Foundations 2 Chapter 16 Mark I
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
10 questions
Show answers
- Q1The USDA assigns two grade types for most types of meat, what are they?quality grade and yield gradechoice and selecta/b and c/dprofessional and industrial120s
- Q2This grade measures the flavor characteristics of meat products?yield gradeindustrialquality gradechoice120s
- Q3This grade measures the proportion of edible or usable meat after it has been trimmed of bones and fat?choicescalingindustrialyield grade120s
- Q4Marinating meat tends to make it more?leanchewywell-doneflavorful120s
- Q5In order for muscle tissue to relax, meat must be aged for at least how many hours?48 to 7272 to 964 to 2020 to 48120s
- Q6The two forms of aging meat are called?Live aging and Hanging agingLight aging and Heavy agingWet aging and Dry agingCold aging and Heat aging120s
- Q7This grade is the highest quality available for beef, veal, and lamb. This grade of meat has a marbling that is a covering of firm fat that enhances its flavor, is the most expensive of the grades and is the lowest percentage of overall cuts because of its high standards?industrialselectprimechoice120s
- Q8This grade of meat is the second highest grade used and is found in both restaurants and consumer outlets. The meat is tender, juicy, flavorful, and the highest percentage of overall cuts?choiceindustrialselectprime120s
- Q9This grade of meat is only used on veal and lamb?choicegoodindustrialselect120s
- Q10This grade is the third highest grade, is less marbled, can be used in restaurants, and is tender depending on how it is prepared?cullindustrialselectchoice120s