When ordering a cut of meat from a supplier, you must specify its _______.
A) state of refrigeration
B) item name and grade
C) weight range and fat limitation
D) all of these
Correct Answer:
Verified
Q40: Which of the following is not from
Q41: Which of the following is not from
Q42: Shoulder, breast, hotel rack, shank, loin, and
Q43: Whether you buy whole carcasses, fabricated cuts,
Q44: Carcasses or primal cuts _ than fabricated
Q46: The heat of cooking affects tenderness of
Q47: Which of the following statements is true?
A)
Q48: Rib and loin cuts of beef and
Q49: Which of the following is the
Q50: Which of these sets of words correctly
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