Meat, Fish And Poultry Specs
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Questions and Answers
- 1.
How long is the marinade time for the carnitas pork shoulder?
- A.
At least 24 hours
- B.
24-36 hours
- C.
36-48 hours
Correct Answer
C. 36-48 hoursExplanation
The correct answer is 36-48 hours. This is the recommended marinade time for the carnitas pork shoulder. Marinating the meat for this duration allows the flavors to penetrate the meat fully, resulting in a more flavorful and tender dish. Marinating for less than 36 hours may not give the desired taste, while marinating for more than 48 hours may lead to the meat becoming overly saturated with the marinade.Rate this question:
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- 2.
What is the shelf life for french dip debris?
- A.
"per shift"
- B.
8 hours
- C.
3 hours
- D.
2 hours
Correct Answer
C. 3 hoursExplanation
The correct answer is 3 hours. This means that the shelf life for french dip debris is 3 hours. This indicates that after 3 hours, the french dip debris is no longer considered safe to consume. It is important to follow proper food safety guidelines and ensure that the debris is stored and handled correctly to prevent any risk of foodborne illness.Rate this question:
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- 3.
We grind our chuck for burger __________ times
Correct Answer
twoExplanation
The correct answer is "two". This suggests that the speaker grinds their chuck for burgers two times.Rate this question:
- 4.
Once chuck is removed from the crayovac, it should sit in ___________ lexans in the walk-in to allow it to dry.
Correct Answer
perforatedExplanation
After chuck is removed from the crayovac, it should sit in perforated lexans in the walk-in to allow it to dry. The term "perforated" suggests that the lexans have small holes or openings in them, which allows air to circulate around the chuck. This airflow helps in the drying process by allowing moisture to evaporate more effectively. By using perforated lexans, the chuck can dry thoroughly and prevent the growth of bacteria or mold that could occur in a damp environment.Rate this question:
- 5.
Once the chuck is removed from the crayovac and sliced, it should sit in the walk-in for at least what period of time before it is ground?
- A.
24 hours
- B.
2 hours
- C.
It should not rest at all
- D.
At least 8 hours
Correct Answer
B. 2 hoursExplanation
The chuck should sit in the walk-in for at least 2 hours before it is ground. This is to allow the meat to firm up and reach the optimal temperature for grinding. Resting the meat helps to improve the texture and flavor of the final product. Resting for 2 hours allows the meat to retain its juices and ensures a better grind.Rate this question:
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- 6.
After an export is cooked, cleaned, and ready to be sliced for french dips, what percent "lean" should the remaining portion be?
- A.
98%
- B.
90%
- C.
85%
Correct Answer
A. 98%Explanation
After an export is cooked, cleaned, and ready to be sliced for french dips, the remaining portion should ideally be 98% lean. This means that only 2% of the portion would be fat or other non-lean components. A high percentage of lean meat ensures that the french dips are healthier and have less fat content.Rate this question:
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- 7.
What is the maximum kill date for our chuck
- A.
15-18 days
- B.
21-28 days
- C.
10-15 days
- D.
Less than 10 days
Correct Answer
D. Less than 10 daysExplanation
The given answer "less than 10 days" suggests that the maximum kill date for the chuck is within a time frame of fewer than 10 days. This means that the chuck should be killed before reaching the 10-day mark.Rate this question:
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- 8.
What is the spec kill date for exports?
- A.
15-18 days
- B.
21-28 days
- C.
Less than 10 days
Correct Answer
B. 21-28 daysExplanation
The spec kill date for exports is 21-28 days. This means that the products intended for export must be slaughtered within this time frame to ensure their freshness and quality. It allows enough time for processing, packaging, and transportation to the export destination. This timeframe ensures that the products meet the necessary standards and regulations for international trade.Rate this question:
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- 9.
After the chuck is first ground, it should be immediately ground the second time to avoid oxidation.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement suggests that after the chuck is first ground, it should be immediately ground a second time to avoid oxidation. However, this is not true. Grinding the chuck a second time immediately after the first grind does not have any effect on preventing oxidation. Oxidation is a chemical process that occurs when a material reacts with oxygen, and grinding the chuck a second time does not prevent this reaction from happening. Therefore, the correct answer is false.Rate this question:
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- 10.
The spec weight per chicken is:
- A.
3.5-4 lbs each.
- B.
2.75-3 lbs. each
- C.
3-3.25 lbs each
Correct Answer
C. 3-3.25 lbs eachExplanation
The correct answer is 3-3.25 lbs each. This means that the weight of each chicken is between 3 and 3.25 pounds.Rate this question:
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- 11.
How many ounces of ahi tuna in the tartare should be chopped?
- A.
2 ounces
- B.
5 ounces
- C.
3 ounces
Correct Answer
C. 3 ouncesExplanation
The correct answer is 3 ounces because it specifies the amount of ahi tuna that should be chopped for the tartare. This suggests that the recipe or instructions for making the tartare require 3 ounces of chopped ahi tuna.Rate this question:
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- 12.
What is the chop size for the ahi tuna tartare
- A.
1/2" x 1/2"
- B.
1/4"x 1/2"
- C.
1/4" x 1/4"
Correct Answer
C. 1/4" x 1/4"Explanation
The correct answer is 1/4" x 1/4". This size is the smallest among the given options, indicating that the ahi tuna tartare should be finely chopped into small pieces. This smaller chop size allows for a more delicate and uniform texture in the tartare dish.Rate this question:
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- 13.
What is the ratio of dark to white meat chicken in the chicken meatballs?
- A.
2:1
- B.
1:2
- C.
3:1
- D.
1:1
Correct Answer
A. 2:1Explanation
The ratio of 2:1 suggests that there are two parts of dark meat chicken to one part of white meat chicken in the chicken meatballs. This means that the chicken meatballs contain a higher proportion of dark meat compared to white meat.Rate this question:
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- 14.
There are __________, level, __________ scoops of tuna per tuna sandwich.
Correct Answer
2
two
# 10Explanation
The given correct answer indicates that there are 2 level scoops of tuna per tuna sandwich. The word "two" confirms the number of scoops, while "# 10" suggests that each scoop contains 10 units of tuna.Rate this question:
- 15.
The shelf life of tuna sandwich mix is:
- A.
Per shift
- B.
2 hours
- C.
8 hours
- D.
16 hours
Correct Answer
B. 2 hoursExplanation
The shelf life of tuna sandwich mix is 2 hours. This means that after 2 hours, the mix should not be consumed as it may become unsafe to eat. This is likely due to the perishable nature of the ingredients in the mix, such as the tuna and mayonnaise, which can spoil quickly if not refrigerated. It is important to adhere to these guidelines to ensure food safety and prevent the risk of foodborne illnesses.Rate this question:
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- 16.
The final grind size for chuck for burgers is:
- A.
3/8"
- B.
3/16"
- C.
1/8"
Correct Answer
B. 3/16"Explanation
The final grind size for chuck for burgers is 3/16". This means that the meat should be ground to a size where the pieces are approximately 3/16 of an inch in diameter. This size is ideal for burgers as it allows for a good balance of texture and juiciness. It is not too coarse, which would result in a tough and chewy burger, nor too fine, which would make the burger too dense and dry. The 3/16" grind size ensures a flavorful and moist burger patty.Rate this question:
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Current Version
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Mar 13, 2024Quiz Edited by
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Mar 27, 2011Quiz Created by
Sfeely
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