Prostart 2 Chapter 16 Meat

Pork does not receive a quality grade.

• True

• False

When receiving meat deliveries, meat that is brown or green in color can be accepted provided it will be used within 24 hours.

• True

• False

When meat is done cooking, it should be cut right away.

• True

• False

Aging gives meat a light color and also makes it more expensive.

• True

• False

A USDA stamp on meat means that it is wholesome and safe to eat.

• True

• False

The highest quality USDA grade of beef is

• good

• select

• prime

• choice

The connective tissue that breaks down during long, slow, moist-heat cooking is called

• elastin

• fibrous

• adipose

• collagen

The more time spent butchering a piece of meat, the

• less expensive it will be.

• more expensive it will be.

• less flavorful it will be.

• more flavorful it will be.

Thin, boneless cuts of meat that are lightly pounded are called

• scallops

• noisettes

• tenderloin

• medallions

Which fabrication technique cuts a piece of meat lengthwise, nearly in half, so that it opens out and lies flat?

• Filleting

• Trussing

• Trimming

• Butterflying