
Introduction to Meat Inspection and Grading
Quiz
•
Other
•
10th - 12th Grade
•
Easy
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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