Culinary Essentials ©2010

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Practice Quizzes

1
What is a fat cap?
A)The fat within the muscle tissue.
B)The fat that surrounds muscle tissue.
C)When you wrap a lean meat with a fat, such as bacon.
D)Long, thin strips of fat inserted into the center of lean mean.
2
What is elastin?
A)A hard, yellow tissue that does not break down during cooking.
B)The type of fat that surrounds muscle tissue.
C)Muscle fibers.
D)A type of connective tissue. It is also called collagen.
3
What type of cut is a menu-sized portion of meat?
A)Primal cut.
B)A butcher's cut.
C)A carcass.
D)A fabricated cut.
4
What does a yield grade measure?
A)The total amount of meat on an animal.
B)The amount of usable meat on beef and lamb.
C)The fitness level of the animal before it is slaughtered.
D)The quality of meat on an animal.
5
Which of the following is not graded by the USDA?
A)Beef.
B)Veal.
C)Lamb.
D)Pork.
6
What type of meat does a shoulder/butt cut of meat come from?
A)Beef.
B)Lamb.
C)Veal.
D)Pork.
7
What two types of meat are not generally irradiated during processing?
A)Lamb and pork.
B)Lamb and veal
C)Veal and beef.
D)Pork and beef.
8
Which of the following is not a typical way to cure pork?
A)Pickle curing.
B)Injection curing.
C)Submersion curing.
D)Sugar curing.
9
Veal that is spoiled may be what?
A)Sticky.
B)Firm.
C)Light pink.
D)Slimy.
10
How long can fresh lamb be stored at 41°F (5°C)
A)One to two days.
B)Four to six days.
C)One to five days.
D)Two to five days.
11
When you allow meat to sit so that juices redistribute throughout the meat, what are you allowing the meat to do?
A)Sit.
B)Rest.
C)Cure.
D)Steep.
12
What foodbourne illness is commonly contracted through undercooked pork?
A)Trichinosis.
B)E-coli.
C)Salmonella.
D)None of the above.
13
What type of meat is cooked until it is browned on he surface with a red to slightly pink center?
A)Rare.
B)Medium rare.
C)Medium well.
D)Well done.
14
What internal temperature must pork reach for 15 second in order to kill parasites?
A)140°F (60°C)
B)160°F (71°C)
C)165°F (74°C)
D)145°F (63°C)
15
A mixture of ground spices that is rubbed on raw food before it is cooked is called what?
A)Marinade.
B)Grain rub.
C)Spice rub.
D)Seasoned salt.
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