Culinary Arts End of Pathway Exam Review 2B

Refers to the meat's quality

• Yield Grades

• Grade of Meat

• Quality grade

• Fabrication

Grade which is usually found only in the finest restaurants

• Prime

• Select

• Yield Grade

• Choice

Only beef, pork, and lamb products receive these grades

• Quality Grades

• Yield Grades

• Prime

• Grades of Meat

This grade is the highest quality available for beef, veal, and lamb

• Select

• Choice

• Quality

• Prime

Grade that is also a high grade for most meat and readily available for restaurant use and the general consumer

• Select

• Quality

• Choice

• Prime

______________ measures the proportion of edible or usable meat after it has been trimmed of bones or fat

• Quality Grade

• Yield Grade

• Prime

• Fabrication

This grade is very tender, juicy, and flavorful but has less marbling

• Prime

• Choice

• Select

• Quality

_____________ measures the flavor characteristics of meat products

• Quality Grade

• Yield Grade

• Prime

• Grade of Meat

This grade is a slightly lower grade for beef, but still suitable for restaurant use depending on the desired end product

• Quality

• Prime

• Choice

• Select

This grade is considerably lower in overall marbling

• Select

• Prime

• Choice

• Quality