Meat Packet

Question 1

Chuck

Answer 1

Shoulder, less tender, moist heat

Question 2

Rib

Answer 2

Back/backbone, tender, dry heat

Question 3

Loin

Answer 3

Back/backbone, tender, dry heat

Question 4

Sirloin

Answer 4

Lower back, tender, dry heat

Question 5

Round

Answer 5

Hind leg/rump, less tender, moist heat

Question 6

Shank and Brisket

Answer 6

Breast area, less tender, moist heat

Question 7

Plate and Flank

Answer 7

Belly/abdomen, less tender, moist heat

Question 8

What are the 5 dry heat cooking methods?

Answer 8

Roasting, broiling, grilling, pan broiling, frying

Question 9

What are the 2 moist heat cooking methods?

Answer 9

Braising and cooking in liquid

Question 10

How can you cook less tender cuts with dry heat?

Answer 10

Microwave

Question 11

What part of the fridge should you store meat in?

Answer 11

Coldest

Question 12

How should you wrap prepackaged meat to store in the fridge?

Answer 12

In the original wrappers for 2 weeks; after cooking, in tightly covered containers

Question 13

How should you wrap meats for extended freezer storage?

Answer 13

Rewrap them in waterproof paper

Question 14

What temperature should the fridge be at?

Answer 14

40

Question 15

What temperature should the freezer be at?

Answer 15

0

Question 16

Roasting

Answer 16

Place meat with fat side up on a rack in a large, shallow pan. Meat is cooked, uncovered in a slow oven until done

Question 17

Pan broiling

Answer 17

Meat is cooked, uncovered, in a heavy skillet or griddle without using fat

Question 18

Frying

Answer 18

Meat is cooked in a small or deep amount of fat

Question 19

Braising

Answer 19

Meat is browned slowly, and then it is cooked in a small amount of liquid over low heat

Question 20

Cooking in liquid

Answer 20

Meat is covered with water or stock. The kettle is covered, and the meat simmers until tender

Question 21

Within how long should ground meat be cooked or frozen?

Answer 21

1-2 days

Question 22

Within how long should non-ground meat be cooked or frozen?

Answer 22

3-4 days

Question 23

Within how long should leftovers be cooked or frozen?

Answer 23

3 days

Question 24

What is the safe internal temperature of ground meats?

Answer 24

160

Question 25

What is the safe internal temperature of beef and pork cuts?

Answer 25

145

Question 26

How should you handle a meat thermometer after use?

Answer 26

Don’t reuse it before washing

Question 27

Why should you cover meat when it’s cooked in the microwave

Answer 27

It traps steam to keep it moist, and it shortens cooking time

Question 28

How can microwaved meat’s appearance be more appealing?

Answer 28

Using a sauce or topping

Question 29

What kinds of variety meat can be cooked by dry heat?

Answer 29

Brains, sweet breads, and the liver and kidney of veal and calf

Question 30

Why should’t meat be left on the counter?

Answer 30

Harmful microorganisms grow in meat thawed at room temperature, causing good borne illnesses

Question 31

Why should you place frozen meat farther away from the heat source than thawed?

Answer 31

It prevents the outside from overcooking before the inside is cooked