Advanced Foods Meat and Protein Quiz

What are the connective tissues found in meat?

• Muscle and Fiber

• Collagen and Elastin

• Elastin and Muscle

• Muscle and Collagen

What is considered a serving size of cooked meat?

• 6-8 ounces

• 4-6 ounces

• 1-2 ounces

• 2-3 ounces

Which cut of meat is considered a retail cut of meat?

• Loin

• Chuck

• Filet Mignon

• Shoulder

Which cut of meat is considered a wholesale or primal cut of meat?

• T-bone steak

• Ground Lamb

• Pork chops

• Loin

Which grade of beef has the most marbling?

• Ground

• Select

• Choice

• Prime

What is the maximum fat content allowed by federal law for ground beef?

• 15%

• 20%

• 25%

• 30%

Which is an example of a variety meat?

• Short Ribs

• Liver

• Beef Shank

• Ground Beef

Small flecks of fat throughout a cut of meat are called what?

• Marbling

• Collagen

• Elastin

• Myoglobin

Which would be the best way to cook a tough cut of meat?

• Grilling

• Sauteeing

• Braising

• Broiling

Which one of these cooking methods is a moist-heat method requiring slow, low, longer cooking with an added liquid?

• Sauteeing

• Braising

• Grilling

• Broiling