General Meat Review

25 Questions | Total Attempts: 182

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Meat Quizzes & Trivia

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

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