Chapter 16 Exam Prep Questions

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

• yield

• quality

• USDA A

• a serving

The highest quality USDA grade of beef is what?

• 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?

• 21 degrees F

  -6 degrees C

• 31 degrees F

  1 degree C

• 41 degrees F

  5 degrees C

• 51 degrees F

  11 degrees C

Meat is firmest when it is cooked how well?

• fare

• medium

• well done

• medium well

Which fabrication technique cuts a piece of meat lengthwise -- nearly in half -- so that is opens out and lays flat?

• filleting

• trussing

• trimming

• butterflying

What are small, round pieces of meat that are molded by wrapping them in cheese cloth called?

• scallops

• noisettes

• tenderloins

• medallions

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

• 4 - 20 hours

• 20 - 48 hours

• 48 - 72 hours

• 72 - 96 hours

Marinating tends to make meat more...

• lean

• flavorful

• chewy

• well-done