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Meat Identification Quiz. There are 73 cuts to be identified. In your answers, include Species, Primal Cut, Retail Cut, Type of Cut, and Cookery Method.

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Presentation on theme: "Meat Identification Quiz. There are 73 cuts to be identified. In your answers, include Species, Primal Cut, Retail Cut, Type of Cut, and Cookery Method."— Presentation transcript:

1 Meat Identification Quiz

2 There are 73 cuts to be identified. In your answers, include Species, Primal Cut, Retail Cut, Type of Cut, and Cookery Method ?

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77 How Did You Score?

78 1. Beef Round Steak Cookery Method: Dry/Moist Heat

79 2. Ground Beef Cookery Method: Dry/Moist Heat

80 3. Sliced Bacon Cookery Method: Dry Heat

81 4. Pork Loin Blade Chops Cookery Method: Dry/Moist Heat

82 5. Lamb Loin Chops Cookery Method: Dry Heat

83 6. Beef Chuck Blade Roast Cookery Method: Dry/Moist Heat

84 7. Kidney, Lamb Cookery Method: Dry/Moist Heat

85 8. Beef Chuck Blade Steak Cookery Method: Dry/Moist Heat

86 9. Heart, Lamb Cookery Method: Dry/Moist Heat

87 10. Smoked Ham Shank Portion Cookery Method: Dry Heat

88 11. Heart, Beef Cookery Method: Dry/Moist Heat

89 12. Beef Chuck Mock Tender Roast Cookery Method: Moist Heat

90 13. Beef Brisket, Whole, Boneless Cookery Method: Moist Heat

91 14. Pork Loin Top Loin Chops, Boneless Cookery Method: Dry/Moist Heat

92 15. Lamb Rib Roast Cookery Method: Dry Heat

93 16. Beef Rib Roast, Small End Cookery Method: Dry Heat

94 17. Beef Loin T-bone Steak Cookery Method: Dry Heat

95 18. Beef Loin Porterhouse Steak Cookery Method: Dry Heat

96 19. Beef Loin Top Sirloin Steak Cookery Method: Dry Heat

97 20. Pork Shoulder Arm Picnic, Whole Cookery Method: Dry Heat

98 21. Pork Loin Tenderloin, Whole Cookery Method: Dry/Moist Heat

99 22. Beef Round Bottom Round Roast Cookery Method: Dry/Moist Heat

100 23. Beef Rib Roast, Large End Cookery Method: Dry Heat

101 24. Pork Loin Rib Chops Cookery Method: Dry/Moist Heat

102 25. Lamb Shoulder Blade Chop Cookery Method: Dry/Moist Heat

103 26. Beef Round Eye Round Steak Cookery Method: Dry/Moist Heat

104 27. Beef For Stew Cookery Method: Moist Heat

105 28. Beef Round Tip Roast Cookery Method: Dry/Moist Heat

106 29. Beef Chuck 7-Bone Pot-Roast Cookery Method: Moist Heat

107 30. Pork Shoulder Blade Steak Cookery Method: Dry/Moist Heat

108 31. Pork Loin Butterfly Chops Cookery Method: Dry/Moist Heat

109 32. Beef Round Bottom Round Steak Cookery Method: Dry/Moist Heat

110 33. Beef Round Eye Round Roast Cookery Method: Dry/Moist Heat

111 34. Pork Loin Chops Cookery Method: Dry/Moist Heat

112 35. Beef Round Top Round Steak Cookery Method: Dry Heat

113 36. Lamb Breast Riblets Cookery Method: Moist Heat

114 37. Slab Bacon Cookery Method: Dry Heat

115 38. Pork Loin Sirloin Chops Cookery Method: Dry/Moist Heat

116 39. Beef Chuck Arm Steak Cookery Method: Moist Heat

117 40. Lamb Leg American Style Roast Cookery Method: Dry Heat

118 41. Beef Flank Steak Cookery Method: Dry/Moist Heat

119 42. Smoked Pork Loin Rib Chop Cookery Method: Dry Heat

120 43. Smoked Pork Loin, Canadian Style Bacon Cookery Method: Dry Heat

121 44. Smoked Pork Loin Chop Cookery Method: Dry Heat

122 45. Smoked Pork Shoulder Picnic, Whole Cookery Method: Dry/Moist Heat

123 46. Pork Shoulder Arm Steak Cookery Method: Dry/Moist Heat

124 47. Smoked Ham Rump Portion Cookery Method: Dry Heat

125 48. Smoked Ham Center Slice Cookery Method: Dry Heat

126 49. Pork Spareribs Cookery Method: Dry/Moist Heat

127 50. Beef Rib Steak, Small End Cookery Method: Dry Heat

128 51. Lamb Leg Center Slice Cookery Method: Dry Heat

129 52. Beef Chuck Arm Pot-Roast Cookery Method: Moist Heat

130 53. Beef Plate Short Ribs Cookery Method: Moist Heat

131 54. Lamb Shoulder Square Cut Cookery Method: Dry Heat

132 55. Beef Round Tip Roast-Cap Off Cookery Method: Dry/Moist Heat

133 56. Lamb Shoulder Arm Chop Cookery Method: Dry/Moist Heat

134 57. Beef Loin Tenderloin Steak Cookery Method: Dry Heat

135 58. Lamb Shank Cookery Method: Moist Heat

136 59. Liver, Beef Cookery Method: Dry/Moist Heat

137 60. Beef Rib Eye Steak Cookery Method: Dry Heat

138 61. Kidney, Pork Cookery Method: Dry/Moist Heat

139 62. Smoked Ham, Boneless Cookery Method: Dry Heat

140 63. Pork Fresh Ham Center Slice Cookery Method: Dry/Moist Heat

141 64. Kidney, Beef Cookery Method: Dry/Moist Heat

142 65. Lamb Rib Chops Cookery Method: Dry Heat

143 66. Beef Round Tip Steak-Cap Off Cookery Method: Dry Heat

144 67. Lamb Loin Roast Cookery Method: Dry Heat

145 68. Beef Round Top Round Roast Cookery Method: Dry Heat

146 69. Lamb Leg Sirloin Chops Cookery Method: Dry Heat

147 70. Pork Shoulder Blade Boston Roast Cookery Method: Dry Heat

148 71. Beef Chuck 7-Bone Steak Cookery Method: Moist Heat

149 72. Lamb Leg Frenched Style Roast Cookery Method: Dry Heat

150 73. Heart, Pork Cookery Method: Dry/Moist Heat

151 74. Beef Rib Eye Roast Cookery Method:


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