G10 Meat Quiz 2

Question 1

part of the pork’s cut is often used in making stocks and soups

Answer 1

Head

Question 2

meat obtained from this cut is highly flavorful and tender. The best cooking methods for this cut of beef are grilling and broiling.

Answer 2

Rib

Question 3

cut of meat taken from the breast of cattle

Answer 3

Brisket

Question 4

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

Answer 4

Sirloin

Question 5

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

Answer 5

Round

Question 6

a tough cut of beef that is usually need for grinding

Answer 6

Flank

Question 7

section taken from the neck and shoulder

Answer 7

Chuck

Question 8

is the cut beef that comes from the back of the cattle, along the sides of the backbone

Answer 8

Short Loin

Question 9

is obtained from below the rib or at the front belly of the cattle

Answer 9

Plate

Question 10

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

Answer 10

Shank

Question 11

cut of the pork that is obtained from the upper part of the pig’s front shoulders

Answer 11

Boston Butt

Question 12

cut extends below the butt towards the hock or shin of the pig

Answer 12

Picnic Shoulder

Question 13

is taken from the portion at the top of the pig’s rib cage

Answer 13

Pork Loin

Question 14

is inexpensive pork cut is relatively tough and chewy , and has a higher ratio of bone to meat than other cuts of pork

Answer 14

Spare Ribs

Question 15

is taken from the underside of the pig and around the stomach

Answer 15

Bacon/Belly

Question 16

Refers to the cut of pork that is taken from the top of the hind leg

Answer 16

Ham

Question 17

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

Answer 17

Fresh meat

Question 18

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

Answer 18

Cured meat

Question 19

Meat is basically meat that has been kept in a freezer.-17 degrees Celsius (0 degree Fahrenheit)

Answer 19

Frozen meat

Question 20

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

Answer 20

Processed meat