NFEC Culinary Arts Beef Preparation Chapter 19 Name Completion 1. provides the buyer with certain standards to follow when purchasing meats. 2. The is the best cut of meat from the hindquarter. 3. The federal stamp is the most important stamp placed on a beef carcass. 4. The grading stamp indicated the of the meat. 5. Grading is done by the federal meat inspector representing the. 6. There are wholesale cuts in the forequarter. 7. Club, T-bone, and porterhouse steaks are cut from the sirloin of beef using the method. 8. The two best grades of beef are prime and. 9. Prime beef mostly comes from and heifers. 10. Only % of all beef marketed in the U.S. is graded prime. 11. Porterhouse and T-bone steaks are from the cut. 12. Of the two sweetbreads, the sweetbreads are considered the best. 13. The short plate is sometimes referred to as the. 14. Beef liver is the largest and least of all edible livers. 15. After the beef tongue is cooked and cooled, it must be before serving. 16. The most desirable tripe is tripe. 17. The average side of beef weighs approximately lb. 18. Cattle less than 18 months old are referred to as beef. 19. meat is the meat from recently slaughtered animals before it is hung to relax and soften. 20. The most versatile cut of beef is the. 21. Grain-fed beef is obtained from cattle that were grain-fed for days(s) to one year. 22. are carcasses of beef too large to be sold as veal. 23. Beef are the thymus glands of the beef. 24. The is used to prepare corned beef. 25. is sometimes referred to as the navel. Multiple Choice 1. The grade U.S. Standard was created by the U.S. Department of Agriculture in. A. 1949 B. 1959 C. 1969 D. 1979 2. The most popular grade of bee is U.S.. A. prime B. choice C. good D. standard 3. U.S. is seldom used in commercial kitchens. A. prime B. choice C. good D. utility 4. U.S. has little fat covering. A. good B. standard C. prime D. choice
5. Beef commonly used in canned beef products is graded U.S. A. utility B. cutter C. standard D. commercial 6. Beef can be purchase in different forms. A. three B. four C. five D. six 7. cuts are ready-to-cook meats cut or packaged to certain specifications. A. primal B. fabricated C. short loin D. hindquarter 8. A side of beef is divided into quarters by cutting between the th and th ribs. A. 9; 10 B. 10; 11 C. 11; 12 D. 12;13 9. The forequarter of beef contains rib bones. A. 9 B. 10 C. 11 D. 12 10. The hindquarter of beef produces wholesale cuts when blocked out. A. four B. five C. six D. seven 11. Cutting the sirloin of beef by the American method produces different steaks. A. two B. three C. four D. five 12. Of the meat commonly used in the commercial kitchen, meat does not require aging. A. steer B. heifer C. pork D. bull 13. Fabricated cuts are ready to. A. trim B. store C. cook D. serve 14. The beef round consists of pieces when properly boned and sectioned. A. two B. three C. four D. five 15. Cutting sirloin of beef by the method produces filet mignon and chateaubriand steaks. A. French B. English C. American European True-False T F 1. Beef is the second most popular edible meat in the U.S. T F 2. Aged meat has a slightly different flavor from meat that has not aged. T F 3.Beef is obtained from three classes of beef animals. T F 4. The age of an animal has an effect on the taste and quality of the beef. T F 5. Prime beef has a very high fat content. T F 6. A steer is one to two years old when it is marketed. T F 7. Most steers are grain-fed. T F 8. Grain-fed animals are graded higher than grass-fed animals. T F 9. A heifer is a young female that has borne only one calf. T F 10. Most heifers matures faster than a steer. T F 11. A heifer is a young female that has borne only one calf. T F 12. A cow is a female that has borne one or more calves. T F 13. All steers are castrated as calves. T F 14. A bull produces the highest quality of meat. T F 15. Bull meat is dark red, characteristic of a young animal.
T F 16. The USDA inspection stamp on meat guarantees that the meat is edible. T F 17. Yield grade numbers are from 1 to 10. T F 18. The bones in beef determine how the carcass is butchered for maximum yield. T F 19. The rib eye is a continuation of the sirloin. T F 20. The tenderness of the sirloin can be improved by aging. T F 21. Meat used in the commercial kitchen is commonly purchased in wholesale cuts. T F 22. The rib is the best cut from the forequarter of beef. T F 23. Fabricated meats require additional butchering before cooking. T F 24. The rib of beef averaged 75lb. to 100lbs. T F 25. The tree types of aging are slow aging, dry aging, and vacuum or cryovac aging. Matching 1. Sirloin A. A section of the hindquarter weighting about 1 ½ 1b. 2. Fabricated cuts B. A popular beef variety meat 3. Porterhouse C. Contains a very large percentage of bone 4. Rib steak D. Hind leg of the beef animal 5. Rib of beef E. A steak that contains sirloin and tenderloin meat 6. Flank F. Contains seven rib bones when blocked out 7. Chuck G. Contains five fib bones when blocked out 8. Sweetbreadss H. The best wholesale cut on a side of beef 9. Round I. Also know as a Delmonico steak 10. Shank J. Purchased ready to cool