Meat, Fish and Poultry
12th Grade
•30 Qs
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Meat, Fish and Poultry
Quiz
•
Other
•
12th Grade
•
Medium
Maria Luisa Alzola
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30 questions
Show all answers
1.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
True or False
Meat is graded based on its quality, conformation and finish.
2.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
True or False
Prime grade is the highest quality of meat as well as in price
3.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
True or False
Carcass refers to slaughtered animals
4.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
True or False
Retail cuts refers to the reduce cuts of wholesale cuts
5.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
True or False
Variety cuts are the animal glands and other internal organs.
6.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
True or False
Aging is te practice of holding meat long enough for enzymatic action to be effective.
7.
FILL IN THE BLANK QUESTION
20 sec • 1 pt
True or False
Dry heat method in cooking meat includes pan broiling and simmering.
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