2ns Summative Test

It measures the amount of usable meat, as opposed to fat and bones, on a carcass.

• Quality Grade

• Yield Grade

• Tying

• Grading

Meat is cooked for four (4) general reasons. Which one is true?

• To make it microbially safe to eat.

• Measuring the internal temperature of the meat.

• Keep freezers clean all the time.

• Keep coolers clean.

Doneness can be determined by the meat’s firmness.

• Touch

• Time

• Color Changes

• Internal Temperature

These show an estimate of how long a piece of meat should be cooked

• Touch

• Time

• Color Changes

• Internal Temperature

Doneness can be determined by observing the changes in meat pigments as it cooks.

• Touch

• Time

• Color Changes

• Internal Temperature

It is the phenomenon in which food continues to cook, and its internal temperature rises after being removed from the heat source.

• Residual Heat

• Carryover cooking

• Searing

• Sous vide

Method that involves cooking meats sealed in food-grade plastic pouches at precise temperatures for long periods.

• Residual Heat

• Carryover cooking

• Searing

• Sous vide

Which of the following is the proper storage of Fresh Meat?

• Store at -18°C (0°F) or colder

• Keep freezers clean all the time.

• Check purchases on arrival to ensure the purchased meat is of good quality

• Defrost carefully.

Covering the meat with pork fatback and tying them together to hold it in place.

• Barding

• Searing

• Tying

• Larding

Rose red in the center; pinkish toward the outer portion, shading into a dark gray; brown crust; the juice is bright red

• Medium Rare

• Rare

• Medium

• Well done