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WorksheetsMeat and Meat Composition
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
Pork
a)
b)
c)
d)
e)
2.
Beef
a)
b)
c)
d)
e)
3.
Sausages
a)
b)
c)
d)
e)
4.
Bacon
a)
b)
c)
d)
e)
5.
Ham
a)
b)
c)
d)
e)
6.
Ribs
a)
b)
c)
d)
e)
7.
Section 2 represents which wholesale cut?
a)
Short loin
b)
Rib
c)
Flank
d)
Foreshank
8.
Which of the following is a retail cut from section 3?
a)
t-bone
b)
Flat Iron Steak
c)
short ribs
d)
top round steak
9.
Section 6 represents which wholesale cut of beef?
a)
Round
b)
Rib
c)
Rump
d)
Foreshank
10.
Section 8 represents which wholesale cut of meat?
a)
Chuck
b)
Rump
c)
Shortloin
d)
Flank
11.
Section 9 represents which wholesale cut of beef?
a)
Rib
b)
Short Loin
c)
Sirloin
d)
Round
12.
Which of the following is a retail cut of meat from section 10?
a)
T-bone
b)
Sirloin Steak
c)
Flat bone sirloin steak
d)
Flank steak
13.
Section 3 represents which wholesale cut of beef?
a)
Short loin
b)
Rib
c)
Sirloin
d)
Round
14.
Section 5 represents which wholesale cut of beef?
a)
Short Plate
b)
Flank
c)
Rib
d)
Foreshank
15.
The part of the animal that moves a lot, is locomotive, would be...
a)
Less tender
b)
Tender
16.
Marbling is the name for...
a)
The connective tissue between muscles
b)
The lean red or pinkish part of meat
c)
Layers of fat between the meat muscles
d)
Flecks of fat throughout the meat muscle
17.
Is prime considered expensive or a way to save money when referring to beef?
a)
Expensive
b)
Save money
18.
Meat and poultry provide....
a)
Fat
b)
Protein
c)
Water
d)
Love
19.
When buying meat you should look at all except
a)
Value for buy
b)
Appearance
c)
Intended use
d)
Smell of meat
20.
What can happen if you use the same cutting board for raw meat and ready to cook food
a)
Nothing would happen
b)
Cross contamination
c)
Your cooked meat taste better
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