Foundations 2 Chapter 16 Mark II
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
Show answers
- Q1Fat is flavor, with that being said the technical term used to describe fat in proteins is?teeteringfattymarbelingbubbles120s
- Q2Butchers and processors hang meat during the _____________ process to help lengthen the muscle fibers and increase the tenderness of the meat.agingdryingyieldinghanging120s
- Q3The pieces of meat first separated from the carcass of the animal when it is butchered are called? (This is done after aging)primal cutshanging cutsretail cutsfull cuts120s
- Q4Meat is firmest when it is cooked how well?medium wellrarepittsburghwell done120s
- Q5Fresh meat must be delivered at what temperature or lower?45 degrees41 degrees21 degrees31 degrees120s
- Q6Thin, boneless cuts of meat that are lightly pounded are called?noisettesscallopsmedallionstenderloin120s
- Q7Thin strips of meat used for sauteing?scallopsemincenoisettesmedallions120s
- Q8Meat from animals that are not raised domestically is?game meatgrass fedfree rangeprime meat120s
- Q9Organ meat from cattle, hogs, or sheep is commonly called?OffalGame MeatHaggusGrass Fed120s
- Q10Sweet bread is a type of?MuscleBreadDessertOffal120s