What are the eight beef primal cuts?
Your Answer:
1. chuck
2. rib
3. loin
4. round
5. flank
6. brisket
7. shank
8. plate
Quiz: Beef
- Due Feb 16 at 11:59pm
- Points 10
- Questions 5
- Available Feb 10 at 12am - Feb 16 at 11:59pm
- Time Limit 15 Minutes
This quiz was locked Feb 16 at 11:59pm.
Score for this quiz:
9.5 out of 10
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Submitted Feb 16 at 4:18pm
This attempt took 10 minutes.
Question 2
2
/ 2 pts
What is the best cooking method for meat with high amounts of collagen? Why?
Your Answer:
You want to use a moist low and slow techniques such as braising, stewing, slow cooker, and pressure cooker. These methods turn the collagen into gelatin making a tender meat without drying it out.
Question 3
2
/ 2 pts
Describe three ways to tenderize, or deal with, elastin.
Your Answer:
1. Trim the silver skin off with a sharp knife. This is the most quick and effective method.
2. Pound the meat with a mallet, this breaks down the elastin fibers physically.
3. Slicing the meat very thinly against the grain. This breaks the connective tissue into smaller manageable pieces.
Question 4
2
/ 2 pts
What are the three types of connective tissue, and which two must we consider when fabricating and cooking proteins?
Your Answer:
The three types of connective tissue are collagen, elastin, reticulin.
The two we must consider when fabricating and cooking are collagen and elastin.
Quiz Score:
9.5 out of 10
*
Some questions not yet graded