Chapter 16 & 17 Meat and Poultry

The front top shoulder primal of a cattle is called the what?

• Chuck

• Rib

• Top Round

• Flank

Which organization conducts meat inspections and determines if the meat is safe to eat?

• USDA

• City Health Inspector

• FDA

• USAA

What is the highest grade of beef?

• Prime

• Choice

• Select

• Cull

Most primal cuts of beef are wet aged for how many days

in order to get the best all around tenderness + flavor?

• 28 days

• 7 days

• 60 days

• 1 Day

This technique is to cut a piece of meat lengthwise nearly in half so that it opens out and lies flat.

• Scallops

• Emince

• butterflying

• offal

This type of connective tissue will break down during the cooking process of meat.

• Gristle

• Elastin

• Sliverskin

• Collagen

Beef is firmest when it is cooked how well?

• Fare

• Medium

• Well done

• Medium well

Fresh meat must be delivered at what temperature or lower?

• 21 degrees F

• 31 degrees F

• 41 degrees F

• 51 degrees F

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

• 4 to 20 hours

• 20 to 48 hours

• 48 to 72 hours

• 72 to 96 hours

When using a meat mallet to soften the fibers of meat is known as?

• Tenderizing

• Grinding

• Marinating

• Scoring