G10 Kinds and Market forms of Meat

Question 1

refers to animal flesh, specifically that of mammals and birds that is eaten.

Answer 1

Meat

Question 2

Grilling

Barbequing

Pan-frying

Sautéing

Stir-frying

Roasting

Answer 2

DRY HEAT COOKING METHOD

Question 3

Boiling

Braising

Pot-roasting

Stewing

Answer 3

MOIST-HEAT COOKING METHOD

Question 4

meat that is newly slaughtered and butchered and is no preserved.

Answer 4

FRESH MEAT

Question 5

meat that is preserved using various food preservation and flavoring
processes that may involve smoking, spicing or cooking meat.

Answer 5

CURED MEAT

Question 6

-meat is basically meat that has been kept in a
freezer

-17 degrees Celsius (0 degree Fahrenheit)

.

Answer 6

FROZEN MEAT

Question 7

meat that is preserved by smoking,
curing or salting or adding chemical
preservatives.

Answer 7

PROCESSED MEAT

Question 8

-refers to the meat from cattle, including cows (adult females), bulls (adult
males), heifer (young females and steers (castrated males). Veal is the meat of
calves

Answer 8

BEEF

Question 9

the section taken from the neck and shoulder. (beef)

Answer 9

Chuck

Question 10

the cut of meat taken from the breast of cattle. (beef)

Answer 10

Brisket

Question 11

muscular part of the leg. Its has low fat content and is tough. (beef)

Answer 11

Shank

Question 12

consist of short ribs, prime rib, and rib eye steaks (beef)

Answer 12

Rib

Question 13

a tough cut of beef that is usually need for grinding (beef)

Answer 13

Flank

Question 14

a relatively tender cut that is taken from the rear back portion of the cattle (beef)

Answer 14

Sirloin

Question 15

has a smaller amount of fat compared of other cuts, making it one the most prized and expensive cuts of beef (beef)

Answer 15

Tender loin

Question 16

cut beef that comes from the back of the cattle, along the sides (beef)

Answer 16

Short loin

Question 17

a lean cut of meat that is slightly tough because its relatively low fat content (beef)

Answer 17

Round

Question 18

beef cut

Answer 18

Chuck
Brisket
Shank
Plate
Rib
Sirloin
Flank
Tender loin
Round
Short loin

Question 19

used in Blade Steak, Blade Boston Roast

Answer 19

Boston Butt

Question 20

cut from a pig’s cheek

Answer 20

Jowl

Answer 21

Loin

Answer 22

Picnic

Question 23

pork from a leg cut

Answer 23

Ham

Question 24

ribs cut from the lower portion of a pig, specifically the belly and breastbone

Answer 24

Spare ribs/Spareribs

Question 25

Pig’s Feet

Answer 25

Hind Feet

Answer 26

Bacon/Belly

Question 27

a fairly tender and juicy cut of meat, but it is a little chewy (lamb)

Answer 27

Shoulder

Question 28

the rib is taken from between the shoulder and the loin (towards the back of the sheep)

Answer 28

Rib

Question 29

is sometimes considered to be part of the leg but it is often cut and sold separately

Answer 29

Sirloin

Question 30

obtained from the part of the sheep’s body between the forequarter and hindquarter

Answer 30

Loin

Question 31

taken from the hindquarters and include the top or rump end of the leg and the thighs

Answer 31

Leg

Question 32

foreshanks and hindshanks are cut from the botton section of the leg just below the kneww

Answer 32

Shank

Question 33

containing a lot of cartilage and connective tissues, the meat obtained from the breast of lamb and mutton is tough

Answer 33

Breast

Question 34

is cut from the side of the sheep’s body between the ribs and the lamb

Answer 34

Flank

Question 35

one of the cheapest cuts of lamb and mutton (lamb)

Answer 35

Neck

Question 36

cut obtained from the back of deer(venison)

Answer 36

saddle

Question 37

yields tough cuts of meat

Answer 37

Venison shoulder

Question 38

cut from lower part of the leg

Answer 38

Shin/Shank

Question 39

taken from the side of the deer’s body. the flank cuts provide meat that is lean yet tough

Answer 39

Flank

Question 40

refers to a primal cut obtained from the rump area of deer(venison)

Answer 40

Haunch