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| 1 | |
What is a fat cap? |
| | A) | The fat within the muscle tissue. |
| | B) | The fat that surrounds muscle tissue. |
| | C) | When you wrap a lean meat with a fat, such as bacon. |
| | D) | Long, thin strips of fat inserted into the center of lean mean. |
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| 2 | |
What is elastin? |
| | A) | A hard, yellow tissue that does not break down during cooking. |
| | B) | The type of fat that surrounds muscle tissue. |
| | C) | Muscle fibers. |
| | D) | A type of connective tissue. It is also called collagen. |
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| 3 | |
What type of cut is a menu-sized portion of meat? |
| | A) | Primal cut. |
| | B) | A butcher's cut. |
| | C) | A carcass. |
| | D) | A fabricated cut. |
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| 4 | |
What does a yield grade measure? |
| | A) | The total amount of meat on an animal. |
| | B) | The amount of usable meat on beef and lamb. |
| | C) | The fitness level of the animal before it is slaughtered. |
| | D) | The quality of meat on an animal. |
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| 5 | |
Which of the following is not graded by the USDA? |
| | A) | Beef. |
| | B) | Veal. |
| | C) | Lamb. |
| | D) | Pork. |
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| 6 | |
What type of meat does a shoulder/butt cut of meat come from? |
| | A) | Beef. |
| | B) | Lamb. |
| | C) | Veal. |
| | D) | Pork. |
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| 7 | |
What two types of meat are not generally irradiated during processing? |
| | A) | Lamb and pork. |
| | B) | Lamb and veal |
| | C) | Veal and beef. |
| | D) | Pork and beef. |
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| 8 | |
Which of the following is not a typical way to cure pork? |
| | A) | Pickle curing. |
| | B) | Injection curing. |
| | C) | Submersion curing. |
| | D) | Sugar curing. |
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| 9 | |
Veal that is spoiled may be what? |
| | A) | Sticky. |
| | B) | Firm. |
| | C) | Light pink. |
| | D) | Slimy. |
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| 10 | |
How long can fresh lamb be stored at 41°F (5°C) |
| | A) | One to two days. |
| | B) | Four to six days. |
| | C) | One to five days. |
| | D) | Two to five days. |
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| 11 | |
When you allow meat to sit so that juices redistribute throughout the meat, what are you allowing the meat to do? |
| | A) | Sit. |
| | B) | Rest. |
| | C) | Cure. |
| | D) | Steep. |
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| 12 | |
What foodbourne illness is commonly contracted through undercooked pork? |
| | A) | Trichinosis. |
| | B) | E-coli. |
| | C) | Salmonella. |
| | D) | None of the above. |
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| 13 | |
What type of meat is cooked until it is browned on he surface with a red to slightly pink center? |
| | A) | Rare. |
| | B) | Medium rare. |
| | C) | Medium well. |
| | D) | Well done. |
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| 14 | |
What internal temperature must pork reach for 15 second in order to kill parasites? |
| | A) | 140°F (60°C) |
| | B) | 160°F (71°C) |
| | C) | 165°F (74°C) |
| | D) | 145°F (63°C) |
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| 15 | |
A mixture of ground spices that is rubbed on raw food before it is cooked is called what? |
| | A) | Marinade. |
| | B) | Grain rub. |
| | C) | Spice rub. |
| | D) | Seasoned salt. |
