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Lots of meats Id

Total questions: 98

Worksheet time: 49mins

Name
Class
Date
1.

Primal cut: Brisket

Cooking Method: moist

a)

Corned Brisket

b)

Flat Half

c)

Whole Brisket

2.

Primal cut: Brisket

Cooking method: moist

(a)  

3.

Primal cut: Brisket

Cooking method: Moist

a)

Brisket Whole

b)

Brisket Flat half

c)

Brisket Whole BN

4.

Primal cut: Chuck

Cooking Method: Moist

a)

Blade roast

b)

7 bone pot roast

5.

Primal Cut: Chuck

Cooking Method: Moist

(a)  

6.

Primal Cut: Chuck

Cooking Method: moist

(a)  

7.

Primal Cut: Chuck

Cooking Method: Moist

(a)  

8.

Primal Cut: Chuck

Cooking Method: Dry/Moist

(a)  

9.

Primal Cut: Chuck

Cooking Method: Dry

(a)  

10.

Primal Cut: Chuck

Cooking Method: Moist

(a)  

11.

Primal Cut: Chuck

Cooking Method: Moist

(a)  

12.

Primal Cut: Chuck

Cooking Method: Dry

(a)  

13.

Primal Cut: Chuck

Cooking Method: Dry/Moist

(a)  

14.

Primal Cut: Chuck

Cooking Method: Dry

a)

Top Blade Steak

b)

Flat Iron

c)

Flank Steak

15.

Primal Cut: Flank

Cooking Method: Dry.Moist

(a)  

16.

What Primal Cut does this belong to?

a)

Loin

b)

Chuck

c)

Flank

d)

Round

17.

What Steak is this

a)

Porterhouse

b)

T-Bone

18.

Primal Cut: Loin

Cooking Method: Dry

(a)  

19.

Primal Cut: Loin

Cooking Method: Dry

a)

Tenderloin Steak

b)

Top loin steak

c)

Top loin steak cap off

20.

Primal Cut: Loin

Cooking Method: Dry

a)

Top Loin Steak Bn

b)

Top loin steak

21.

Primal Cut: Loin

Cooking Method: Dry

(a)  

22.

Primal Cut: Loin

Cooking Method: Dry

a)

Top Sirloin Steak Cap off

b)

Top Sirloin Steak Cap on

23.

Primal Cut: Loin

Cooking Method: Dry

a)

Top Sirloin Steak Cap on

b)

Top Sirloin Steak Cap Off

24.

Primal Cut: Loin

Cooking Method: Dry

(a)  

25.

Primal Cut: Loin

Cooking Method: Dry

(a)  

26.

Primal Cut: Plate

Cooking Method: Moist

(a)  

27.

Primal Cut: Plate

Cooking Method: Dry/Moist

(a)  

28.

Primal Cut: Rib

Cooking Method: Dry

(a)  

29.

Primal Cut: Rib

Cooking Method: Dry

(a)  

30.

Primal Cut: Rib

Cooking Method: Dry

(a)  

31.

Primal Cut: Rib

Cooking Method: Dry

(a)  

32.

Primal Cut: Round

Cooking Method: Dry/Moist

a)

Bottom Round Roast

b)

Bottom Round Rump Roast

33.

Primal Cut: Round

Cooking Method: Dry/Moist

(a)  

34.

Primal Cut: Round

Cooking Method: Moist

(a)  

35.

Primal Cut: Round

Cooking Method: Dry/Moist

a)

Bottom Round Roast

b)

Eye Round Roast

36.

Primal Cut: Round

Cooking Method: Dry/Moist

(a)  

37.

Primal Cut: Round

Cooking Method: Moist

a)

Round Steak

b)

Round Steak Bn

38.

Primal Cut: Round

Cooking Method: Moist

a)

Round Steak

b)

Round Steak Bn

39.

Primal Cut: Round

Cooking Method: Dry/Moist

(a)  

40.

Primal Cut: Round

Cooking Method: Dry

(a)  

41.

Which one is a top round roast

a)
b)
c)
d)
42.

Which is a top round steak

a)
b)
c)
43.

Primal Cut: Various

(a)  

44.

Primal Cut: Various

(a)  

45.

Primal Cut: Various

(a)  

46.

Primal Cut: Variety

(a)  

47.

Primal Cut: Variety

(a)  

48.

Primal Cut: Variety

(a)  

49.

Primal Cut: Variety

(a)  

50.

Primal Cut: Variety

(a)  

51.

Primal Cut: Variety

(a)  

52.

Primal Cut: Ham/Leg

Cooking Method: Dry/Moist

(a)  

53.

