WorksheetsBeef
Total questions: 33
Worksheet time: 17mins
Name 2 certified beef brands.
Certified Angus Beef, Agristar Wagyu
Certified Beef, Organic Wagyu
Prime Beef, Select Wagyu
Standard Beef, Choice Wagyu
Which part of the cow is labeled as "Chuck" in the diagram?
Near the head
Near the tail
Near the legs
Near the belly
Which part of the cow is labeled as "Round" in the diagram?
Near the head
Near the tail
Near the legs
Near the belly
Which part of the cow is labeled as "Shank" in the diagram?
Near the head
Near the legs
Near the back
Near the tail
Which part of the cow is labeled as "Brisket" in the diagram?
Near the head
Near the chest
Near the legs
Near the tail
Which part of the cow is labeled as "Plate" in the diagram?
Near the head
Near the belly
Near the legs
Near the tail
Which part of the cow is labeled as "Rump" in the diagram?
Near the head
Near the tail
Near the legs
Near the belly
What is the preferred cooking method for ground beef?
Braise
Grill
Sear
Boil
Between what temperatures should fresh meat be stored?
40° to 45° F
32° to 34° F
50° to 55° F
60° to 65° F
What does FIFO stand for? Why is FIFO important for meat?
First in, first out; to prevent cross contamination
First in, first out; to prevent the meat from spoiling
First in, first out; to improve flavor
First in, first out; to increase shelf life
Why should meat be stored separately from other foods?
To improve taste
To prevent cross contamination
To save space
To reduce cost
What is the purpose of the beef grading system?
To evaluate the quality and consistency of beef.
To assess the nutritional value of beef.
To determine the price of beef.
To regulate the production of beef.
Which grade of beef is considered the highest quality?
Select
Prime
Choice
Best
What are the main factors used to determine beef grades?
color, tenderness, and weight
marbling, maturity, and firmness
age, texture, and juiciness
size, flavor, and packaging
What is the marbling score used to assess in beef grading?
Meat color
Marinade flavor
Muscle tenderness
Intramuscular fat
Which grade of beef has the least amount of marbling?
Select
Choice
Prime
What is the main difference between Prime grade and Choice grade beef?
The main difference is the price.
The main difference is the color of the meat.
The main difference is the amount of marbling or fat within the meat.
The main difference is the cooking method required.
Which grade of beef is commonly used in restaurants and high-end steakhouses?
Prime
Superior
Select
Choice
This label is given to beef that comes from cattle that never recieve antibiotics, may eat grass or grain as long as grain is from an organic source, may have spent time in a feedlot
grain finished
certified organic
Grass fed
Natural
The FDA regulates all of the following except
beef quality grades
Nutrition labels
Farm production styles
prepared foods
The USDA regulates all of the following except:
Health label claims
meat products
certified organic labels
inspection labels.
What is meat made up of?
Proteins
Carbohydrates
Fats
Vitamins
How old are cattle that are killed for veal?
3 to 4 weeks
5 to 6 months
7 to 8 months
1 year
Which department inspects meat products to ensure they are fit for consumption?
Department of Agriculture
Department of Health
Food and Drug Administration
Environmental Protection Agency
What meat is high quality but has less marbling than prime?
Choice
Select
Prime
Standard
Which of the following are qualifications for beef to be considered organic?
Cattle must be fed 100% organic feed.
Cattle must be raised in a cage-free environment.
Cattle must not be given antibiotics or growth hormones.
Cattle must be grass-fed.
Define primal cut:
A type of cooking method
A primary division of meat
A seasoning technique
A type of kitchen equipment
What is the preferred cooking method for ground beef?
sear
boil
steam
bake
What is the preferred cooking method for tri-tip steak?
grill
boil
bake
steam
Between what temperatures should fresh meat be stored?
32° to 34° F with a humidity of 8%
40° to 42° F with a humidity of 10%
28° to 30° F with a humidity of 5%
35° to 37° F with a humidity of 12%
What does FIFO stand for? Why is FIFO important for meat?
(first in, first out). to prevent the meat from spoiling
(first in, first out). to increase the price of meat
(first in, first out). to improve the taste of meat
(first in, first out). to reduce the weight of meat
Why should meat be stored separately from other foods?
to prevent cross contamination
to save space in the refrigerator
to keep the meat fresh longer
to make it easier to find
How should frozen meat be defrosted?
in refrigerator
under hot water
at room temperature
in direct sunlight
