Primal Cuts of Beef Quiz

Primal Cuts of Beef Quiz

12th Grade

8 Qs

quiz-placeholder

Similar activities

Senior Unit 4 Reivew

Senior Unit 4 Reivew

12th Grade

10 Qs

Exploring Malaysia's Hospitality Industry

Exploring Malaysia's Hospitality Industry

12th Grade

10 Qs

Week 4 recap quiz, egg whites

Week 4 recap quiz, egg whites

12th Grade

10 Qs

FOOD NUTRITION HEALTH 4 S.S

FOOD NUTRITION HEALTH 4 S.S

9th - 12th Grade

8 Qs

Espresso Drinks Quiz

Espresso Drinks Quiz

9th - 12th Grade

5 Qs

Week 4 Recap Quiz

Week 4 Recap Quiz

12th Grade

10 Qs

208 L2 Food service

208 L2 Food service

12th Grade

12 Qs

Week 6 Recap Quiz

Week 6 Recap Quiz

12th Grade

10 Qs

Primal Cuts of Beef Quiz

Primal Cuts of Beef Quiz

Assessment

Quiz

Hospitality and Catering

12th Grade

Hard

Created by

Andrew Suffoletto

FREE Resource

8 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

If the primal chuck accounts for approximately 28 percent of carcass weight, how much would the chuck weigh on a 728-pound carcass?

524.16 pounds

333.2 pounds

203.84 pounds

178.4 pounds

2.

FILL IN THE BLANK QUESTION

30 sec • 1 pt

Put the following steaks in order based on the size portion of tenderloin they contain (1 = largest portion, 3 = smallest portion).

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A porterhouse steak is fabricated from the tenderloin.

True

False

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Prime rib of beef refers to the quality USDA grade.

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Foreshanks and hindshanks are flavorful cuts of beef that are best ground and used for hamburgers.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The full flavor of beef is best accompanied by sauces with robust flavors such as pungent pestos or the assertive flavors of chili powder.

True

False

7.

OPEN ENDED QUESTION

3 mins • 1 pt

In reviewing the primal cuts of beef, this chapter discussed the rib. It is common practice when preparing to roast a prime rib to remove the fat cap, season the meat beneath, then return the fat cap to cover the meat. First, in review of Chapter 12, Principles of Meat Cookery, what does the chef have to do to the fat cap in order to keep it in contact with the meat during the roasting process? Second, what is the name of the technique in which you wrap the outside of a piece of meat with fat in order to add moisture and flavor during the cooking process?

Evaluate responses using AI:

OFF

8.

OPEN ENDED QUESTION

3 mins • 1 pt

Based on what you’ve learned in this chapter and your knowledge of menus and recipe costing from Chapter 3, would it make good financial sense to braise a strip loin? Explain your answer.

Evaluate responses using AI:

OFF