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    Pre Test

    Uploaded by

    vanessa cabang
    This document contains a 30-question pre-test about meat identification and meat handling terms. The questions cover topics such as the animal source of different meats like veal, cuts of meat, cooking methods, meat preservation techniques, meat quality characteristics, and identification of meat cuts and butcher tools. An image is also included labeling different cuts of beef and pork.

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    © All Rights Reserved
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    Pre Test

    Uploaded by

    vanessa cabang
    67 views4 pages
    This document contains a 30-question pre-test about meat identification and meat handling terms. The questions cover topics such as the animal source of different meats like veal, cuts of meat, cooking methods, meat preservation techniques, meat quality characteristics, and identification of meat cuts and butcher tools. An image is also included labeling different cuts of beef and pork.

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    cookery

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    Pre test

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    This document contains a 30-question pre-test about meat identification and meat handling terms. The questions cover topics such as the animal source of different meats like veal, cuts of meat, cooking methods, meat preservation techniques, meat quality characteristics, and identification of meat cuts and butcher tools. An image is also included labeling different cuts of beef and pork.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    67 views4 pages

    Pre Test

    Uploaded by

    vanessa cabang
    This document contains a 30-question pre-test about meat identification and meat handling terms. The questions cover topics such as the animal source of different meats like veal, cuts of meat, cooking methods, meat preservation techniques, meat quality characteristics, and identification of meat cuts and butcher tools. An image is also included labeling different cuts of beef and pork.

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    © All Rights Reserved
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    Pre-Test

    Directions: Read the following statements/questions carefully and choose the letter with the correct answer. Write
    your answer in your test note book.
    1. What animal produces veal meat?
    a. Calf C. hog
    b. deer D. sheep
    2. Which of the following market forms of meat does not undergo chilling?
    a. cured meat C. frozen meat
    b. fresh meat D. processed meat
    3. What part of the meat helps you identify the less tender cuts?
    a. bone C. flesh
    b. fat D. ligament
    4. What part of the meat has the greatest amount of quality protein?
    a. Bone C. Flesh
    b. Fat D. Ligament
    5. Which of the following meat cuts requires long and slow cooking temperature?
    a. less tender C. tender
    b. slightly tough D. tough
    6. What is a long – bladed hatchet or a heavy knife used by a butcher?
    a. butchers knife C. cleaver knife
    b. chopper knife D. set of slicing knife
    7. Which of the cooking methods does not belong to dry heat method?
    a. baking C. roasting
    b. broiling D. stewing
    8. What do you call the cooking method when meat is cooked in steaming liquid in which
    bubbles are breaking on the surface?
    a. boiling C. roasting
    b. broiling D. stewing
    9. What is an oil-acid mixture which is used to enhance the flavor of meat?
    a. brine solution C. soy sauce and vinegar
    b. marinade D. salt and calamansi
    10. Which of the following tools is used for carving?
    a. cleaver knife C. slicer
    b. fork D. razor knife
    11. To which meat cut do internal organs belong?
    a. less tender cuts C. tough cuts
    b. tender cuts D. variety cuts
    12. Where should meat products be stored?
    a. crisper C. dry shelf
    b. cold shelf D. freezer
    13. Which of the following is the tenderest cut of beef?
    a. chunk C. sirloin
    b. round cut D. tenderloin
    14. When buying meat, what should you consider first?
    a. brand C. quality
    b. price D. round cut
    15. What is your primary consideration when storing goods?
    a. expiration date C. quantity
    b. fragility D. size
    16. These are taken from the internal organs of animals.
    a. less tender cuts C. tough cuts
    b. tender cuts D. variety cuts
    17. A slaughtered animal is called .
    a. a carabeef C. a pork
    b. a carcass D. a poultry
    330
    18. The most common method of preserving meat is .
    a. curing C. refrigerating
    b. drying D. salting
    19. In this method, salt, sugar, potassium, or sodium nitrate etc. are used in preserving meat by drying
    a. curing C. freezing
    b. dehydration D. salting
    20. The following are the characteristics of good quality pork, except
    a. breast is plump C. no foul odor
    b. flesh is pink D. texture is fine and firm
    21. A tool used for cutting through bones.
    a. butcher knife C. cleaver
    b. chef knife D. utility knife
    22. Used for carving and slicing cooked meats.
    a. butcher knife C. slicer
    b. chef knife D. utility knife
    23. A knife used for general purposes.
    a. Butcher knife C. Cleaver
    b. Chef knife D. Utility knife
    24. It is used in carving roasts chicken and duck.
    a. Carving knife C. Slicer
    b. Cleaver knife D. Utility knife
    25. Used for cutting, trimming raw meats.
    a. butcher knife C. cleaver
    b. chef knife D. utility knife
    26. Meat of swine is called:
    a. Beef C. Chevon
    b. Carabeef D. Pork
    27. Veal is the meat of:
    a. Cattle over 1 year old C. Sheep
    b. Goat D. Young calf
    28. Deer meat is called:
    a. Beef C. Chevon
    b. Carabeef D. Pork
    29. Meat of cattle over 1 year old
    a. Beef C. Pork
    b. Carabeef D. Chevon
    30. Meat of sheep is called:
    a. Lamb C. Pork
    b. Carabeef D. Chevon
    II. Label the following part of beef and pork.

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