Show:
Red Meat Cuts
Food Safety
Harvesting an animal
Food Technology
Food Commodities
100
What is the back 1/4 of the carcass called
What is Round
100
The ability to keep over time
What is shelf life
100
What is the creation or adjustment of a new product?
What is product development
200
Name 3 wholesale cuts on a beef carcass
What is round,chuck, loin, brisket, etc.
200
What are two types of food bourne illnesses?
What is E Coli, salmonella, etc.
200
What is one way quality is determined in meats
What is Palatability
200
What is an advancement in food technology
What is answers varie
200
The laboratory testing phase
What is phase 2 of product development
300
What is the best wholesale cut on a pig?
What is Loin
300
What would brazing or stewing a meat be under?
What is wet- heat cooking
300
what is the definition of palatability
What is tenderness, juciness, flavor
300
First ingredient used on meats that was bad for your health
What is borax
300
Why a product is developed
What is market and consumer need
400
What is another term for the chest of a lamb?
What is Rack
400
What is the method of grilling?
What is dry-heat cooking
400
When looking at the fabrication of a carcass, there are the larger cuts, and from the larger cuts are smaller ones.
What is difference between wholesale and retail cuts.
400
Makes transportation easier for food
What is Refrigeration
400
When Ideas are thrown around in the product development
What is phase one
500
What is an older lamb called
What is mutton
500
What agency in the USDA is responsible for ensuring meat consumption?
What is IFS
500
What is a cull cow
What is an older cow with meat quality below standard
500
Kills microbial insects and microorganisms
What is irradiation
500
The primary purpose why processors just adjust products
What is Expenses