General Meat Review

25 Questions | By Andreagordon | Updated: Mar 20, 2022 | Attempts: 271

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Review info of Meat CDE

Questions and Answers

1.

Pork Chops come from the Loin of the Pig
- A.
  
  True
- B.
  
  False
2.

Aging a carcass improves texture
- A.
  
  True
- B.
  
  False
3.

Which of the following is not one of the top three quality grades of beef
- A.
  
  Choice
- B.
  
  Select
- C.
  
  Standard
- D.
  
  Prime
4.

An animal older than ? months cannot receive the highest two grades
- A.
  
  24
- B.
  
  30
- C.
  
  42
- D.
  
  18
5.

A filet mignon comes from which wholesale cut
- A.
  
  Chuck
- B.
  
  Round
- C.
  
  Sirloin
- D.
  
  Shortloin
6.

Which of the following is a retail cut of the shortloin
- A.
  
  Eye of the Round
- B.
  
  7 Steak
- C.
  
  Rib Eye Steak
- D.
  
  T-Bone
7.

A beef carcass side contains how many ribs
- A.
  
  10
- B.
  
  12
- C.
  
  13
- D.
  
  15
8.

A beef carcass is ribbed at the
- A.
  
  4th and 5th Rib
- B.
  
  7th and 8th Rib
- C.
  
  9th and 10th Rib
- D.
  
  12th and 13th Rib
9.

How many wholesale cuts can be fabricated from the beef hindquarter
- A.
  
  3
- B.
  
  4
- C.
  
  5
- D.
  
  6
10.

Porterhouse steaks are fabricated from which wholesale cut
- A.
  
  Round
- B.
  
  Flank
- C.
  
  Sirloin
- D.
  
  Shortloin
11.

The shortloin is fabricated to yeild
- A.
  
  Porterhouse Steaks
- B.
  
  T-bone Steaks
- C.
  
  Club Steaks
- D.
  
  All of the Above
12.

The difference between the eye of round and the tenderloin is the coarse texture and large muscle bundels in the eye of round
- A.
  
  True
- B.
  
  False
13.

The round steak can be cut into a top round steak and a bottom round steak
- A.
  
  True
- B.
  
  False
14.

Steaks and roasts from the round are generally less tender thean steaks and roasts from the loan
- A.
  
  True
- B.
  
  False
15.

The sub-primal cuts of the loin are the sirloin, shortloin, and flank
- A.
  
  True
- B.
  
  False
16.

Sirloin steaks are identified by the shape fo the bone in the steak
- A.
  
  True
- B.
  
  False
17.

All porterhouse steak contains the tenderlion muscle
- A.
  
  True
- B.
  
  False
18.

Where is the sirloin located
- A.
  
  In front of the loin
- B.
  
  Between the shortloin and round
- C.
  
  In the round
- D.
  
  Between the chuck and loin
19.

The four lea cuts from a pork carcass side are the
- A.
  
  Ham, loin, Boston shoulder, side
- B.
  
  Ham, loin, Boston shoulder, picnic shoulder
- C.
  
  Ham, loin, clear plate, picnic shoulder
- D.
  
  Loin, belly, Boston Shoulder, picnic shoulder
20.

The U.S. grade of a pork carcass is determined by
- A.
  
  Fat thickness opposite the 12th rib
- B.
  
  Muscling score
- C.
  
  Fat thickness opposite the last rib
- D.
  
  Both b and c
21.

Spare ribs are removed from the
- A.
  
  Loin
- B.
  
  Clear plate
- C.
  
  Backbone
- D.
  
  Belly
22.

The qulaity grade of lamb is determined by
- A.
  
  Kidney and pelvic fat
- B.
  
  The sex of the animal
- C.
  
  Flank streaking
- D.
  
  Fat thickness
23.

The arm and blade chops are fabricated from the
- A.
  
  Square-cut shoulder
- B.
  
  Fore shank
- C.
  
  Rack
- D.
  
  Leg
24.

Rib chops are fabricated from the
- A.
  
  Shoulder
- B.
  
  Loin
- C.
  
  Rack
- D.
  
  Breast