Culinary Arts EOPA Review

Front

Refers to the meat's quality

Back

Grade of Meat

Front

This grade is the highest quality available for beef, veal, and lamb

Back

Prime

Front

Grade that is also a high grade for most meat and readily available for restaurant use and the general consumer

Back

Choice

Front

The process of butchering primal cuts into usable portions, such as roasts or steak

Back

Fabrication

Front

Which muscle groups have more marbling? Options: The muscle groups that receive the most amount of exercise, The lower groups, The muscle groups that receive the least amount of exercise, The upper groups

Back

The muscle groups that receive the least amount of exercise

Front

Which cooking method cooks meat quickly, uses high heat, and requires small pieces of meat?

Back

Dry heat with fat and oil

Front

What is the internal temperature for determining the meat's doneness?

Back

Rare: 130

Front

What is the internal temperature when determining the meat's internal temperature?

Back

145

Front

What is the internal temperature for meat when determining its doneness?

Back

Well Done: 160

Front

What is the highest grade for poultry?

Back

A