Biotech Practical

Question 1

What are the 4 main primals of beef

Answer 1

Round, loin, chuck and rib

Question 1

4 factors that go into beef yield grading

Answer 1

backfat at 12 rib, ribeye area at 12th rib, hot carcass weight, and KPH fat percentage

Question 2

Two factors that go into beef quality grading

Answer 2

Marbling and maturity

Question 3

Yield grade is a prediction of _ and quality grade is a prediction of _

Answer 3

Cutability, palatability

Question 4

10 dots=

Answer 4

1 square inch

Question 5

What comes out of the chuck primal (beef)

Answer 5

chuck roast, flat iron and shoulder tender

Question 6

What comes out of the rib primal (beef)

Answer 6

Bone in ribeye, (prime rib, boneless ribeye)- no bone

Question 7

What comes out of the loin primal (beef)

Answer 7

Short loin steak , sirloin, tenderloin

Question 8

What comes out of the round primal (beef)

Answer 8

Tbone round, 4 roasts (eye of round, top round roast, tip roast, bottom round roast)

Question 9

What aids in improving fleece quality

Answer 9

Make sure sheep get adequate nutrition and shelter

Question 10

Oily substance sheep produce

Answer 10

Lanolin

Question 11

Three steps of the hide tanning process and how they impact final product

Answer 11

Fleshing- cutting off extra flesh and cleans the hide up for sanding; pickling- helps open fibers up it kills microbes in the hide; Neutralizing water bath- brings the ph. back up after acid bath its important for hide penetration

Question 12

4 main parts of chicken carcass

Answer 12

Wing, thigh, breast, leg

Question 13

Different ways to prepare chicken

Answer 13

Debone and skin, marinate, breaded, extruded

Question 14

What would cause a difference in egg yolk colors

Answer 14

Diet of the chicken laying them

Question 15

What contributes to the texture of a given cheese?

Answer 15

The way it was ripened

Question 16

Type of soft, semi hard, and hard cheese

Answer 16

Cottage, provolone, and parmesan cheese

Question 17

What makes butter yield better results

Answer 17

Higher fat content

Question 18

5 primal cuts of pork

Answer 18

Boston butt, picnic shoulder, loin, belly, ham

Question 19

Cuts from the boston butt

Answer 19

Smoked for pulled pork, steak

Question 20

Cuts from the picnic shoulder

Answer 20

Trim, brats, and arm roast

Question 21

Cuts from the ham (snoke, inject)

Answer 21

Ham steaks, ground pork

Question 22

Cuts from the belly

Answer 22

Bacon, spare ribs

Question 23

Cuts from the loin

Answer 23

Babyback ribs, pork loin roast (bone in or boneless)

Question 24

What affects pork quality

Answer 24

Genetics, nutrition and pre slaughter handling

Question 25

Enhancing meat

Answer 25

injecting with a liquid- improves tenderness, flavor, and moisture

Question 26

What gives cheese more color?

Answer 26

Cows eating very green grass

Question 27

A historical way to tan the hide

Answer 27

Brain tanning

Question 28

What liquid is left after making butter

Answer 28

Buttermilk