Foundations 2 of Restaurant Management chapter 16

Quiz
•
Professional Development
•
9th - 12th Grade
•
Easy

jim Blow
Used 11+ times
FREE Resource
20 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
The grade of meat that measures the edible or usable portion of meat after being trimmed is called
yield
quality
USDA
A serving
2.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
The highest quality USDA grade of beef is called
Good
Quality
Prime
Choice
3.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
What is the connective tissue that breaks down during long, slow, moist-heat cooking?
Elastin
Fibrous
Adipose
Collagen
4.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
Thin, boneless cuts of meat that are lightly pounded are called
scallops
noisettes
tenderloin
medallions
5.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
Fresh meat must be delivered at what temperature or lower
21F
31F
41F
51F
6.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
Meat is firmest when cooked to what temp
Rare 125-130
Med Rare 130-135
Medium 135-140
Well done 145-165
7.
MULTIPLE CHOICE QUESTION
3 mins • 1 pt
Which fabrication technique cuts a piece of meat lengthwise nearly in half so you can lay it flat
Butterfly
Filleting
Trussing
Trimming
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