Primal Cut: Ham/Leg

Cooking Method: Dry/Moist

a)

Rump Portion

b)

Arm Pot Roast

c)

Arm Picnic

54.

Primal Cut: Ham/Leg

Cooking Method: Dry/Moist

(a)  

55.

Primal Cut: Ham/Leg

Cooking Method: Dry

(a)  

56.

Primal Cut: Ham/Leg

Cooking Method: Dry

a)

Center Slice

b)

Smoked Center Slice

57.

Primal Cut: Ham/Leg

Cooking Method: Dry

(a)  

58.

Primal Cut: Ham/Leg

Cooking Method: Dry

(a)  

59.

Primal Cut: Ham/Leg

Cooking Method: Dry

(a)  

60.

Primal Cut: Ham/Leg

Cooking Method: Dry/Moist

(a)  

61.

Primal Cut: Loin:

Cooking Method: Dry/Moist

(a)  

62.

Primal Cut: Loin:

Cooking Method: Dry/Moist

a)

Blade Chops

b)

Butterfly Chops

c)

Blade Chops Bn

63.

Primal Cut: Loin:

Cooking Method: Dry/Moist

(a)  

64.

Primal Cut: Loin:

Cooking Method: Dry/Moist

(a)  

65.

Primal Cut: Loin:

Cooking Method: Dry

(a)  

66.

Primal Cut: Loin

Cooking Method: Dry

a)

Center Loin Roast

b)

Center Rib Roast

67.

Primal Cut: Loin

Cooking Method: Dry

(a)  

68.

Primal Cut: Loin

Cooking Method: Dry/Moist

(a)  

69.

Primal Cut: Loin

Cooking Method: Dry

(a)  

70.

Primal Cut: Loin

Cooking Method: Dry

(a)  

71.

Primal Cut: Loin

Cooking Method: Dry

a)

Loin Chop

b)

Sirloin Chop

c)

Blade Chop

72.

Primal Cut: Loin

Cooking Method: Dry

a)

Top sirloin chop

b)

Sirloin Cutlets

c)

Loin Chops

73.

Primal Cut: Loin

Cooking Method: Dry

(a)  

74.

Primal Cut: Loin

Cooking Method: Dry

a)

Smoked Loin Chop

b)

Loin chop

c)

Sirloin Chop

75.

Primal Cut: Loin

Cooking Method: Dry

(a)  

76.

Primal Cut: Loin

Cooking Method: Dry

a)

Petite tender

b)

tri tip roast

c)

Tenderloin

77.

Primal Cut: Loin

Cooking Method: Dry

a)

Loin Chop

b)

Top Loin Chop

c)

Sirloin Chops

78.

Primal Cut: Loin

Cooking Method: Dry

(a)  

79.

Primal Cut: Loin

Cooking Method: Dry

(a)  

80.

Primal Cut: Shoulder

Cooking Method: Dry/Moist

a)

shank portion

b)

Sirloin Roast

c)

Arm Picnic

81.

Primal Cut: Shoulder

Cooking Method: Dry/Moist

(a)  

82.

Which is an arm steak

a)
b)
c)
83.

Primal Cut: Shoulder

Cooking Method: Dry/Moist

a)

Arm Picnic

b)

Shank Portion

c)

Blade Boston Roast

84.

Primal Cut: Shoulder

Cooking Method: Dry/Moist

a)

Blade Steak

b)

Arm Steak

85.

Primal Cut: Shoulder

Cooking Method: Dry/Moist

(a)  

86.

Primal Cut: Side

Cooking Method: Dry

a)

Fresh side

b)

Sliced Bacon

c)

Slab Bacon

87.

Primal Cut: Side

Cooking Method: Dry

a)

Sliced Bacon

b)

Fresh Side

88.

Primal Cut: Side/belly

Cooking Method: Moist

(a)  

89.

Primal Cut: Spareribs

(a)  

90.

Primal Cut: Various

Cooking Method: Dry

(a)  

91.

Primal Cut: Various

Cooking Method: Moist

(a)  

92.

Primal Cut: Various

Cooking Method: Dry/Moist

(a)  

93.

Primal Cut: Various

Cooking Method: Dry

(a)  

94.

Primal Cut: Various

Cooking Method: Moist

(a)  

95.

Primal Cut: Variety

Cooking Method: Dry/Moist

a)

Heart

b)

Liver

c)

Brain

d)

Kidney

96.

Which one is a kidney

a)
b)
c)
97.

What is this?

(a)  

98.

Take a guess

(a)  

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