Foundations 2 of Restaurant Management chapter 16

The grade of meat that measures the edible or usable portion of meat after being trimmed is called

• yield

• quality

• USDA

• A serving

The highest quality USDA grade of beef is called

• Good

• Quality

• Prime

• Choice

What is the connective tissue that breaks down during long, slow, moist-heat cooking?

• Elastin

• Fibrous

• Adipose

• Collagen

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

• scallops

• noisettes

• tenderloin

• medallions

Fresh meat must be delivered at what temperature or lower

• 21F

• 31F

• 41F

• 51F

Meat is firmest when cooked to what temp

• Rare 125-130

• Med Rare 130-135

• Medium 135-140

• Well done 145-165

Which fabrication technique cuts a piece of meat lengthwise nearly in half so you can lay it flat

• Butterfly

• Filleting

• Trussing

• Trimming

What are small round pieces of meat molded by wrapping them in cheese cloth

• Scallops

• Noisettes

• Medallions

• Tenderloin

In order for the muscle tissues to relax, meat must be aged for at least how many hours

• 4 to 20

• 20-48

• 48-72

• 72-96

Marinating tends to make meat more

• lean

• flavorful

• tough

• well-done