Chapter 16 Level 2 Study Guide

What is the highest quality USDA grade of beef?

• Choice

• Select

• Prime

• Standard

The connective tissue that breaks down during long, slow, moist-heat cooking is called _______.

• collagen

• elastin

• keratin

• myosin

The connective tissue that connects the meat to the bone and will not break down during cooking is called _______.

• elastin

• collagen

• myosin

• actin

True or False: The more time spent butchering a piece of meat, the more expensive it will be.

• True

• False

What is the fabrication technique that cuts a piece of meat lengthwise, nearly in half, so that it opens out and lies flat?

• Slicing

• Dicing

• Butterflying

• Chopping

Small, round pieces of meat that are molded by wrapping them in cheesecloth are called _______.

• medallions

• nuggets

• patties

• croquettes

Thin strips of meat used for sautéing are called _______.

• émincé

• julienne

• brunoise

• chiffonade

In order for the muscles to relax, how many hours must meat be aged?

• 24 to 48

• 48 to 72

• 72 to 96

• 96 to 120

Fresh meat must be delivered at what temperature or lower?

• 32°F (0°C)

• 41°F (5°C)

• 50°F (10°C)

• 60°F (15°C)

What cooking methods are best suited for chops and steaks?

• Boiling and steaming

• Broiling and grilling

• Roasting and baking

• Braising and stewing