Grade which is usually found only in the finest restaurants

Only beef, pork, and lamb products receive these grades

This grade is the highest quality available for beef, veal, and lamb

Grade that is also a high grade for most meat and readily available for restaurant use and the general consumer

______________ measures the proportion of edible or usable meat after it has been trimmed of bones or fat

This grade is very tender, juicy, and flavorful but has less marbling

_____________ measures the flavor characteristics of meat products

This grade is a slightly lower grade for beef, but still suitable for restaurant use depending on the desired end product

This grade is considerably lower in overall marbling

The process of butchering primal cuts into usable portions, such as roasts or steak

Which muscle groups have more marbling?

Which cooking technique cooks meat quickly and is bests for naturally tender cuts?

Which cooking method cooks meat quickly, uses high heat, and requires small pieces of meat?

Which are two examples of dry heat cooking?

Which are all examples of dry heat cooking?

What is the internal temperature for determining the meat's doneness?

What is the internal temperature when determining the meat's internal temperature?

What is the internal temperature for meat when determining its doneness?

Which are all examples of poultry?

What is the highest grade for poultry?

Which grade of poultry is used for a cooked bird and its parts without processing?

What affects the tenderness, look, and feel of the bird?

Which area of poultry has little muscle use, low in calories and fat content, and cooks faster?

Which part of the poultry are the areas where the bird's muscles are used more?

Which part of the poultry is higher in calories and fat?

What are the grades for seafood?

Which fish has a backbone and can live in fresh water or in the ocean?

Which type of fish have an outer shell but no backbone and live primarily in salt water?

What are two examples of fin fish?

What fish has an outer skeleton and jointed appendages such as crabs and shrimp?

Which fish have a single internal shell and tentacles like squid?

Which market form of fin fish include boneless pieces cut from the sides?

Which market form of fin fish includes two sides cut away from the back bone?

Which market form of fish include viscera, scales, fins, and head removed?