Cuts
Poultry
Meat Cookery
Grading
Culinary Techniques
100

You are responsible for purchasing steak for a five-star, high-end restaurant which serves only the best. Which of the following quality grades of beef would you purchase for the restaurant?

  • A.  USDA Prime
  • B.  USDA Choice
  • C.  USDA Select
  • D.  USDA Good
USDA Prime
100
  • When the muscle is removed from the drumstick, what distinguishing factor is still on the boneless, skinless drum?
  • A.  Backbone
  • B.  Tendons
  • C.  Fat
  • D.  Bone marrow
Tendons
100
  •  Which of the following is a cooking technique which involves food being completely immersed in hot fat and fried until it is done?
  • A.  Stir-frying
  • B.  Pan-frying
  • C.  Deep-frying
  • D.  Sautéing

 

Deep frying

100
  •  Where is quality evaluated in lamb carcasses?
  • A.  Primary and secondary flank
  • B.  Only in the primary flank
  • C.  Only in the secondary flank
  • D.  In the loin eye

Primary and secondary flank

100
  • Which of the following is the perception of a food’s taste and aroma?
  • A.  Palatability
  • B.  Texture
  • C.  Flavor
  • D.  Acceptability

Flavor

200

Which wholesale cut of beef has the most value?

  • A.  Chuck
  • B.  Loin
  • C.  Round
  • D.  Brisket

Loin

200
  • Which of the following is present in a poultry leg quarter, but NOT present in the leg?
  • A.  Drumstick
  • B.  Tendons
  • C.  Backbone
  • D.  Wings

Backbone

200
  • Which of the following is NOT a meat tenderizer?
  • A.  Papain
  • B.  Bromelain
  • C.  Ficin
  • D.  Potassium nitrate

Potassium Nitrate

200
  •  Which of the following is the range of USDA yield grades for beef carcasses?
  • A.  1.0 to 5.0
  • B.  0 to 5.0
  • C.  1.0 to 5.9
  • D.  0 to 5.9

1.0-5.9

200
  • Which of the following involves inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside?
  • A.  Barding
  • B.  Larding
  • C.  Marinating
  • D.  Roasting

 

Larding

300

Which of the following retail cuts of beef does NOT come from the loin?

  • A.  T-bone steak
  • B.  Porterhouse steak
  • C.  Tri-tip roast
  • D.  7-bone pot roast

7 bone pot roast

300

Which of the following is located underneath the large breast muscle of a chicken carcass?

  • A.  Split breast
  • B.  Tenderloin
  • C.  Wing
  • D.  Drumette

Tenderloin

300
  • Whole chicken, whole turkey, poultry parts, duck and goose should reach which of the following internal temperatures to be considered done?
  • A.  145°F (63°C)
  • B.  155°F (68°C)
  • C.  165°F (74°C)
  • D.  175°F (80°C)

165

300

Identify the retail cut (SLIDE 4) 

Pork shoulder arm roast 

300
  • Which of the following is NOT a dry cooking method?
  • A.  Broiling
  • B.  Steaming
  • C.  Deep frying
  • D.  Roasting

Steaming

400

Identify the retail cut (SLIDE 1) 

Beef Chuck Mock Tender Steak 

400
  • Which of the following is a grade of poultry?
  • A.  USDA Prime
  • B.  USDA Good
  • C.  U.S. 1
  • D.  A

A

400
  • Ground beef should be cooked to which of the following internal temperatures to ensure food safety?
  • A.  150°F (66°C)
  • B.  160°F (71°C)
  • C.  170°F (77°C)
  • D.  180°F (82°C)

160

400

Identify the retail cut (SLIDE 5)

Beef variety meats oxtail

400
  • When cutting bones out of the meat, which direction should you cut to ensure you have as little waste as possible?
  • A.  Toward the meat
  • B.  Toward the bone
  • C.  Away from the bone
  • D.  Always away from the fat

Away from the bone

500

Identify the retail cut (SLIDE 2) 

  Pork Ham/Leg Pork Smoked Ham, Center Slice

500
  •  Which of the following is NOT true of duck meat?
  • A.  All dark meat
  • B.  All white meat
  • C.  Higher in fat content
  • D.  Tougher than chicken

All white meat

500
  • Which of the following best describes a cut of meat which should be cooked using a moist cooking method?
  • A.  A cut which is very tender
  • B.  A ground meat product
  • C.  A cut containing a large amount of connective tissue
  • D.  A very high quality ribeye steak

A cut containing a large amount of connective tissue 

500

 Assuming the carcass is A maturity, in which USDA Quality Grade range does the carcass belong? (SLIDE3)

USDA Low Choice to USDA High Choice

500

Should you use a dry heat cooking method or a moist heat cooking method to cook an eye of round 

dry 

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