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Q 1/10
Score 0
The USDA assigns two grade types for most types of meat, what are they?
120
quality grade and yield grade
choice and select
a/b and c/d
professional and industrial
Q 2/10
Score 0
This grade measures the flavor characteristics of meat products?
120
yield grade
industrial
quality grade
choice
10 questions
Q.
The USDA assigns two grade types for most types of meat, what are they?
1
120 sec
Q.
This grade measures the flavor characteristics of meat products?
2
120 sec
Q.
This grade measures the proportion of edible or usable meat after it has been trimmed of bones and fat?
3
120 sec
Q.
Marinating meat tends to make it more?
4
120 sec
Q.
In order for muscle tissue to relax, meat must be aged for at least how many hours?
5
120 sec
Q.
The two forms of aging meat are called?
6
120 sec
Q.
This 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?
7
120 sec
Q.
This 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?
8
120 sec
Q.
This grade of meat is only used on veal and lamb?
9
120 sec
Q.
This grade is the third highest grade, is less marbled, can be used in restaurants, and is tender depending on how it is prepared?
