Pasta
Grading/Inspection
Poultry
Nutrients
100
This is the piece of equipment you cook pasta in.
What is a stock pot?
100
This is the best grade of beef you can get. It is also the most expensive.
What is prime?
100
This type (color) of chicken meat contains more fat.
What is dark meat?
100
These two nutrients are found in poultry.
What is fat and protein?
200
This is what you should add to the water when cooking pasta.
What is salt?
200
This is the lowest grade found in the grocery store, usually cheapest.
What is select?
200
These are giblets.
What is the edible internal organs: liver, heart, gizzard.
200
People avoid red meat because of this nutrient.
What is fat?
300
This is what you do so pasta doesn't stick when making a cold pasta dish.
What is rinse it.
300
These are the three top grades of beef in order from best to worst.
What is prime, choice, select beef?
300
This is a older mature chicken you must cook in moist heat.
What is a stewing chicken?
300
These are two of the nutrients found in beef.
What is fat, protein, zinc, b-vitamins, or iron
400
This is how you clean a pasta roller.
What is brush it off?
400
This is who is in charge of inspecting all meat.
What is the USDA?
400
This is the most common, youngest, and most tender chicken.
What is a broiler fryer?
400
This nutrient found in beef helps with red-blood cell formation to deliver oxygen and nutrients to all cells.
What is iron?
500
Out of strings, shapes or tubes, this is the best type of pasta for thin sauces.
What are strings?
500
This is what is looked for when meat is inspected.
What is safety and sanitation?
500
These are the two common bacteria found on poultry.
What is salmonella and campylobacter?
500
These are all 5 nutrients found in beef.
What is protein, fat, iron, zinc, and b-vitamins.
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