What are the market forms of meat?

Fresh, chilled, frozen, and cured or processed

Raw, cooked, fried, and grilled

Packaged, unpackaged, sliced, and diced

What are primal cuts?

The basic sections from which steak and other subdivisions of meat are cut

The most expensive cuts of meat

The most commonly used cuts of meat

What is the ideal color of veal meat?

Milky white to slightly rose colored

A young male sheep or maiden ewe with no more than two permanent incisors in wear

Meat of young sheep under twelve months

What is the difference between lamb and mutton?

Lamb is meat of adult sheep, and mutton is meat of young sheep under twelve months.

How can the risk of food-borne illness linked with meat products be minimized?

By ensuring that appropriate and feasible preventive and corrective measures are taken at each stage of the production process where safety hazards occur.

By cooking meat products at high temperatures.

By adding preservatives to meat products.

What is the general rule for handling and storing meat products to ensure public safety?

All uncooked and precooked meat products must be properly stored, handled, and cooke

All meat products must be consumed immediately after cooking.

All meat products must be stored in the refrigerator for at least 24 hours before cooking.

What is the recommended cooking temperature for beef?

Rare - 140°F, medium rare - 145°F, medium - 160°F, well done - 170°F

Rare - 120°F, medium rare - 130°F, medium - 140°F, well done - 160°F

Rare - 130°F, medium rare - 140°F, medium - 150°F, well done - 160°F

Rare - 145°F, medium rare - 150°F, medium - 160°F, well done - 175°F

What is the recommended cooking temperature for pork?

Rare - 145°F, medium rare - 150°F, medium - 160°F, well done - 175°F

Rare - 140°F, medium rare - 145°F, medium - 160°F, well done - 170°F

Rare - 120°F, medium rare - 130°F, medium - 140°F, well done - 160°F

Rare - 130°F, medium rare - 140°F, medium - 150°F, well done - 160°F

What is the recommended cooking temperature for poultry?

Rare - 145°F, medium rare - 150°F, medium - 160°F, well done - 175°F

Rare - 140°F, medium rare - 145°F, medium - 160°F, well done - 170°F

Rare - 120°F, medium rare - 130°F, medium - 140°F, well done - 160°F

Rare - 130°F, medium rare - 140°F, medium - 150°F, well done - 160°F

What is the FIFO rule for storing meat products?

Store meat products following the First In, First Out rule.

Store raw meat products away from other cooked or raw food items.

Store meat products in the refrigerator for at least 24 hours before cooking.

What is the best way to prevent cross-contamination when handling meat products?

Wash hands with hot soapy water before and after handling raw or cooked meat products.

Use the same cutting boards and utensils for both raw and cooked meat products.

Store raw meat products with other cooked or raw food items.

What is the purpose of a cast-iron broiler pan with a ridged surface?

To elevate food above any fats released during cooking

To measure small quantities of ingredients

Q3TLE10-General Quiz

Authored by John Dipon

Special Education

10th Grade

Used 5+ times

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MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the most commonly consumed poultry meat worldwide?

Turkey

Chicken

Duck

Pheasant

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the classes of chicken?

Broiler/fryer, capon, Cornish game hen, fowl, rooster, poussin

Turkey, duck, goose, guinea fowl, pigeon, quail

Baby and mature

Squab and pigeon

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which poultry meat has a high percentage of bone and fat to meat?

Chicken

Turkey

Duck

Goose

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which poultry meat is usually roasted and is very fatty?

Chicken

Turkey

Duck

Goose

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which domesticated game bird is popular in Europe and has tender light and dark meat with little fat?

Quail

Guinea fowl

Pigeon

Pheasant

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the most commonly available game bird and is related to the pheasant?

Quail

Guinea fowl

Pigeon

Pheasant

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What are the factors that cause spoilage of poultry meat?

Storage temperature, microbiological condition, evisceration, breast meat color, and packaging

Microbiological condition, cooking method, packaging, and refrigerator temperature

Storage temperature, film permeability, chlorination of chiller water, and handling

Storage temperature, microbiological condition, evisceration, breast meat color, and film permeability

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Q3TLE10-General Quiz

What is the most commonly consumed poultry meat worldwide?

What are the classes of chicken?

Which poultry meat has a high percentage of bone and fat to meat?

Which poultry meat is usually roasted and is very fatty?

Which domesticated game bird is popular in Europe and has tender light and dark meat with little fat?

What is the most commonly available game bird and is related to the pheasant?

What are the factors that cause spoilage of poultry meat?

Which factor affects the shelf life of raw poultry meat mainly due to microbial growth and metabolism?

What is the FIFO rule in storing poultry?

Which poultry meat is the most progressive animal enterprise in the Philippines according to the Bureau of Agricultural Research?

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