
ProStart 2- Ch. 16 Meat
Authored by Yvonne Justice
Other
9th - 12th Grade
Used 26+ times

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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This technique is to cut a piece of meat lengthwise nearly in half so that it opens out and lies flat.
Scallops
Emince
butterflying
offal
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This type of connective tissue will break down during the cooking process of meat.
Gristle
Elastin
Sliverskin
Collagen
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The grade of meat that measures the edible or usable portion of meat after being trimmed is called?
yield
quality
USDA A
a serving
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Thin, boneless cuts of meat that are lightly pounded are called?
scallops
noisettes
tenderloin
medallions
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Beef is firmest when it is cooked how well?
Fare
Medium
Well done
Medium well
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Fresh meat must be delivered at what temperature or lower?
21 degrees F
31 degrees F
41 degrees F
51 degrees F
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are small, round pieces of meat that are molded by wrapping them in cheese cloth called?
Medallions
Noisettes
Scallops
Tenderloin
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