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2 pt

Category I. Category II. Category III. Category IV. Category V. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 2 pt. 2 pt. 2 pt. 2 pt. 2 pt. 3 pt. 3 pt. 3 pt. 3 pt. 3 pt. 4 pt. 4 pt. 4 pt. 4 pt. 4 pt. 5 pt. 5 pt. 5 pt. 5 pt. 5 pt.

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2 pt

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  1. Category I Category II Category III Category IV Category V 1 pt 1 pt 1 pt 1 pt 1 pt 2 pt 2 pt 2 pt 2 pt 2 pt 3 pt 3 pt 3 pt 3 pt 3 pt 4 pt 4 pt 4 pt 4 pt 4 pt 5 pt 5 pt 5 pt 5 pt 5 pt

  2. Cuts of meat obtained from the least exercised part of theCuts of meat obtained from the least exercised part of the animal Category 1 – 1 pt

  3. Less Tender cuts of meat

  4. Cuts of meat obtained from the area of the animal receiving the most exercise.Cuts of meat obtained from the area of the animal receiving the most exercise. Category 1 – 2 pt

  5. Less tender cuts of meat

  6. Meat from a calf Category 1 – 3 pt

  7. Veal

  8. Intramuscular fat, refers to white flecks and streaks of fat within the lean sections of meat

  9. Marbling

  10. A seasoned, often acidic, liquid used to tenderize meatA seasoned, often acidic, liquid used to tenderize meat Category 1 – 5 pt

  11. Marinade

  12. This nutrient makes antibodies, Replaces and builds muscle tissue Category 2 – 1 pt

  13. Protein

  14. What is the main nutrient found in meat Category 2 – 2 pt

  15. Protein

  16. Meat from a steer is called Category 2 – 3 pt

  17. Beef

  18. Meat from a pig Category 2 – 4 pt

  19. Pork

  20. Meat from a young sheep Category 3 – 1 pt

  21. Lamb

  22. Meat from a mature sheep Category 2 – 5 pt

  23. Mutton

  24. Name of  meats that are a tough cut of meat Category 3 – 2 pt

  25. Locomotion

  26. What letter represents the round Category 3 – 3 pt

  27. E

  28. What letter represents the Brisket Category 3 – 4 pt

  29. F

  30. What letter represents the Chuck Category 3 – 5 pt

  31. A

  32. Additional butchering done by a restaurant to break down a sub primal cut of meat into portion-sized Cuts of meat. Category 4 – 1 pt

  33. Fabrication

  34. Family of flightless birds, such as the ostrich, emu, and rhea.  Their meat is a rich red color, lean, and low in fat. Category 4 – 2 pt

  35. Ratites

  36. Bone that joins the two halves of a breast of poultry.Bone that joins the two halves of a breast of poultry. Category 4 – 3 pt

  37. Keel

  38. What are the USDA Grades Category 4 – 4 pt

  39. A, B, & C

  40. . What grade do restaurants and retail outlets purchase Category 4 – 5 pt

  41. Grade A

  42. What is the safe minimum internal temperature of Poultry Category 5 – 1 pt

  43. 165 degrees F.

  44. What is the most popular form of poultry Category 5 – 2 pt

  45. Chicken

  46. Boneless, skinless breast of poultry with one wing joint still attached.Boneless, skinless breast of poultry with one wing joint still attached. Category 5 – 3 pt

  47. Supreme

  48. Meats such as heart, kidney and brains. Category 5 – 4 pt

  49. Offal or variety meats

  50. How many ounces from The meat, poultry, fish, dry Bean, egg and nut group do you Need daily? Category 5 – 5 pt

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