meat cutter

Question 0

Always what to your work areas and equipment before and after use

Answer 0

Clean and sanitize

Question 1

The temperature danger zone is

Answer 1

41’ to 135’

Question 2

When receiving bulk meat the Kerouac must be what

Answer 2

Tight with no excess air

Question 3

Always store the bulk meat with what down

Answer 3

Fat cap

Question 4

All cases and, pans and bulk meat must be what

Answer 4

Labels

Question 5

Inspect all meat for what

Answer 5

For bone fragments and excessive lobes

Question 6

How much variance is allowed for all cut steaks

Answer 6

.3 ounces +/-

Question 7

What is the portion size for

Ribeye

Answer 7

14

Question 8

What is the portion size for

Jim beam ribeye

Answer 8

18

Question 9

What is the portion size for

New York

Answer 9

12

Question 10

What is the portion size for

Bison ribeye

Answer 10

12

Question 11

What is the portion size for

Top sirloin for salads

Answer 11

4

Question 12

What is the portion size for

Petite top sirloin

Answer 12

6

Question 13

What is the portion size for

Top sirloin

Answer 13

9

Question 14

What is the portion size for

Filet

Answer 14

6

Question 15

The steak yield for sirloin is what

Answer 15

55%

Question 16

The steak yield for ribeye is what

Answer 16

91%

Question 17

The steak yield for strip loin is what

Answer 17

91%

Question 18

The steak yield for tenderloin is what

Answer 18

61%

Question 19

The most expensive bulk meat is what

Answer 19

Tenderloin

Question 20

The least expensive bulk meat is what

Answer 20

Top sirloin

Question 21

When sorting the beef ribeye use the smaller loins for what

Answer 21

Steaks

Question 22

When sorting the beef ribeye use the larger loins for what

Answer 22

Prime rib

Question 23

How thick are ribeyes cut

Answer 23

1 inch to 1 1/4 inches thick

Question 24

When you reach the nerve end on a strip loin, cut what

Answer 24

Cut small slits in the nerve

Question 25

New York steaks are cut how think

Answer 25

1 inch to 1 1/4 inches thick

Question 26

When trimming the tenderloin remove what

Answer 26

Excess fat and all of the silver skin

Question 27

How thick are filet steaks cut and what portions

Answer 27

1.5 inches thick and 6 oz portions

Question 28

When trimming the top sirloin butt remove what

Answer 28

Remove all hard fat from the outside

Question 29

What section of the top sirloin butt is used for steak salads

Answer 29

Culotte

Question 30

How do you cut 6 oz top sirloin steaks

Answer 30

3/4 inches to 1 inch thick and 4 to 5 inches long

Question 31

How do you cut 9 oz top sirloin steaks

Answer 31

1 inch to 1.25 inches thick and 6 to 7 inches long

Question 32

How are Top sirloin steaks cut for steak salad

Answer 32

.5 inches thick and 6 to 7 inches long

Question 33

What is burger grind made up of

Answer 33

20% fat
20% chuck
60% trim and chuck

Question 34

What steaks need to be individually jacamar died, ( tenderized)

Answer 34

Top sirloin and New York

Question 35

True or false

It is against company and health department policy to eat in the meat cutting room

Answer 35

True

Question 36

You should change your meat coat every 6 hours

Answer 36

False

Question 37

Always remove your meat coat when leaving the meat room

Answer 37

True

Question 38

Burger grind is run through the grinder in the prep station

Answer 38

False

Question 39

Always keep the nerve end on the left when cutting strip loin

Answer 39

True

Question 40

Place deli paper in the bottom of the pan and on top when panning the cut steaks

Answer 40

False

Question 41

It is the managers responsibility to complete the meat prep sheet each day

Answer 41

False