EXAM 5: Meat Types and Meat Preparation Pt1

Question 1

Meat cuts are classified as _________ or _________ cuts

Answer 1

Wholesale or retail

Question 2

What are wholesale cuts?

Answer 2

Large cuts
Typically 5-7 major cuts
Sold to supermarkets and restaurants

Question 3

What are retail cuts

Answer 3

Smaller pieces of the wholesale cuts
Sold to the customer

Question 4

Beef: what is cut #1 called

Answer 4

Chuck

Question 5

Beef: what is cut #2 called

Answer 5

Rib

Question 6

Beef: what is cut #3?

Answer 6

Short Loin

Question 7

Beef: What is cut #4 called?

Answer 7

Tenderloin

Question 8

Beef: What is cut #5 called?

Answer 8

Sirloin

Question 9

Beef: What is cut #6 called?

Answer 9

Top Sirloin

Question 10

Beef: What is cut #7 called?

Answer 10

Bottom sirloin

Question 11

What is the section that includes 4-7 called?

Answer 11

Loin

Question 12

Beef: What is cut #8 called?

Answer 12

Round

Question 13

Beef: What is cut #9 called?

Answer 13

Brisket

Question 14

Beef: What is cut #10 called?

Answer 14

Plate

Question 15

Beef: What is cut #11 called?

Answer 15

Flank

Question 16

Beef: What is cut #12 called?

Answer 16

Shank

Question 17

What changes the qualities of different cuts of meat?

Answer 17

The more exercised parts are tougher and leaner (ex brisket or round)
The less exercised parts are more fatty (ex chuck or loin)

Question 18

Pork: What is cut #1 called? What is this used for?

Answer 18

The shoulder butt
Used for Carnitas

Question 19

Pork: What is cut #2 called? What is it used for ?

Answer 19

Loin
Pork chops or tenderloin
- can be tough

Question 20

Pork: What is cut #3 called? What is it used for?

Answer 20

Leg
Used for Ham

Question 21

Pork: What is cut #4 called? What is it used for?

Answer 21

Side
Used for Bacon

Question 22

Pork: What is cut #5 called? What is it used for?

Answer 22

Picnic shoulder
Used for carnitas

Question 23

Lamb: what is cut #1 called?

Answer 23

Neck

Question 24

Lamb: what is cut #2 called?

Answer 24

Shoulder

Question 25

Lamb: what is cut #3 called?

Answer 25

Rack

Question 26

Lamb: what is cut #4 called?

Answer 26

Loin

Question 27

Lamb: what is cut #5 called?

Answer 27

Leg

Question 28

Lamb: what is cut #6 called?

Answer 28

Flank

Question 29

Lamb: what is cut #7 called?

Answer 29

Breast

Question 30

Lamb: what is cut #8 called?

Answer 30

Foreshank

Question 31

Why are certain meats cooked “low n slow”

Answer 31

To break down the muscle collagen fibers Tougher meats have more collagen

Question 32

Muscle is a bundle of fibers surrounded by….

Answer 32

Connective tissue (collagen, elastin and reticulum)

Question 33

What is collagen

Answer 33

White connective tissue that coats muscle fiber bundles - toughens the texture of meat - higher in exercised muscle and older animals - collagen cross-linkages increase with age and exercise

Question 34

What is elastin?

Answer 34

Includes tendons & blood vessels Not broken down during cooking - insoluble in water - unaffected by acid Usually removed

Question 35

What are the two types of fat on meat?

Answer 35

Cover Fat and Intramuscular fat

Question 36

What is cover fat?

Answer 36

Fat outside of meat Retains moisture of meat Usually removed before

Question 37

What is intramuscular fat?

Answer 37

Fat is within the muscle tissue “marbling” Amount varies by cut More fat = more tender = higher price

Question 38

What are factors that cause meat to be tough or tender

Answer 38

Animal’s age (this is for meat and poultry) - younger animal has more tender meat; older animals tougher meat Breed of the animal Diet fed to the animal Marbling of fat within the muscle = more fat = more tender Aging meats - primarily in beef - enzymes found in meat will breakdown muscle tissue