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WorksheetsCh. 24 Meat Basics
Total questions: 20
Worksheet time: 11mins
Name
Class
Date
1.
This is the wholesale (primary) cuts that have been separated from the animal.
a)
Fabricated cuts
b)
Primal cuts
c)
Muscle Fibers
d)
Carcass
2.
This technique makes food moist and juicy by wrapping a lean cut of meat with fat.
a)
Barding
b)
Larding
c)
Marbling
d)
Shrinkage
3.
This is the hard yellow tissue that does not break down during cooking.
a)
Collagen
b)
Muscle Fibers
c)
Fat
d)
Elastin
4.
This is used to determine the meat's texture and contribute to its flavor. Grade 5 meats have the highest percentage of this.
a)
Muscle Fibers
b)
Fat
c)
Carcass
d)
Elastin
5.
This material holds muscle to the bone and binds muscle fibers.
a)
Elastin
b)
Collagen
c)
Connective Tissue
d)
Fat Cap
6.
Fat within the muscle tissue. Indicates higher quality meat.
a)
Elastin
b)
Primal Cuts
c)
Marbling
d)
Barding
7.
What is left of the whole animal after it has been slaughtered.
a)
Carcass
b)
Collagen
c)
Marbling
d)
Yield Grades
8.
Denotes the amount of usable meat. Grades 1-5 indicate the amount of muscle present in the meat compared to fat.
a)
Yield Grades
b)
Quality Grades
c)
Meat Buyer's Guide
9.
Menu-sized portions of meat. The size of meat that consumers usually eat.
a)
Primal cuts
b)
Fabricated cuts
c)
Shrinkage
d)
Fat Cap
10.
Process by which meat loses water as it cooks.
a)
Larding
b)
Barding
c)
Shrinkage
d)
Marbling
11.
Denotes meat tenderness, juiciness, and flavor.
a)
Yield grade
b)
Quality Grade
c)
Grade 1
d)
Grade 3
12.
Inserting thin strips of fat into the center of lean meat.
a)
Larding
b)
Barding
c)
Marbling
d)
Shrinkage
13.
Fat that surrounds muscle tissue.
a)
Larding
b)
Marbling
c)
Fat Cap
d)
Elastin
14.
What does the meat inspection act require?
a)
USDA Prime Grade
b)
Guarantee the meat is wholesome and the animal wasn’t diseased
c)
Yield 5
d)
High Fat Content
15.
When year was the U.S. Meat Inspection Act passed?
a)
1910
b)
1906
c)
1941
d)
1886
16.
What are the two methods for grading meat?
a)
Stamp and Select
b)
Quality and Yield
c)
Taste and Color
d)
Prime and Choice
17.
A meat with a yield grade of 1 is lowest in ______ compared to yields 2-5.
a)
Muscle
b)
Fat
18.
A meat with a yield grade of 5 is the most expensive.
a)
True
b)
False
19.
USDA _____ is the best deal for the price. It is commonly used by restaurants.
a)
Prime
b)
Choice
c)
Select
d)
Utility
20.
Braising is a combination cooking method where the meat is first ___________, then it is ___________.
a)
cooked in a small amount of oil over high heat; simmered in liquid completely covering the meat.
b)
cooked in a large amount of oil over high heat; simmered in liquid completely covering the meat.
c)
cooked in a small amount of oil over high heat; simmered in liquid partially covering the meat.
d)
cooked in a large amount of oil over low heat; boiled in liquid completely covering the meat.
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