EXAM 5: Meat Types And Meat Preparation Pt2

Question 1

Beef: What are the retail cuts of a chuck wholesale cut?

Answer 1

Chuck steak, chuck roast, chuck arm roast

Question 2

Beef: What are the retail cuts of a rib wholesale cut?

Answer 2

Ribeye roast, ribeye steak, short ribs

Question 3

Beef: What are the retail cuts of a loin wholesale cut?

Answer 3

Tenderloin, filet mignon, strip sirloin steak

Question 4

Beef: What are the retail cuts of a sirloin wholesale cut?

Answer 4

Sirloin steak, tri-tip roast, top sirloin steak, top sirloin roast

Question 5

Beef: What are the retail cuts of a round wholesale cut?

Answer 5

Eye of round roast, eye of round steak, sirloin tip roast, sirloin tip center steak, top round roast, top round steak

Question 6

Beef: What are the retail cuts of a brisket wholesale cut?

Answer 6

Brisket flat half, brisket point half

Question 7

Beef: What are the retail cuts of a chuck flank cut?

Answer 7

Flank steak ( used to make London broil)

Question 8

Pork: what are the retail cuts of the shoulder butt wholesale cut?

Answer 8

Shoulder butt roast
Blade (pork steaks)
Ground pork
Sausage

Question 9

Pork: what are the retail cuts of the loin wholesale cut?

Answer 9

Pork chops
Pork tenderloin
Center cut chops
Baby back ribs
Canadian style bacon

Question 10

Pork: what are the retail cuts of the leg wholesale cut?

Answer 10

Smoked ham
Bone-in ham

Question 11

Pork: what are the retail cuts of the side wholesale cut?

Answer 11

Pork belly
Bacon
Spare ribs

Question 12

Pork: what are the retail cuts of the picnic shoulder wholesale cut?

Answer 12

Picnic shoulder
Arm picnic

Question 13

What are examples of beef processed meats

Answer 13

Beef bologna
Beef salami
Pastrami

Question 14

What are examples of beef & pork processed meats

Answer 14

Hot dog
Salami
Smokes
Weiner
Vienna sausage

Question 15

What are examples of pork/ham processed meat

Answer 15

Bratwurst
Chorizo
Ham
Luncheon meat
Pork sausage
Prosciutto
Scrapple

Question 16

How are processed meats cured?

Answer 16

By adding synthetic nitrates or nitrites, salt and other preservatives
Types of curing: dry, brining, injection with curing solution, smoking
- drying preserves meat: salami and pepperoni

Question 17

What are goals for preparing meat, poultry and fish

Answer 17

To create a tender product
Develop flavor
Destroy harmful bacteria

Question 18

What do you want to avoid when preparing meat, poultry and fish

Answer 18

Dry, tough product
Burning the product
Undercooked product

Question 19

To meet the goals for preparing meat poultry and fish, it is important to consider…

Answer 19

Where the cut of meat of poultry is coming from the animal and the type of fish/shellfish
Cooking method used

Question 20

What are the approaches to tenderizing tough cuts of meats

Answer 20

Choose appropriate cooking method for the given retail cuts
- consider where it is located on the animal
- hind quarter and lower shoulder muscles tend to be tougher
Marinate meat (include an acid)
- vinegar, lemon or lime juice, tomato-based, wine
Mechanical
- grind, pound, chop meat

Question 21

Science of cooking meat and poultry: what effect does heat exposure have on muscle fibers and collagen?

Answer 21

Heat exposure causes muscle fibers to shrink and collagen to gel
Shrinking
- collagen and protein in muscles denature, then collapse
- water loss as other muscle proteins denature
Collagen
- turns to a gel