Culinary Fundamentals
Unit 10
1
Unit 10 Meat and Poultry Identification and Fabrication
1. What things does a USDA meat grader consider?
-Overall carcass shape
-ratio of fat to lean
-ratio of meat to bone
-color
-marbling (only for beef)
2. How are sides, quarters and saddles of meat cut?
-sides, cut down length of backbone
-quarters, cutting sides into 2 pieces at specific vertebrae
-saddles, cutting across belly at specific points
3. What are the four primal cuts of the beef forequarter?
-the rib, the chuck, the brisket and the foreshank
4. What are the two primal cuts of the hindquarter?
-the loin and the round(the leg)
5. List the USDA’s grades of beef from best to worst?
-prime, choice, select, standard, commercial, utility, cutter, canner
6. What does the round primal cut of beef include?
-shank
-heel
-knuckle
-top round
-eye round
-bottom round
7. What does the loin primal cut of beef include?
-sirloin
-tenderloin
-flank steak
-strip loin
-short loin
8. What does the rib primal cut of beef include?
-109 export
-112A Lip-on
-short ribs
9. What does the chuck primal cut of beef include?
-square cut chuck
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-shoulder clod
10. What are the 6 USDA grades of veal?
-Prime, choice, good, standard, utility, cull
11. What are the 4 primal cuts of veal?
-shoulder(chuck), shank, rack(rib), loin, leg
12. The leg primal cut of veal includes?
-shank
-heel
-top round
-knuckel
-bottom round
-eye round
-sirloin
-butt tenderloin
13. The loin primal cut of veal includes?
-tenderloin
-trimmed veal loin, split
-boneless veal loin(strip loin)
14. The hotel rack primal cut of veal includes?
-veal rack, split
-chop ready rack
-frenched rack
15. The square cut shoulder primal cut of veal includes?
-square cut shoulder
-shoulder clod
16. What are the pork primal cuts?
-the ham(leg portion)
-the shoulder butt
-the loin
17. What are all the USDA grades of pork?
-1, 2, 3, 4, utility
18. The loin primal cut of pork includes?
-tenderloin
-center cut pork loin
-boneless loin
-Baby back ribs
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19. The boston butt primal cut of pork includes?
-boston butt(bone in or out)
-cottage butt
20. The picnic primal cut of pork includes?
-picnic
21. What are the major lamb cuts?
-rib(rack), square-cut shoulder, breast, shank, loin, and leg
22. What are the USDA’s grades of lamb?
-prime, choice, good, utility, cull
23. The leg primal cut of lamb includes?
-shank
-heel
-knuckle
-eye round
-bottom round
-sirloin
-top round
24. The loin primal cut of lamb includes?
-trimmed loin, split
-boneless loin
-tenderloin
25. The hotel rack primal cut of lamb includes?
-rack, split chine removed
-breast
26. The shoulder primal cut of lamb includes?
-foreshank
-neck
-square cut chuck(boneless)
27. What two terms are given to small, boneless cuts of tenderloin?
-madallions or noisettes
28. What is another term for boneless cuts of meat from the loin?
-grenadins
29. What are two terms given to tenderloin of beef?
-tournedos and chateaubriand
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30. What is the Italian and French name for cutlet?
-scaloppine and escalope
31. What is the French word for mincing meat, meaning slivers?
-emince
32. What are the USDA grades for poultry?
-A, B, C
33. What are ratites?
-Flightless birds raised of farms where they have access to an exercise area
34. What term is given to cutting birds into pieces by cutting through the joints?
-disjointing
35. What is the term give to whole meat carcasses, sides or primal cuts delivered as is?
-hanging meat
36. What is the term given to meat fabricated to a specific point and cryovaced and shipped to
restaurants?
-boxed meat
37. What are the two names to describe the measure of edible meat yielded from the animal?
-yield grade and “cutability”
At what various times are government meat inspections required?
-on the farm or ranch, slaughterhouse(antemortem), after butchering(postmortem)
How are federal or state inspections paid for?
-with tax dollars
What three things do inspectors ensure?
-animals are free from disease; farms operate within standards for safety, cleanliness, and
health; Meat is wholesome and fit for human consumption
Quality grading is different from inspection in what way?
-its voluntary
What government agency develops specific standards to grade meat and trains graders?
-U.S. department of Agriculture
How should the grading standards of a meatpacker who grades their meat in-house compare to
the federal standards?
-it must meet or exceed federal standards
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What three meats can receive yield grades?
-beef, lamb, mutton
Meat should be received at what temperature?
-41 degrees Fahrenheit
Previous temperature abuse when referring to packaged meat results in what?
-drying or discoloration of meat and leakage
At the proper temperature and under optimal conditions how long will meat hold without
noticeable loss of quality?
-several days
At what temperature should meats, poultry and game be refrigerated?
-at or below 41 degrees Fahrenheit
Defined as cuts of meat that are ready for sale.
-what are market forms