Market forms, kinds and meat cuts

Which of the following is a form of meat has not undergone chilling?

• Chilled

• Cured

• Fresh

• Frozen

Which of the following is used to describe animal parts that are eaten as food?

• Internal organ

• Offal

• Head

• Meat

Which of the following is an example of pork cuts?

• Brisket

• Ham

• Neck

• Sirloin

How can we detect good quality meat?

• Through its color.

• Through its odor.

• Through its classification.

• Through skin color, texture and odor smell.

Why do we need to determine meat cuts?

• To understand where in the animal a certain piece of meat comes from.

• To identify suitable cuts of meat for various cooking methods

• To easily identify what cuts of meat is needed.

• To buy meat sold by those who observe good sanitation and hygiene.