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How Well Do You Know Your Meat

Total questions: 20

Worksheet time: 10mins

Name
Class
Date
1.

What cut of meat is used for making bacon?

a)

Pork Ribs

b)
Pork belly
c)

Loin Of Beef

d)

Ham

2.

What is the correct term for meat that has a low fat content?

a)

Skinny Meat

b)

Lean Meat

c)

Bland Meat

d)

Low Fat Meat

3.

A rib-eye is a cut of which kind of meat?

a)

Chicken

b)

Pork

c)

Turkey

d)

Beef

4.

USDA PRIME IS?

a)

Very Tender, Juicy

b)

Quite Tender, Good Flavor

c)

Fairly Tender, not very juicy

5.

What kind of steak uses the 20th letter of the alphabet to start its name?

a)

New York Strip

b)

Porterhouse

c)

T-Bone

d)

Filet Mignon

6.

What animal is this meat from?

a)

Cow

b)

Lamb

c)

Pig

d)

Goat

7.

What part of the animal is this?

a)

Brain

b)

Tongue

c)

Kidney

d)

Liver

e)

Tripe

8.

What kind of meat is Prosciutto?

a)

Beef

b)

Pork

c)

Poetry

d)

Exotic

9.

The most expensive cut of meat is A5 Japanese Kobe Beef. How much does it cost per pound?

a)

$150/lb - $230/LB

b)

$250/lb - $470/lb

c)

$480/lb - $700/lb

d)

$725/LB - $1,000/lb

e)

$1,050/lb - $1,500/lb

10.

Where do you find "Flank Steak"?

a)

The back of a cow

b)

The stomach of a cow

c)

The shoulder of a cow

d)

The chest of a cow

11.

Where would you find a "Jowl" cut?

a)

Lamb

b)

Cow

c)

Pig

d)

None of thee above

12.

Which temperature is considered medium-rare?

a)

155-165

b)

145-155

c)

120-130

d)

130-135

13.

Which cut of meat is known for being the most tender?

a)

Ribeye

b)

Filet Mignon

c)

Sirloin

d)

Brisket

14.

Which of the following is a common method for tenderizing meat?

a)

Boiling

b)

Marinating

c)

Freezing

d)

Drying

15.

The Department of Agriculture Dietary Guidelines suggests you eat how many ounces of meat per day?

a)

13-23 oz

b)

23-33 oz.

c)

33-43 oz.

d)

43-53 oz.

16.

What is the primary ingredient in a traditional meatloaf?

a)

Chicken

b)

Beef

c)

Fish

d)

Pork

17.

Which cut of meat is typically used for making corned beef?

a)

Ribeye

b)

Brisket

c)

Sirloin

d)

Filet Mignon

18.

Which cut of meat is typically used for making a roast beef?

a)

Ribeye

b)

Brisket

c)

Sirloin

d)

Chuck

19.

Which cut of meat is typically used for making beef stew?

a)

Ribeye

b)

Brisket

c)

Chuck

d)

Filet Mignon

20.

What is the primary ingredient in a traditional shepherd's pie?

a)

Chicken

b)

Beef

c)

Lamb

d)

Pork