Meat Safety
Meat Terms
Wholesale Cuts of Meat
Grades of Meat
Meat Miscellaneous
100
Thermometer
What is the best way to accurately make sure meat is cooked.
100
Marbling
What is the flecks of fat found throughout the meat.
100
Brisket
What is a less tender cut of meat near the areas of locomotion or front legs
100
Prime
What is a grade of meat typically bought and served in restaurants.
100
Braising
What is a method used for less tender cuts of meat that involves cooking in liquids.
200
Variety Meats
What is the meats such as brains, organs.
200
Loins
What is a tender cut of meat that is found near the animals back.
200
Choice
What is the type of meat eaten in less expensive restaurants or at home. This is the most common.
200
Round bones
What is a sign of a less tender cut of meat.
300
Refrigerator
What is the safest way to thaw meat
300
Marinading
What is a technique to tenderize meat which includes soaking the meat in an acid or liquid.
300
Round
What is a less tender cut of meat that is found at the back of the beef animal.
300
Choice or Select
What is a lower grade of meat. It can be found in cheaper meals.
300
Trichinosis
What is a disease found in pork products that makes it very important to cook meat to 180.
400
Freeze, thaw, Refreeze
What is not an acceptable practice for safe handling of meat.
400
Meat Inspection Stamp
What is a stamp that show the meat has been inspected and meets all safety criteria.
400
Locomotion Areas
What are areas of the animal that have less tender meat due to support or motion.
400
USDA
What is the United States Department of Agriculture an agency that inspects and grades the meat.
400
30% Fat
What is the amount of fat that ground beef can have.
500
180
What is the temperature to cook meat for safety.
500
Iron, Protein, Fat
What are nutrients found in meat.
500
5 Wholesale cuts of meat
What is ... A variety of answers.
500
Pork or Mutton Grades of Meat
What is nonexistent due to the fact that most of these animals are younger.
500
broiling, grilling
What are dry methods of cooking meat that allow for the fat to leave the meat. (which are good methods for people watching their weight)
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