5. Identify the suspension muscles

7. Identify the locomotion muscles

9. Where do these retail cuts come from?

10. Blade Steak Rib Roast T-bone Steak Flank Steak Rump Roast Round Steak Porterhouse Steak Rib eye Steak Arm Roast Round Steak Sirloin Steak

11. Identify whether moist or dry heat should be used to cook each cut

12. Blade Steak Rib Roast T-bone Steak Flank Steak Rump Roast Round Steak Porterhouse Steak Rib eye Steak Arm Roast Round Steak

13. What are the dry heat cooking methods?

14. What are the moist heat cooking methods? Braising Stewing

15. What procedure indicates that meat is safe to eat? Inspection

16. What are the grades of beef, starting with the highest grade? Prime Choice Select

17. Cooking Temperatures What temperature should beef be cooked? Rare 130 degrees Medium 150 degrees Well Done 170 degrees

18. Identify the Pork Wholesale Cuts

20. Identify the suspension muscles

22. Identify the locomotion muscles

24. Identify where these retail cuts come from

25. Blade steak Rib Chop Ham Butterfly chop Bacon Smoked Picnic Rib roast Canadian bacon Smoked hock Spare ribs Sirloin chop Shoulder Loin Leg Loin Side Shoulder Loin Shoulder Side Loin

26. What type of heat should be used to cook each of the following cuts?

27. Blade steak Rib Chop Fresh Ham Butterfly chop Bacon Smoked Picnic Rib roast Canadian bacon Smoked hock Spare ribs Sirloin chop Moist heat Dry heat Moist heat Dry heat Moist heat Dry heat Moist heat Dry heat

28. What are the three ways to tenderize meat? Mechanical = Pounding Chemical = Marinating Cooking Method = Moist heat

29. Using this cut, answer the following questions. What is the retail cut? What is the wholesale/primal cut? Is this cut tender or less tender? Should moist or dry heat be used? What specific cooking method should be used? What is the cost/lb.? RIB EYE ROAST NET WT/CT 2.23 Lb $/Lb 7.99 P R I C E $17.82

30. How many servings per pound should be figured? What is the cost per serving of this cut? What nutrients are provided by this cut? RIB EYE ROAST NET WT/CT 2.23 Lb $/Lb 7.99 P R I C E $17.82

31. Cooking Temperature To what temperature should pork be cooked? 145 degrees

32. Poultry Review Is poultry tender or less tender? Poultry is always tender because of the young age of the birds.

33. Cooking Temperature To what temperature should poultry be cooked? 145 degrees

34. Safety Why is it important to cook poultry thoroughly? Salmonella