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WorksheetsMeat Identification and Characteristics
Total questions: 15
Worksheet time: 13mins
This type of meat comes from cattle and is classified as red meat.
Beef from mature cattle
Pork from domestic pigs
Mutton from older sheep
Venison from wild deer
What do you call the flesh of a deer?
(a)
What parasite is present in wild boar and in pigs?
(a)
This type of meat is obtained from sheep that are less than one year old.
Veal from young cattle
Goat from mature goats
Mutton from adult sheep
Lamb from young sheep
To which category of meat does wild boar belong?
Aquatic seafood
Processed cold cuts
Domestic white meat
Game red meat
It is a white meat known for being low in fat and high in protein and is a popular dish during the Thanksgiving celebration of Americans.
Rabbit braised quarters
Duck pan-seared breast
Chicken stewed pieces
Turkey roasted whole
What makes red meat red in color?
Cytochromes in mitochondria
Myoglobin protein in muscle
Hemoglobin pigment in blood
Carotene stored in fat
Which fatty acid present in beef is also found in olive oil?
Linoleic acid
Stearic acid long-
Oleic acid
Palmitic acid
Name one type of bacterial contamination that can occur if raw chicken is not handled properly.
(a)
True or false: Chicken, duck, and turkey are rich in Vitamin B, selenium, and phosphorus.
True statement overall
False due to low selenium
False due to low phosphorus
False due to low Vitamin B
(a) Meat refers to the meat of animals hunted in the wild such as deer, wild boar, and birds.
How many calories are consumed from protein when eating turkey that contains 17.5 grams of protein? Use 4 calories per gram of protein.
Which statement best defines game meat?
Meat from animals hunted in the wild
Meat from domesticated farm livestock
Meat processed into cured sausages
Meat harvested from aquatic fish
In the pork diagram, which primal cut is located at the front shoulder area and commonly yields Boston butt and picnic shoulder?
Loin near the back region
Shoulder at the forequarter
Ham at the hind leg
Belly along the underside
Using the beef diagram, plan a simple sequence for separating three adjacent primals from the forequarter: start with the chuck, then remove the rib, and finally isolate the brisket. Explain your steps and landmarks you would use on the carcass.
