PURCHASING, HANDLING, STORING MEAT

Question 1

THE BASIC SECTIONS

Answer 1

PRIMAL CUTS

Question 2

TOUGHEST CUTS OF BEEF ARE

Answer 2

THE LEG AND NECK

Question 3

COMMONLY KNOWN CUTS KF BEEF

Answer 3

UPPER HALF: CHUCK, RIB EYE STEAK, SHORT LOIN, SIRLOIN, TENDERLOIN, ROUND

Question 4

BEST BEEF CUT:

Answer 4

LUSTROUS AND CRIMSON COLORED, FIRM, SLIGHT FRAGRANCE

Question 5

TENDEREST MEAT:

Answer 5

WILL HAVE STREAKS OF WHITE FAT CALLED MARBLING

Question 6

THE VEAL INDUSTRY USES COWS THAT ARE LESS THAN-

Answer 6

12 MONTHS OF AGE

Question 7

IS SUCCULENT AND LEAN

Answer 7

VEAL MEAT

Question 8

IDEAL VEAL CUT SHOULD BE-

Answer 8

MOIST AND MILKY WHITE TO SLIGHTLY ROSE COLORED

Question 9

BEST CUT OF PORK:

Answer 9

FIRM AND PINK NOT TOO RED OR TOO WHITE OR TOO FATTY OR DAMP

Question 10

THE FURTHER YOU GO FROM THE HOOF AND HORN-

Answer 10

THE MORE TENDER THE MEAT WILL BE

Question 11

MEATS DERIVED FROM DOMESTIC SHEEP

Answer 11

LAMB, HOGGET, AND MUTTON

Question 12

MEAT OF YOUNG SHEEP UNDER 12 MONTHS

Answer 12

LAMB

Question 13

TRADITIONAL MEAT SERVED ON EASTER DAY

Answer 13

LAMB

Question 14

YOUNG MALE SHEEP OR MAIDEN EWE

Answer 14

HOGGET

Question 15

MEAT OF ADULT SHEEP- DARK RED WITH FIRM WHITE FAT

Answer 15

MUTTON

Question 16

MEAT REGULARLY CONSUMED IN THE PH

Answer 16

GOAT MEAT

Question 17

CONSIDERED VERY CLOSE TO SHEEP

Answer 17

GOAT MEAT

Question 18

SAFE TO EAT/CONTAINS FEWER CALORIES

Answer 18

CARABEEF

Question 19

SAFE HANDLING AND STORAGE OF MEAT PRODUCTS

Answer 19

1DO NOT USE THE SAME CUTTING BOARD OR UTENSILS FOR RAW AND COOKED MEAT
2STORE RAW MEAT AWAY FROM OTHER COOKED ITEMS
3FIRST IN FIRST OUT RULE