1) What is the basic preparation method of meat that cuts the meat by determining the direction of the grain and cutting across it? a) Coating b) Seasoning c) Slicing d) Trimmings 2) What is the name of the network of proteins that bind the muscle fibers together? a) Collagen b) Connective tissue c) Elastin d) Ligament 3) What is the yellow connective tissue that is not broken down when cooking? a) Collagen b) Connective tissue c) Elastin d) Ligament 4) Which basic preparation method of meat uses flour or breadcrumbs? a) Coating b) Seasoning c) Slicing d) Trimming 5) Which of the following tools is used to carve meat? a) Cleaver knife b) Utility knife c) Razor knife d) Slicer 6) What basic preparation method of cooking meat starts when you cut the meat into cubes? a) Dicing b) Seasoning c) Skinning d) Trimming 7) What animal produces veal meat? a) Calf b) Deer c) Hog d) Sheep 8) Which composition of meat is known as the main source of flavor? a) Carbohydrates b) Fat c) Protein d) Water 9) What part of the meat has the greatest amount of quality protein? a) Bone b) Fat c) Flesh d) Ligament 10) Which basic preparation method uses the addition of salt and white or black pepper to enhance flavor? a) Coating b) Seasoning c) Slicing d) Trimming 11) Which of the following is an example of a dry heat method of preparing meat? a) Baking b) Boiling c) Simmering d) Steaming 12) What do you call the process of cooking a liquid that bubbles vigorously with rapidly built-up bubbles? a) Baking b) Boiling c) Simmering d) Steaming 13) It is an oil–acid mixture used to enhance the flavor of the meat. What is it called? a) Marinade b) Marinate c) Sauce d) Solution 14) What do you call the process of cooking food that uses hot air to conduct the heat? a) Baking b) Boiling c) Simmering d) Steaming 15) Which of the following methods of cooking meat relies on heat conducted through the air from an open flame? a) Boiling and Grilling b) Grilling and Broiling c) Roasting and Baking d) Broiling and Baking 16) Which method of cooking meat involves using moisture, steam, or liquid? a) Dry heat method b) Steaming c) Moist heat method d) Baking 17) What type of marinade works particularly well with pork and poultry and gives its sweet-salty taste? a) Pineapple marinade b) Mustard-vinegar marinade c) Pork rib marinade d) Teriyaki marinade 18) Which market form of meat is preserved by salting, smoking, or aging? a) Fresh meat b) Cured meat c) Chilled meat d) Processed meat 19) Which of the following is the process of cooking food by submerging it in hot oil? a) Blanching and poaching b) Broiling and frying c) Grilling and steaming d) Deep fat frying 20) Why do we use marinade in meat preparation? a) It adds appeal to the dish b) It adds flavor and makes the meat tender and juicy c) It adds luster to the meat d) It is needed in the recipe 21) In a platter presentation, what do you call the uncut portion of the main food? a) Centerpiece b) Garnish c) Serving portion d) Accoutrement 22) How many colors are recommended in plating? a) 1–3 colors b) 3–4 colors c) 5 colors d) 7 colors 23) What is the art of presenting food to enhance its visual appeal? a) Decorating b) Garnishing c) Plating d) Serving 24) What is known as the frame or canvas of the presentation? a) Base b) Centerpiece c) Garnish d) Plate 25) Which of the following is a classic plating technique? a) Clock method b) Futuristic method c) Single line method d) Traditional method 26) In garnishing and plating, what does KIS mean? a) Keep it saucy b) Keep it savory c) Keep it simple d) Keep it special 27) Which basic element of plating ensures the main ingredient stands out while balancing the side dishes? a) Balance the dish b) Create a framework c) Get the right portion d) Highlight the key ingredient 28) Why do we need to garnish food? a) It simplifies a dish b) It makes the dish simple c) It enhances the presentation d) It melts into the mouth 29) This refers to the harmony of textures, shapes, and colors in plating. a) Balance the dish b) Create a framework c) Make it simple d) Portion size 30) Which of the following is NOT the best way to garnish food? a) Garnish with fruits b) Garnish with inedible materials c) Garnish with vegetables, flowers, herbs d) Select a garnish that complements the main dish 31) Which of the following is the best hygienic practice in storing meat? a) Allow a sick employee to work b) Limit food storage facilities c) Have vermin and rodents present in the storage area d) Wash and sanitize tools and equipment 32) Which of the following is the best hygienic practice in storing meat? a) Both label the packaging with the date of purchase and seal it in an airtight container b) Label the packaging with the date of purchase c) Refreeze thawed meat d) Seal the meat in an airtight container 33) What is the best way to thaw meat? a) Thaw at room temperature b) Thaw in a basin filled with water c) Thaw in the refrigerator d) Thaw in running water 34) What will happen to meat if it is NOT properly wrapped before storing? a) It preserves the nutritive value b) It retains the moisture content c) It will dry out the nutrients and flavor d) It will not promote cross-contamination 35) What is the correct temperature range for a refrigerator? a) 0°F b) 34°F – 38°F c) 40°F – 50°F d) 54°F – 58°F 36) What is the correct temperature for a freezer? a) 0°F b) 34°F – 38°F c) 40°F – 50°F d) 54°F – 58°F 37) How many days should fresh beef be stored in the refrigerator? a) 1 week b) 3–5 days c) 7–9 days d) 11–12 days 38) How many months should ground pork be stored in the freezer? a) 3–4 months b) 5–6 months c) 7 months d) 10 months  39) Where should you store meat and meat products that would last longer? a) At room temperature b) In the freezer c) In the chiller d) In the refrigerator 40) What is the safe storage time for leftovers in the refrigerator? a) 3–4 days b) 5–6 days c) 7–9 days d) 11–12 days

It's all about Meat!

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