Introduction to Meat Inspection and Grading

Introduction to Meat Inspection and Grading

10th - 12th Grade

14 Qs

quiz-placeholder

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Introduction to Meat Inspection and Grading

Introduction to Meat Inspection and Grading

Assessment

Quiz

Other

10th - 12th Grade

Easy

Created by

Maria Arellano

Used 9+ times

FREE Resource

14 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Aging

The process where butchers hang the meat to help lengthen the muscle fiber and increase its tenderness

Describes the quality grade of beef

Cuts of meat that are ready for sale

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Barding

Cuts of meat that are small, molded by wrapping then in cheesecloth

The process of adding a layer of fat, commonly bacon, around meat before cooking it in order to protect and moisten it.

Meat from animals in the wild

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Butterflying

The process of butchering primal cuts

Organ meats

To cut a piece of meat lengthwise nearly in half so that it opens out and lies flat

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Emince

Thin strips of meat used for sauteing

Term used to describe beef, veal, lamb or pork

Thin, boneless cuts of meat that are lightly pounded

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fabrication

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

The highest quality of beef available

The portions of edible or usable meat

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Game meat

Organ meat from hogs, cattle, or sheep

Meat from animals that are not raised domestically, including deer, wild boar, moose or elk

The short loin from a cattle

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Medallions

Used to describe beef, veal, lamb or pork

Thin strips of meat used for sauteing

Cuts of meat that are small, round pieces molded by wrapping them in cheesecloth

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