Meat Cuts Review
Authored by Mary Norstrud
Other
10th - 12th Grade
Used 735+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Section 1 represents which wholesale cut?
Chuck of shoulder
Rib
Foreshank
Round
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Section 2 represents which wholesale cut?
Short loin
Rib
Flank
Foreshank
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a retail cut from section 3?
t-bone
Flat Iron Steak
short ribs
top round steak
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Section 4 represents which cut of beef?
Rib
Rump
Round
Chuck
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The best cooking method for section 5 is
Dry heat
Moist heat
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Section 6 represents which wholesale cut of beef?
Round
Rib
Rump
Foreshank
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Retail cuts from section 7 require what method of cooking?
Dry Heat cooking methods
Moist heat cooking methods
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