Formative Test

What knife is used for carving roast chicken and duck?

• A. Boning Knife

• B. Cleaver Knife

• C. Slicer Knife

• D. Utility Knife

What is the percentage of water in a raw beef, whole brisket?

• A. 56 %

• B. 65%

• C. 71%

• D. 73%

3. What basic preparation methods of meat need an addition of salt and white or black pepper to improve the flavor?

• A. Coating

• B. Seasoning

• C. Slicing

• D. Trimming

4. What meat has fine and bright red in color and yellow fat?

• A. Beef

• B. Carabeef

• C. Chevon

• D. Pork

Why is it necessary to slice the meat according to its cut?

• A. To determine the line of the grains and across the grain

• B. To determine the sources of the grains across the grains

• C. To determine the direction of the grain across the grain

• D. To determine the characteristics of the grains and across the grain