4.3 cuts of meat and processed meats 🍖

Question 1

▪ rib, short loin, and sirloin wholesale cuts lie along the back of the animal and are usually the most _________ and _________ cuts of beef

Answer 1

tender & expensive

Question 2

▪most tender roasts

Answer 2

rib roasts

Question 3

▪ the most tender steak

Answer 3

tenderloin

Question 4

▪the small end of the tenderloin

Answer 4

filet mignon

Question 5

▪ _______ (shoulder area) and _______ (rump area) wholesale cuts are less tender

Answer 5

chuck; round

Question 6

▪ 44% of fresh beef is sold in the form of _________

Answer 6

ground beef

Question 7

▪ used extensively in fast-food restaurants, schools, military programs, and homes

Answer 7

ground beef

Question 8

▪ ground beef that is often combined with ground fat and seasonings may be added

Answer 8

hamburger

Question 9

▪ regular ground has ___% fat; lean ground beef has ___%; extra lean ground beef has ___%

Answer 9

30; 23; 15

Question 10

comminutted beef is called _______

Answer 10

giniling

Question 11

▪ draining the fat off hamburger or ground beef during and after cooking _______ the fat content

Answer 11

lowers

Question 12

▪ ground beef containing _____% fat is preferred by consumers

Answer 12

15-20

Question 13

▪ reducing the fat content below ____% decreases the flavor, tenderness, and juiciness

Answer 13

20

Question 14

▪ can be reduced using ________ (i.e., non-fat dry solids, texturized vegetable protein, plant starches, soy proteins, oat bran or fiber, modified food starches, maltodextrins, and
vegetable gums)

Answer 14

extenders

Question 15

▪ ______ is usually tender, regardless of the cut, because it comes from animals under 1 year of age.

Answer 15

Pork

Question 16

▪ The wholesale _______ & ___________
cuts are much longer because there is no separation of the rib and sirloin

Answer 16

loin and spare rib

Question 17

▪ The leg is the largest ______ cut,
which is ¼ of the carcass weight

Answer 17

primal

Question 18

▪ pork _____ chop or roast, Canadian-style bacon, pork loin tenderloin

Answer 18

Loin

Question 19

▪ bacon, salt pork

Answer 19

Spare rib

Question 20

▪cut from the backbone, close to where tenderloin and pork chops are cut; smaller and more expensive

Answer 20

Baby back ribs

Question 21

▪cut from the belly; fattier and meatier, but also cheaper

Answer 21

Spareribs

Question 22

▪ thicker cuts of pork are juicer due to its _______ surface area to weight ratio

Answer 22

lower

Question 23

▪ ________ are smaller than either cattle or swine, so the leg wholesale cuts are usually cut into roasts, with the
leg of ________ being the most
common

Answer 23

Lambs

Question 24

▪ A rack of _______ consists of seven or
eight rib chops

Answer 24

lamb

Question 25

▪ The _________ of lamb is usually removed to make carving easier

Answer 25

backbone

Question 26

▪fancier cut that consists of two rib sections of racks attached to the backbone

Answer 26

crown roast

Question 27

▪ formed into a circle or _______, it can be stuffed and decorated before serving by covering the bone tips with paper frills, making a very handsome main dish for any table

Answer 27

crown

Question 28

▪ cut from the loin, rack, or shoulder

Answer 28

lamb chops

Question 29

▪ ______ lamb chops are the most tender

Answer 29

loin

Question 30

▪ organ, offal, sundry, or specialty meats

Answer 30

Variety cuts

Question 31

▪liver, kidneys, and brains; very soft, extremely tender, and require only short heating times

Answer 31

organ meats

Question 32

▪ obtained from calves or young beef, because the thymus gland disappears as the animal matures

Answer 32

sweetbreads

Question 33

▪ tough and requires long, slow cooking

Answer 33

Variety meats

Question 34

▪ examples include tongue and heart

Answer 34

muscle meats

Question 35

▪the inner lining of the stomach can be smooth or honeycombed

Answer 35

tripe

Question 36

▪originates from the first stomach

Answer 36

smooth tripe

Question 37

▪ comes from the second stomach

Answer 37

honeycombed tripe

Question 38

▪ from cattle, sheep, and goats, but not swine ▪ designated as clean as they have been slaughtered according to Jewish religious practices

Answer 38

Kosher meats

Question 39

▪ must be slaughtered in the presence of a rabbi or other approved individual with a single stroke of a knife, be completely bled, and have all its arteries and veins removed

Answer 39

Kosher meats

Question 40

▪ _______ must not be consumed because in the Jewish tradition it is synonymous with life

Answer 40

blood

Question 41

▪ the __________ is rarely used for kosher meats because it is so difficult to remove the blood vessels ▪not koscher: loin, sirloin, rump, flank, heel

Answer 41

hindquarter

Question 42

▪defined as “permitted” and often refers to meat

Answer 42

halal

Question 43

▪ most meat is allowed except pork and carnivorous animals with fangs (lions, wolves, tigers, dogs, etc.)

Answer 43

Halal meats

Question 44

▪ acceptable animals need to be sacrificed according to Muslim guidelines (with prayer)

Answer 44

Halal meats

Question 45

▪ defined as being derived from cattle fed only milk, grasses, and grains from birth to slaughter

Answer 45

Organic meats

Question 46

▪ includes ham, bacon, sausages, frankfurters, corned beef, and luncheon meats

Answer 46

Curing

Question 47

▪ meat was once cured by saturating it with ______; today, it is the addition of synthetic ________ or ________, salt, and other preservatives

Answer 47

salt; nitrates or nitrites

Question 48

▪ uses sodium or potassium nitrate, sugar, spices, phosphates, dextrose, corn syrup, lactates, and seasonings

Answer 48

Curing

Question 49

▪ prevent growth of C. botulinum

Answer 49

sodium nitrate

Question 50

▪ imparts flavor, aroma, and color to foods

Answer 50

Smoking

Question 51

▪ meats are placed in _________, where they are exposed to the smoke of burning wood

Answer 51

smokers

Question 52

▪ most economical fuel and is often used by commercial processors

Answer 52

sawdust

Question 53

▪ a marinade, more common nowadays as it saves time and minimizes pollution

Answer 53

liquid smoke

Question 54

▪ ___________ are processed through either pasteurization or sterilization

Answer 54

canned meats

Question 55

▪ ___________ canned meats require refrigeration and are labeled “Perishable – Keep Refrigerated”

Answer 55

pasteurized

Question 56

▪ __________ canned meats do not need refrigeration as long as the can remain (hermetically) sealed

Answer 56

sterilized

Question 57

▪ pepperoni, salami, and cervelat undergo _________ ▪ they are cooked, smoked, and dried under specific conditions of humidity, and temperature

Answer 57

Drying

Question 58

▪ usually dried to a water activity of 0.7 to 0.86; convenient, ready to eat, and requires no refrigeration

Answer 58

beef jerky

Question 59

▪ It is cured pork and only meat from the hind leg of a hog can be labeled as ______

Answer 59

ham

Question 60

▪ When cooked, _______ with too much lean will be less tender ▪_______ with too high a proportion of fat will shrink too much

Answer 60

bacon

Question 61

▪it is cured and smoked meat from the side of a hog

Answer 61

bacon

Question 62

▪it is meat that has been finely chopped or grounded and blended with seasoning and spices

Answer 62

Sausage

Question 63

▪it is stuffed into casings and skins

Answer 63

sausage