Different Meat Cuts

1. Which of the following market forms of meat does not undergo chilling?

• A. Cured meat

• B. Fresh meat

• C. Frozen Meat

• D. Processed meat

2. What part of the meat helps you identify the less tender cuts?

• a. Bone

• b. Fat

• c. Flesh

• d. ligament

3. What part of the meat has the greatest amount of quality protein?

• A. Bone

• B. Fat

• C. flesh

• D. ligament

4. Which part of the following meat cuts requires long and slow cooking temperature?

• A. Less tender

• B. Slightly tough

• C. tender

• D. tough

5. What is a long-bladed hatchet or heavy knife used by a butcher?

• A. Butcher knife

• B. Chopper knife

• C. cleaver knife

• D. set of slicing knife

6. To which meat cut do internal organs belong?

• A. Less tender cuts

• B. Tender cuts

• C. tough cuts

• D. variety cuts

7. Which of the following is the tenderest cut of beef?

• A. Chunk

• B. Round cut

• C. sirloin

• D. tenderloin

8. When buying meat, what should you consider first?

• A. Brand

• B. Price

• C. quality

• D. round cut

9. These are taken from the internal organs of animals.

• A. Less tender cuts

• B. Tender cuts

• C. tough cuts

• D. variety cuts

10. Where should meat products meat products be stored?

• A. Crisper

• B. Cold shelf

• C. dry shelf

• D. freezer