What is meat made up of?

• water, protein, fat, and carbohydrates

• protein

• protein and fat

• water and carbohydrates

Muscles that are exercised in a live animal are called;

• locomotion muscles

• suspension muscles

• active muscles

• steak

What are the best cooking methods for suspension muscles?

• dry heat methods

• moist heat methods

• combination methods

• slow cooking

What is the highest quality of meat on the USDA grading system?

• USDA Prime

• USDA Choice

• USDA Select

• Steak

What is marbling?

• fat between muscles that makes steak more tender and flavorful

• fat on the outside of a steak that needs to be trimmed off

• fat that grows on locomotion muscles

• a kind of countertop

A cut of meat that is initially separated from the carcass of an animal during butchering is a(n);

• primal cut

• wholesale cut

• kind of meat

• steak

What internal temperature must ground beef reach to be considered safe?

• 150 degrees

• 160 degrees

• 170 degrees

• you do not need to measure the temperature

What is the best way to defrost frozen meat?

• in a sink of water

• in the microwave

• in the refrigerator

• on the countertop

Refrigerated meats should be used in _________ days.

• 1 day

• 2-3 days

• 4-6 days

• one week

Fatty fish has a deeper color and _________ flavor.

• Stronger

• More mild