
Understanding Meat
Quiz
•
Life Skills
•
University
•
Practice Problem
•
Easy
Aldrin Delacerna
Used 45+ times
FREE Resource
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10 questions
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1.
OPEN ENDED QUESTION
3 mins • Ungraded
Answer these questions in 5 sentences only
1. Many people assume that the leaner a meat is, the better it is.Do you agree? Explain.
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2.
OPEN ENDED QUESTION
3 mins • Ungraded
2. What is connective tissue? Why is it important for the cook to understand connective tissue?
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3.
OPEN ENDED QUESTION
3 mins • Ungraded
Flank steak (beef) is high in connective tissue, yet it is often broiled and served in thin slices as London broil. How is this possible?
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4.
OPEN ENDED QUESTION
3 mins • Ungraded
Why are portion-controlled meats so widely used in food service, even though their per-pound cost is higher?
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5.
OPEN ENDED QUESTION
3 mins • Ungraded
Can you explain why veal loin, a tender cut, is sometimes braised, while veal shoulder, a less tender cut, is some-
times roasted?
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6.
OPEN ENDED QUESTION
3 mins • Ungraded
Which of the following cuts are you more likely to braise?
Which might you roast?
Beef chuck Corned beef
brisket Lamb shanks
Ground pork Veal rib
Beef strip loin
Beef rib Lamb leg
Pork shoulder
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7.
OPEN ENDED QUESTION
3 mins • Ungraded
You wish to cook a roast rib of beef to a final internal tempera- ture of 145°F (63°C). Why, then, would you remove the roast from the oven when the temperature on the meat thermome- ter reads 130°F (54°C)?
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