1. When seeking to stretch the meat
dollar, compare meat prices of
comparable advertised items and shop
for thr best buys considering the
______ and the ______. (V-145)
1. When seeking to stretch the meat
dollar, compare meat prices of
comparable advertised items and shop
for thr best buys considering the
______ and the ______.
Time available for preparation,
tastes of the consumer
2. When seeking to stretch the meat
dollar, take advantage of specially
priced meats by purchasing enough for
several meals, providing ______. (V-145)
2. When seeking to stretch the meat
dollar, take advantage of specially
priced meats by purchasing enough for
several meals, providing ______.
Refrigerator or home freezer space is
available
3. When seeking to stretch the meat
dollar, compare cost per______ rather
than cost per pound. (V-145)
3. When seeking to stretch the meat
dollar, compare cost per______ rather
than cost per pound.
serving
4. When seeking to stretch the meat
dollar, cook meat on __ temperature to
cut down on __ and __, resulting in less
meat to serve. (V-145)
4. When seeking to stretch the meat
dollar, cook meat on __ temperature to
cut down on __ and __, resulting in less
meat to serve.
Low,
shrinkage,
loss of moisture
5. When seeking to stretch the meat
dollar, use the liquid in which pot
roasts and stews are cooked to prepare
gravy or sauce to serve with the meat,
since the liquid.... (V-145)
5. When seeking to stretch the meat
dollar, use the liquid in which pot
roasts and stews are cooked to prepare
gravy or sauce to serve with the meat,
since the liquid.…
provides food nutrients as well as
flavor
6. When seeking to stretch the meat
dollar, stretch beef and sausage meats
by combining with ___________. (V-145)
6. When seeking to stretch the meat
dollar, stretch beef and sausage meats
by combining with ___________.
Pasta, vegetables or grain such as rice
7. How do you calculate cost per
serving? (V-146)
7. How do you calculate cost per
serving?
Divide the cost per pound of the
meat you are buying by the number
of servings you expect to get per
pound.
8.When buying uncooked meat, how
much boneless meat should be allowed
for each serving? (V-147)
8.When buying uncooked meat, how
much boneless meat should be allowed
for each serving?
1/4 to 1/3-pound per serving
9.When buying uncooked meat, how
much bone-in meat should be allowed
for each serving? (V-147)
9.When buying uncooked meat, how
much bone-in meat should be allowed
for each serving?
1/3-1/2 pound per serving
10.When buying uncooked meat, how
much boney meat should be allowed
for each serving? (V-147)
10.When buying uncooked meat, how
much boney meat should be allowed
for each serving?
3/4 to 1-pound per serving
11.______ ounces of cooked meat
without bones is considered a serving.
(V-147)
11.______ ounces of cooked meat
without bones is considered a serving.
Three
12.When buying spare ribs for a party
of eight, how many pounds would be
needed? (V-147)
12.When buying spare ribs for a party
of eight, how many pounds would be
needed?
3/4 X 8 = 6 pounds
1 X 8 = 8 pounds
6-8 pounds
13. If preparing 12 servings of boneless
rump roast at a cost of $1.49 per
pound, what is the cost per serving? (V146)
13. If preparing 12 servings of boneless
rump roast at a cost of $1.49 per
pound, what is the cost per serving?
1.49 /4 = .37
1.49/ 3 = .50
.37 - .50 per serving
14. How many pounds of liver would
be required to prepare 10 servings? (V147)
14. How many pounds of liver would
be required to prepare 10 servings?
10 x 1/4 = 2.5
10 x 1/3 = 3.33
2.5-3.3 pounds
15. How many pounds of whole
poultry would be needed to prepare 6
servings? (V-147)
15. How many pounds of whole
poultry would be needed to prepare 6
servings?
3/4 x 6 = 4.5
1x6=6
4.5-6.0 pounds
16. When buying fully cooked meats,
how much should be allowed? (V-148)
16. When buying fully cooked meats,
how much should be allowed?
One or two two-ounce links or slices
are usually considered a serving.
17.Can money be saved by the
consumer when buying meat by the
carcass, side or quarter? (V-145)
17.Can money be saved by the
consumer when buying meat by the
carcass, side or quarter?
The potential savings will depend on the cost per
pound of the edible cuts of meat after trimming,
wrapping and adding the cost of energy used for
freezing. Keep in mind, that ground meat stew
meat and meat for braising will cost the same
price per pound as roasts and steaks.
18.Which is the better buy: sides,
quarters or subprimals? (V-150)
18.Which is the better buy: sides,
quarters or subprimals?
This depends on the price per pound of
each. However, keep in mind that
subprimals are often boneless and
have been trimmed. The price per
pound of the subprimal may be higher,
but the cost per serving for a specific
cut may be less.
19. A _____ cut refers to the large
portions that result from the initial
carcass disassembly required to break
the carcass into more easily handled
portions. (V-151)
19. A _____ cut refers to the large
portions that result from the initial
carcass disassembly required to break
the carcass into more easily handled
portions.
primal
20. Name the beef primals.(V-151)
20. Name the beef primals.
Chuck, rib, loin, round, plate, flank,
brisket, foreshank
21. Name the pork primals.(V-151)
21. Name the pork primals.
Picnic shoulder, Boston shoulder, loin,
leg (ham), side
22. Name the lamb primals.(V-151)
22. Name the lamb primals.
Neck, shoulder, rib, loin, leg,
foreshank, breast, flank, hindshank
23. Name the veal primals.(V-151)
23. Name the veal primals.
Shoulder, rib, loin, sirloin, leg, shank,
breast, flank
24. When the primal cut is divided into
smaller sections, usually by separating
out major portions, ____ result.(V-151)
24. When the primal cut is divided into
smaller sections, usually by separating
out major portions, ____ result.
subprimals
25. What are examples of beef
subprimals? (V-151)
25. What are examples of beef
subprimals?
Top round, whole tenderloin, ribeye
26. Are primal or subprimal cuts of
meat ever sold directly to the
consumer?(V-152)
26. Are primal or subprimal cuts of
meat ever sold directly to the
consumer?
Yes, some retail markets offer
subprimal cuts of meat which are
shipped vacuum packaged from the
processor. Some primal cuts may also
be offered during special sales.
27. There are usually ___ ___ in buying
the entire subprimal cut of meat.(V-153)
27. There are usually ___ ___ in buying
the entire subprimal cut of meat.
Substantial savings
28. Most subprimals are ______.(V-153)
28. Most subprimals are ______.
boneless
29. The surfaces of subprimal beef cuts
in vacuum packages are dark due to
____________.(V-154)
29. The surfaces of subprimal beef cuts
in vacuum packages are dark due to
____________.
Elimination of air in the package.
30. Fresh meat in vacuum sealed
packages is dark in color until_______.
As soon as the wrapper is removed it
will change to its normal _______
color. (V-154)
30. Fresh meat in vacuum sealed
packages is dark in color until_______.
As soon as the wrapper is removed it
will change to its normal _______
color.
The surface is exposed to air…
bright red
31. There may be an ________ which
will disappear after the meat is
removed from the vacuum package. (V154)
31. There may be an ________ which
will disappear after the meat is
removed from the vacuum package.
Unusual odor