Meat, Fish and Poultry

True or False

Meat is graded based on its quality, conformation and finish.

True or False

Prime grade is the highest quality of meat as well as in price

True or False

Carcass refers to slaughtered animals

True or False

Retail cuts refers to the reduce cuts of wholesale cuts

True or False

Variety cuts are the animal glands and other internal organs.

True or False

Aging is te practice of holding meat long enough for enzymatic action to be effective.

True or False

Dry heat method in cooking meat includes pan broiling and simmering.

True or False

Pork should always be thoroughly cooked.

True or False

Lean tissue or lean meat consists mostly of muscular tissues and lesser amount of connective tissue.

True or False

Check the internal temperature to identify the degree of doneness.