Free Printable MEAT COOKERY

Worksheets

MEAT COOKERY

Total questions: 21

Worksheet time: 7mins

Name

Class

Date

Nutrient found in meat that is essential in repairing worn out tissues .

Iron

Vitamin E

Protein

Magnesium

There are two types of connective tissues one is collagen and the other one is (a) .

Section 1 represents which wholesale cut?

Chuck of shoulder

Rib

Foreshank

Round

Meat from cattle about 3 months old is called...

Beef

Lamb

Sirloin

Veal

The part of the animal that moves a lot, is locomotive, would be...

Less tender

Tender

Marbling is the name for...

The connective tissue between muscles

The lean red or pinkish part of meat

Layers of fat between the meat muscles

Flecks of fat throughout the meat muscle

The appearance of fresh meat is determined primarily by the amount and form of an oxygen carrying molecule in the muscle called (a)

Please explain the marbling in meat

4 lines

If you cook a steak to 160°F (71°C), which of the following degrees of doneness should be expected?

Rare

Medium rare

Medium

Well done

10.

what should meats be?

fat and juicy

stock and marketing

tender and juicy

high and low

11.

what is left of the whole animal after it has been slaughtered?

carcass

collagen

marbling

yeld grades

12.

this material holds muscle to the bone and binds muscle fibers.

connective tissue

elastin

collagen

fat

13.

This is the wholesale (primary) cuts that have been separated from the animal.

Fabricated cuts

Primal cuts

Muscle Fibers

Carcass

14.

This technique makes food moist and juicy by wrapping a lean cut of meat with fat.

Barding

Larding

Marbling

Shrinkage

15.

This is the hard yellow tissue that does not break down during cooking.

Collagen

Muscle Fibers

Fat

Elastin

16.

Menu-sized portions of meat. The size of meat that consumers usually eat.

Primal cuts

Fabricated cuts

Shrinkage

Fat Cap

17.

Process by which meat loses water as it cooks.

Larding

Barding

Shrinkage

Marbling

18.

Inserting thin strips of fat into the center of lean meat.

Larding

Barding

Marbling

Shrinkage

19.

What does the meat inspection act require?

USDA Prime Grade

Guarantee the meat is wholesome and the animal wasn’t diseased

Yield 5

High Fat Content

20.

What are the two methods for grading meat?

Stamp and Select

Quality and Yield

Taste and Color

Prime and Choice

21.

Braising is a combination cooking method where the meat is first ___________, then it is ___________.

cooked in a small amount of oil over high heat; simmered in liquid completely covering the meat.

cooked in a large amount of oil over high heat; simmered in liquid completely covering the meat.

cooked in a small amount of oil over high heat; simmered in liquid partially covering the meat.

cooked in a large amount of oil over low heat; boiled in liquid completely covering the meat.

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MEAT COOKERY

Total questions: 21

Worksheet time: 7mins

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