Cuts of Meat
Different Types of Meat
Inspection and Grading of Meat
Random
Measurement Equivalencies/Cooking Methods/Measuring Techniques
100
A large cut of meat sent to a retail grocery store or meat market
What is a wholesale cut
100
Meat from cattle that are less than three months of age.
What is veal
100
Federal inspectors place this on all wholesale cuts to indicate the meat is wholesome. This also assures buyers the plant and processing conditions were sanitary.
What is a round purple inspection stamp.
100
True or False: you can cook meat frozen and defrosted.
What is true
100
Number of cups in 1 gallon
What is 16
200
Smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail stores
What is a retail cut
200
Comes from the mature cattle over 12 months of age
What is beef
200
Refers to the flecks of fat throughout the lean.
What is marbling
200
What is the three part format meat labels follow?
What is kind of meat appears first, wholesale cut, then retail cut.
200
Number of ounces in 1 cup
What is 8
300
This animal cacass is the largest used for food.
What is a beef carcass
300
The meat of swine
What is pork
300
Animal carcasses may be voluntarily graded for _________ and ___________. One helps wholesalers identify which carcasses will produce the most edible meat per pound. The other assures consumers the meat has met set standardsthat predict taste appeal.
What is yield and quality
300
What is the proper refrigerated storage time frame for ground, fresh non-ground, and leftover meats.
What is ground 1-2 days, fresh non-ground 3-4 days, leftover cooked meats 3 days
300
To soak meat in a solution containing an acid, that helps tenderize the connective tissues.
What is marinate
400
This type of meat is generally higher in fat than all other cuts of meat.
What are ground meats.
400
The meat of sheep less than one year old, smallest animal used for meat
What is lamb
400
Two most common grades of beef sold in retail stores.
What is choice and select
400
One of the two proteins in the connective tissue that cannot be softened by cooking
What is elastin
400
How do you measure brown sugar
What is pack firmly, dry measuring cup, level off
500
What indicates how tender a cut of meat is?
What is the part of the animal from which the cut of meat comes from. The more fat present, the more tender the cut of meat will be
500
An advantage of selecting variety meats.
What is Usually inexpensive and rich sources of many vitamins and minerals
500
Describe the color and and fat of high quality beef.
What is firm to medium firm, creamy white fat.
500
Describe three cooking methods, and state if it is a moist or dry heat method.
What is roasting - to cook uncovered in the oven with dry heat broiling - uncovered under a direct source of heat, dry grilling - broil over hot coals or fry on a griddle, dry panbroiling - to cook without fat in an uncovered skillet, dry frying - cook in a small amount of hot fat, dry or moist braising - cooking in a small amount of liquid in a tightly covered pan, moist cooking meat in liquid - cover meat with cooking liquid, liquid
500
How do you measure spices, leavening agents, and other dry ingredients used in small amounts.
What is dip measuring spoon into container, bring up heaping full, level off
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