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Flashcards in meat cutter Deck (42):
0

The temperature danger zone is

41' to 135'

1

Always what to your work areas and equipment before and after use

Clean and sanitize

2

When receiving bulk meat the Kerouac must be what

Tight with no excess air

3

Always store the bulk meat with what down

Fat cap

4

All cases and, pans and bulk meat must be what

Labels

5

Inspect all meat for what

For bone fragments and excessive lobes

6

How much variance is allowed for all cut steaks

.3 ounces +/-

7

What is the portion size for
Ribeye

14

8

What is the portion size for
Jim beam ribeye

18

9

What is the portion size for
New York

12

10

What is the portion size for
Bison ribeye

12

11

What is the portion size for
Top sirloin for salads

4

12

What is the portion size for
Petite top sirloin

6

13

What is the portion size for
Top sirloin

9

14

What is the portion size for
Filet

6

15

The steak yield for sirloin is what

55%

16

The steak yield for ribeye is what

91%

17

The steak yield for strip loin is what

91%

18

The steak yield for tenderloin is what

61%

19

The most expensive bulk meat is what

Tenderloin

20

The least expensive bulk meat is what

Top sirloin

21

When sorting the beef ribeye use the smaller loins for what

Steaks

22

When sorting the beef ribeye use the larger loins for what

Prime rib

23

How thick are ribeyes cut

1 inch to 1 1/4 inches thick

24

When you reach the nerve end on a strip loin, cut what

Cut small slits in the nerve

25

New York steaks are cut how think

1 inch to 1 1/4 inches thick

26

When trimming the tenderloin remove what

Excess fat and all of the silver skin

27

How thick are filet steaks cut and what portions

1.5 inches thick and 6 oz portions

28

When trimming the top sirloin butt remove what

Remove all hard fat from the outside

29

What section of the top sirloin butt is used for steak salads

Culotte

30

How do you cut 6 oz top sirloin steaks

3/4 inches to 1 inch thick and 4 to 5 inches long

31

How do you cut 9 oz top sirloin steaks

1 inch to 1.25 inches thick and 6 to 7 inches long

32

How are Top sirloin steaks cut for steak salad

.5 inches thick and 6 to 7 inches long

33

What is burger grind made up of

20% fat
20% chuck
60% trim and chuck

34

What steaks need to be individually jacamar died, ( tenderized)

Top sirloin and New York

35

True or false
It is against company and health department policy to eat in the meat cutting room

True

36

You should change your meat coat every 6 hours

False

37

Always remove your meat coat when leaving the meat room

True

38

Burger grind is run through the grinder in the prep station

False

39

Always keep the nerve end on the left when cutting strip loin

True

40

Place deli paper in the bottom of the pan and on top when panning the cut steaks

False

41

It is the managers responsibility to complete the meat prep sheet each day

False