work surface, boning knife, and chef's knife

Sauteing is a _____ cooking method used for cooking meat, poultry or seafood

• dry-heat
• moist-heat
• combination 
• dry-heat with fat and oil

What are the two main types of fin fish?

• Shell and flat
• Round and flat
• Crustaceans and Mollusks
• Mollusks and cephalopods

Live shellfish must be received on ice or at an air temperature of ______ or lower. 

• 30 F
• 45 F
• 50 F
• 60 F

Garde Manger is the department in the kitchen that is typically in charge of 

• desserts
• hot foods
• cold foods
• expediting food service

Who conducts seafood inspection?

• FDA
• PUFI
• USDC
• NMFS