ProStart Level 2 Review (Chapters 6–8) – Culinary Arts & Restaurant Management Study
Guide
true - correct answer ✔✔a USDA stamp on meat means that it is wholesome and safe to eat.
true - correct answer ✔✔there are several USDA grades for meat, and those labeled prime are
the best possible grade.
true - correct answer ✔✔fabrication is the process used to butcher primal cuts of meat into
usable portions.
true - correct answer ✔✔
true - correct answer ✔✔marbling in meat refers to the lines of fat within the lean flesh portion
of the meat.
true - correct answer ✔✔when receiving meat deliveries, meat that is brown or green in color
can be rejected provided it will be used within 24 hours.
true - correct answer ✔✔dry heat cooking is a common method used for naturally tender cuts
of meat.
true - correct answer ✔✔barding is a technique used to add a layer of fat to meats that have
little or no natural fat.
true - correct answer ✔✔the USDA is responsible for grading poultry, and grades of A,B, and C
are given based number of guidelines, including shape, defeats and form.
, true - correct answer ✔✔there are two types of meat found in poultry, white and dark, and
each has a different taste and nutritional value.
true - correct answer ✔✔when boning poultry, the butcher is separating the meat from the
bones and cutting the bird into pieces.
true - correct answer ✔✔poultry that has purple or green around the neck is rejected for not
being fresh.
true - correct answer ✔✔when roasting a bird, it is important to trust it so that the bird cooks
evenly and stays moist.
true - correct answer ✔✔poultry should be cooked to an internal temperature of 165 F to kill all
traces of salmonella spp.
true - correct answer ✔✔seafood that has been inspected by the U.S. Department of
Commerce (USDC) carries the PUFI (Processed Under Federal Inspection) mark.
true - correct answer ✔✔there are two main categories of fish: fin fish, flatfish, roundfish, and
shellfish.
true - correct answer ✔✔most shellfish served in restaurants are crustaceans, particularly
lobsters, craps, shrimp, and crayfish.
true - correct answer ✔✔fresh fish are very sensitive to time-temperature abuse and must be
handled correctly to avoid spoiling.
true - correct answer ✔✔shellfish must have shellstock identification tags, which must be
retained for at least 90 days from the date the last item delivered was served.
Guide
true - correct answer ✔✔a USDA stamp on meat means that it is wholesome and safe to eat.
true - correct answer ✔✔there are several USDA grades for meat, and those labeled prime are
the best possible grade.
true - correct answer ✔✔fabrication is the process used to butcher primal cuts of meat into
usable portions.
true - correct answer ✔✔
true - correct answer ✔✔marbling in meat refers to the lines of fat within the lean flesh portion
of the meat.
true - correct answer ✔✔when receiving meat deliveries, meat that is brown or green in color
can be rejected provided it will be used within 24 hours.
true - correct answer ✔✔dry heat cooking is a common method used for naturally tender cuts
of meat.
true - correct answer ✔✔barding is a technique used to add a layer of fat to meats that have
little or no natural fat.
true - correct answer ✔✔the USDA is responsible for grading poultry, and grades of A,B, and C
are given based number of guidelines, including shape, defeats and form.
, true - correct answer ✔✔there are two types of meat found in poultry, white and dark, and
each has a different taste and nutritional value.
true - correct answer ✔✔when boning poultry, the butcher is separating the meat from the
bones and cutting the bird into pieces.
true - correct answer ✔✔poultry that has purple or green around the neck is rejected for not
being fresh.
true - correct answer ✔✔when roasting a bird, it is important to trust it so that the bird cooks
evenly and stays moist.
true - correct answer ✔✔poultry should be cooked to an internal temperature of 165 F to kill all
traces of salmonella spp.
true - correct answer ✔✔seafood that has been inspected by the U.S. Department of
Commerce (USDC) carries the PUFI (Processed Under Federal Inspection) mark.
true - correct answer ✔✔there are two main categories of fish: fin fish, flatfish, roundfish, and
shellfish.
true - correct answer ✔✔most shellfish served in restaurants are crustaceans, particularly
lobsters, craps, shrimp, and crayfish.
true - correct answer ✔✔fresh fish are very sensitive to time-temperature abuse and must be
handled correctly to avoid spoiling.
true - correct answer ✔✔shellfish must have shellstock identification tags, which must be
retained for at least 90 days from the date the last item delivered was served.
