PERIOD 6 QUIZ

Put the names in the correct positions

a

b

c

d

Shank

Rib

Flank

Chuck

Cooking times for beef depend on

• Heat of the grill

• Distance from the grill

• Thickness of the steaks

• All are correct

The visible unsaturated (healthy) intramuscular fat that accumulates within the muscle and between the muscle fiber bundles is called ​ (a)  

• marbling
• marbles
• marble
• marling

The cooking method for large cut of beef including a flat frying pan to quickly cook the surface of the meat is called ​ (a)  

• pan-searing
• sauteing
• grilling
• baking

Which wholesale cut is #3?

• Chuck

• Round

• Loin

• Brisket

• Sirloin

Which wholesale cut is #8.

• Flank

• Plate

• Shank

• Chuck

• Ribs

Which wholesale cut is #1?

• Chuck

• Round

• Brisket

• Shank

• Flank

Which wholesale cut is #9?

• Round

• Sirloin

• Shank

• Plate

• Flank

Which wholesale cut is #2?

• Ribs

• Chuck

• Plate

• Round

• Loin

Which wholesale cut is #6?

• Brisket

• Chuck

• Round

• Flank

• Plate