ProStart Level 2 Chapter 16 – Meat Cookery: Selection, Fabrication & Cooking
Methods Review
Meat - correct answer ✔✔Term used to describe Beef, veal, lamb, muton, or pork.
USDA stamp - correct answer ✔✔Products that pass inspection receive a __________________,
which means that the product is approved for wholesomeness and is safe for people to eat.
Quality Grade - correct answer ✔✔Measures the flavor characteristics of meat products.
Yield grade - correct answer ✔✔Measures the proportion of edible or usable meat after being
trimmed of bones or fat.
Prime - correct answer ✔✔The highest quality available for beef, veal, and lamb and is usually
found in only the finest restaurants, hotels, and markets.
Choice - correct answer ✔✔Also a high grade for most meat and is readily available for
restaurant use and the general consumer.
Select - correct answer ✔✔A slightly lower grade for beef, but is still suitable for restaurant use
depending on the desired end product. These cuts will have considerably less marbling overall
but can be tender and tasty if cooked properly.
Primal cuts - correct answer ✔✔The pieces of meat first separated from the carcass of an
animal when it is butchered.
Aging - correct answer ✔✔Process after meat is cut from the carcass of the animal, where
butchers hang the meat to help lengthen the muscle fibers and increase its tenderness.
Methods Review
Meat - correct answer ✔✔Term used to describe Beef, veal, lamb, muton, or pork.
USDA stamp - correct answer ✔✔Products that pass inspection receive a __________________,
which means that the product is approved for wholesomeness and is safe for people to eat.
Quality Grade - correct answer ✔✔Measures the flavor characteristics of meat products.
Yield grade - correct answer ✔✔Measures the proportion of edible or usable meat after being
trimmed of bones or fat.
Prime - correct answer ✔✔The highest quality available for beef, veal, and lamb and is usually
found in only the finest restaurants, hotels, and markets.
Choice - correct answer ✔✔Also a high grade for most meat and is readily available for
restaurant use and the general consumer.
Select - correct answer ✔✔A slightly lower grade for beef, but is still suitable for restaurant use
depending on the desired end product. These cuts will have considerably less marbling overall
but can be tender and tasty if cooked properly.
Primal cuts - correct answer ✔✔The pieces of meat first separated from the carcass of an
animal when it is butchered.
Aging - correct answer ✔✔Process after meat is cut from the carcass of the animal, where
butchers hang the meat to help lengthen the muscle fibers and increase its tenderness.
