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Meat Test
| Question | Answer |
|---|---|
| What is the serving size of meat? | 2-3 ounces |
| Place meat with the fat side up ON A RACK in a LARGE, SHALLOW PAN. Meat is cooked, UNCOVERED, in a SLOW OVEN until it reaches the desired degree of doneness. [dry or moist] | Roasted - dry |
| Meat is cooked, one side at a time, UNDER a direct heat source. [dry or moist] | Broiling - dry |
| Place directly ABOVE heat source on a GRATE. Cover to surround meat with heat and cook without turning until meat is done (some people do turn the meat over) [dry or moist] | Grilling - dry |
| Meat is cooked, uncovered, in a heavy SKILLET or griddle WITHOUT USING FAT. [dry or moist] | Pan broiling - dry |
| Meat is COOKED IN A SMALL AMOUNT OF FAT or in deep fat [dry or moist] | Frying - dry |
| Meat is BROWNED SLOWLY, and then it is cooked in a SMALL AMOUNT OF LIQUID over low heat. [dry or moist] | Braising - moist |
| Meat is placed in a CROCK POT type of kitchen gadget and is COVERED, it generally TAKES 4-8 HOURS to cook this way. [dry or moist] | Slow cooking - moist |
| Meat is COVERED WITH WATER or stock. The pan is covered, and the meat is allowed to simmer until it is tender. [dry or moist] | Cooking in liquid / Stewing - moist |
| What are the recommended time frames during which refrigerated meats should be cooked or frozen ? Ground : Non-Ground : Leftovers : | Ground : 1-2 days Non-Ground : 3-4 days Leftovers : 3 days |
| What are the food safety guidelines regarding marinade used for raw meat? | - Boil for a minute - Set some aside |
| What are the safe internal temperatures for cooked meats? | Ground : 160 Non-Ground : 145 |
| What is the only accurate way to determine the internal temperature of meat? | Meat thermometer |
| How should meat be thawed? What other two ways are acceptable and when should those meats be used? | In the fridge or 1. cold water 2. microwave But you have to use right away! |
| Why is it recommended that meat not be thawed on the kitchen counter? | Bacteria is going to grow on the outside while the inside is still frozen |
| When broiling frozen meats, why should you place the meat farther away from the heat source than you would place thawed meats? | It´s going to burn the outside while the inside is still frozen |
| List the dry cooking methods (tender or less tender) : 1. 2. 3. 4. 5. 6. | Tender 1. Broil 2. Grill 3. Roasting 4. Pan fry 5. Stir fry 6. Pan broil |
| List the moist cooking methods (Tender or Less tender) : 1. 2. 3. | Less tender 1. Cooking in liquid 2. Braising 3. Slow cook |
| Carcuss : | No head, no legs, no tail, no skin |
| Wholesale Cut : | The bigger piece sold to the butcher |
| Retail Cut : | The smaller pieces that are cut for people to buy (steak or roast) |
| When must meat be federally inspected ? (mandatory) | Multiple times a day |
| When must meat be graded? | Only when it´s going over state lines |
| What are inspectors looking for? | Amount of marbling, age of the animal, texture and appearance of meat |
| What is marbling | The flex of fat with the meat |
| USDA PRIME | - Rarely if ever seen in stores - Sold to HIGH end restaurants & Hotels - Well marbled - Tender and Juicy - $$$$$ |
| USDA CHOICE | - Best you'll find in store - Better restaurants & hotels - Some marble, juicy and tender - $$$ |
| USDA SELECT | - Found in small grocery stores and restaurants - Less juicy, less marble, less tender - $$ |
| Why is pork not graded? | It is all the same |
| What are 4 ways to tenderize meat? | 1. Soak in an acidic liquid 2. Use a meat tenderizer 3. Chemical tenderizer 4. Butcher's machine |
| What does the % mean on a package of ground beef and what can the max for the left % be? | How much meat % and 30% |
| What is variety meat ? What are examples of it? Where is it most commonly sold? | The edible organs / leftover pieces, and is sold over sea ex: -liver -brain -kidney -hearts -tongue -pig feet -ox tail -sweet breads |
| The edible portion of mammals is called ? | Meat |
| All meat and meat products provide _______, which are needed to build and repair tissues. | Proteins |
| Ground meats are generally higher in _____ than all other meats. | Fat |
| Mature cattle over 12 months of age are called _______. | Beef |
| Animal carcasses are divided into smaller pieces called _______ for easier handling by meat cutters. | Whole sail cut |
| At the grocery store, meat cutters divide meats into smaller pieces called _______. | Retail cut |
| A ground beef product that can have extra fat added to it during grinding is called _______. | Hamburger |
| Very young beef is called _____. | Veal |
| The meat of swine is called ______. | Pork |
| Cured, smoked meat from a pork leg is sold as _______. | Ham |
| Smoked pork belly meat is known as ______. | Bacon |
| The meat of a sheep less than one year old is sold as ______. | Lamb |
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user-1963983