Deck 13: Beef

Question 1

Beef kidney:

A)is usually cooked with dry-heat cooking methods
B)should be blanched before cooking
C)is often included with sweetbreads
D)is not used in the food service industry

Answer 1

B

Question 2

From which primal is the tri tip cut?

A)hip
B)rib
C)sirloin
D)short loin

Answer 2

B

Question 3

Which of the following is not a primal cut of beef?

A)short loin
B)tenderloin
C)hip
D)plate

Answer 3

B

Question 4

In which primal is the shoulder clod found?

A)chuck
B)plate
C)shank
D)breast

Question 5

Offal is best cooked using moist-heat methods.

Question 6

Skirt steak and ribs are found in the same primal.

Question 7

The skirt steak is found in the:

A)chuck
B)loin
C)plate
D)breast

Question 8

Which cooking method is most appropriate for a boneless brisket?

A)roasting
B)simmering
C)pan-frying
D)grilling

Question 9

Which of the following is a fabricated cut from the chuck?

A)flap steak
B)flank steak
C)blade steak
D)plate

Question 10

Regular ground beef has a fat content of:

A)10%
B)17%
C)25%
D)30%

Question 11

Where is a New York steak cut from?

A)boneless strip loin
B)tenderloin
C)ponderosa hip
D)sirloin

Question 12

Most of the beef consumed in Canada comes from:

A)steers
B)heifers
C)calves
D)stags

Question 13

The front quarter is separated from the hind quarter between the:

A)12^th and 13^th ribs
B)5^th and 6^th ribs
C)chuck and prime rib
D)short loin and sirloin butt

Question 14

Prime rib is graded as Canada Prime.

Question 15

How many ribs are found in the prime rib?

A)6
B)7
C)8
D)9

Question 16

Which of the following is not a primal cut of beef?

A)short plate
B)round
C)tenderloin
D)short loin

Question 17

Which of the following cuts is not taken from the tenderloin?

A)strip loin
B)chateaubriand
C)tender tips
D)tournedos

Question 18

What is another name for the aitch bone?

A)pelvic bone
B)hip bone
C)rump bone
D)pin bone

Question 19

After slaughtering,the carcass of beef is cut into four pieces called:

A)sides
B)rounds
C)halves
D)quarters

Question 20

London broil is a cut fabricated from the:

A)sirloin tip
B)plate
C)hip
D)flank

Question 21

Most steaks are cut from the hindquarter.

Question 22

The flank only has one bone: the 13^th rib.

Question 23

Because most of the chuck roll is _________,it benefits from _________ heat cooking.

Question 24

The sirloin can produce bone-in or boneless roasts.

Question 25

The outside round and the eye of round are collectively called the bottom round,and they are less tender than the top round.

Question 26

The chuck is the largest primal cut.

Question 27

The _________ _________ primal is the anterior part of the beef loin.

Question 28

The knuckle makes a good roast.

Question 29

The _________ is located beneath the loin eye muscle,on the other side of the bone.

Question 30

The _________ is located between the loin and the hip.
Indicate which cooking method is best for each of the following cuts of beef: D=dry-heat cooking,M=moist-heat cooking,C=combination cooking.

Question 31

The sirloin accounts for approximately 28% of the carcass.

Question 32

All fat should be trimmed away when fabricating cuts of meat.

Question 33

The loin is located in front of the sirloin.

Question 34

It's possible to cut a tenderloin,a sirloin,and a loin from the same carcass.

Question 35

The eye of round is a tender cut.