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Basic Culinary #4 Quiz

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1. Cryovac is what type of aging?




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2. Ground beef ratio




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3. Green meat




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4. Canadian bacon is what cut?




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5. Marbling




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6. How long can you keep boxed beef?




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7. Veal




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8. 8 Primal Cuts on a Steer




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9. What grade of meat do most food service operations use?




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10. How many servings from a lamb rack?




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11. Portion control, serving sugestion, and cooking methods




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12. 109 is bone in. 112 is boneless.




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13. Peeled Side Muscle On




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14. Institutional Meat Purchase Specifications




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15. Short loin and sirloin




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16. Collagen




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17. 10-12




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18. Buffet with another entree 75-100 servings. Cocktail buffet 150-200 servings.




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19. Marbling and Animals age




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20. Quality and Yield





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