Meat Inspection and Grading Quiz

What does "grading" meat refer to? Which meats can be graded?

• Assess meat quality; Beef, lamb, and veal can be graded.

• Assess meat safety; Chicken, pork, and fish can be graded.

• Assess meat freshness; Turkey, duck, and rabbit can be graded.

• Assess meat color; Goat, bison, and venison can be graded.

What are lower grades for veal described as?

• Low grade for veal good, utility

• High marble, tender and flavorful

• Less marble, tender and flavorful

• Leaner, less tender, flavorful

What should be considered for the freshness of meat?

• Meat should be fresh, not past its expiration date

• Meat should be frozen

• Meat should be cooked

• Meat should be dried

What texture should fresh meat have?

• Firm and not slimy

• Soft and mushy

• Hard and dry

• Sticky and wet

What odor should fresh meat have?

• Shouldn't have an unpleasant smell or sour odor

• Strong and pungent

• Sweet and fruity

• Spicy and aromatic

How should meat be stored?

• In a refrigerator or freezer

• At room temperature

• In direct sunlight

• In a warm place

What is the recommended cooking method for tougher pork cuts like shoulder?

• Grilling

• Roasting

• Braising

• Pan-frying

What is a mollusk?

• Hard-shelled animal

• Soft-bodied animal, invertabrate

• Segmented animal

• Jointed animal

How long must a Shellstock Identification Tag be kept on file?

• 30 days

• 60 days

• 90 days

• 120 days

What does "en papillote" mean?

• Cooking food in a parchment paper pouch

• Grilling food over an open flame

• Boiling food in water

• Frying food in oil