1.
This type of knife is known as a steak knife used to cut steak
accurately.
A. Paring knife C. Slicer
B. Scimitar D. Utility knife
2. A long knife with serrated edges that resembles the cutting edges of
saws, allows you to slice through bread and carve without leaving
crumbs.
A. Cleaver C. Bread knife
B. Scimitar D. Paring knife
3. When you need a versatile and efficient knife, this is ideal for you. It
can handle almost any cutting task with utmost precision.
A. Boning knife C. Cleaver
B. Chef’s knife D. Slicer
4. This type of knife is general-purpose it has a thinner Japanese blade. It
is sturdy and hard.
A. Boning knife C. Scimitar
B. SANTOKU D. Slicer
5. A type of knife with a sharp point and narrow blade. It is used in food
preparation for removing the bones of poultry, meat, and fish.
A. Boning knife C. Cleaver
B. Butcher knife D. Scimitar
6. This type of knife is used for cutting, sectioning, and trimming raw
meats in the butcher shop.
A. Bread knife C. Butcher
B. Boning knife knife
D. Cleaver
7. It is fat deposited within the muscle tissue. It also separates muscle
fiber, making the meat easier to chew.
A. Juiciness C. Flavor
B. Tenderness D. Marbling
8. A market form of meat that has been preserved through drying,
canning, brining, or smoking.
A. Frozen meat C. Canned
B. Cured meat meat
D. Chilled
meat
9. What kind of substance helps dissolve collagen?
a. Acid C. Salt B. MSG D. Spices
10. This is used to separate meat from bones.
a. Boning knife C. Cleaver B. Butcher knife D. Paring knife
11. A type of meat that comes from a pig.
a. Beef B. Lamb C. Veal D. Pork
12. It describes meat from cattle above three months of age.
a. a. Mutton b. Veal c. Beef d. Pork
13. Beef is described as being __________.
a. cherry red in color with white fat and larger in size
b. pale pink in color with pink fat
c. pale pink in color with white fat
d. darker red in color with white fat and smaller in size
14. Lamb is _____________________.
a. the meat of mature sheep
b. the meat of older, domestic cattle
c. the meat of calves, three months or younger
d. the fresh meat of domestic pigs
15. What kind of meat is used to make buffalo wings?
a. Pork loin B. Chicken feet C. Chicken wings D. Beef ribs
16. Which animal’s meat is referred to as mutton, particularly when
the animal is an adult?
a. Pig B. Sheep C. Rabbit D. Moose
17. This kind of meat is healthier than all other meats and is
considered the king protein.
a. Beef B. Chevon C. Carabeef D. Pork
18. A kind of meat that is typically high in fat, commonly slaughtered
one year or less of age.
a. Beef B. Chevon C. Pork D. Veal
19. This type of meat is considered as finest and usually slaughtered about
four to five months old.
A. Beef B. Lamb C. Mutton D. Veal
20. This meat is naturally tasty, and it needs no spicing up of condiments
and other flavors when cooking.
A. Carabeef B. Mutton C. Chevon D. Veal
21. Normally, meat undergoes small pieces cutting along the corner
to acquire the required size and to cut away irregular and
unwanted parts. What term is being describe?
A. Skinning B. Dicing C. Slicing D. Trimming
22. When cooking meat, the term to cover something within a thin
layer of flour in chicken is referred to as __________.
a. flour B. seasoning C. coating D. trimming
23. When preparing meat, to _____ means to cut meat by
determining the direction of the grain and cut across the grain.
a. trim B. slice C. season D. dice
24. This is a term for the flesh of cattle, sheep, and pig. It comprises
water, protein, fat and various amounts of minerals and vitamins.
a. Meat B. Flesh C. Fat D. Animals
25. It describes meat from cattle above three months of age.
a. Beef B. Mutton C. Pork D. Veal
II. Directions: Write TRUE if the statement is correct and FALSE if it is
incorrect.
1._____ Keep meats separate in the cooler to promote cross-contamination.
2._____ Wrap frozen meats well to prevent freezer burn.
3._____ Freezer burnt items are still considered good quality.
4._____ The recommended shelf life for beef, veal, and lamb: 12 months
5._____ The recommended shelf life for pork is 4 months, pork fat turns rancid
easily in the freezer.
6._____ Use fresh meat as quickly as possible; fresh meats keep well for only
two to four days.
7._____ Frozen meats should be stored at 0 degrees Fahrenheit or one
hundred 20 degrees Celsius or colder.
8._____ Defrost frozen meats carefully in the freezer or under running water.
9._____ Fresh meats should be stored at 32 degrees Fahrenheit or 0 degrees
Celsius to 36 degrees Fahrenheit or 2 degrees Celsius
10.____It is OK to refreeze thawed meats.
Test III. MATCHING TYPE
Directions: Match the meat sources in Column A with the kind of meat in
Column B
COLUMN A COLUMN B
1. CARABAO A. Beef
2. CATTLE OVER ONE YEAR OLD B. Carabeef
3. GOAT C. Chevon
4. SHEEP D. Lamb
5. YOUNG CALF E. Veal
IV. Answer the following questions. 5 points each
1. What is the difference between mutton and lamb?
___________________________________________________________________________
___
2. Briefly explain the words “primal cuts”
___________________________________________________________________________
___
3. As a student, which knife have you tried using at home? Briefly explain
your experience.
