Basic Butchery

Question 1

Butchery is the practice of cutting, trimming, and preparing meat for consumption

Accepted Answer

o

Question 2

A boning knife is the best tool for cutting through large bones.

Accepted Answer

x

Question 3

A butcher should always sharpen their knives before use to ensure clean cuts and safety

Accepted Answer

x

Question 4

Beef is typically divided into primal cuts such as chuck, rib, loin, and round.

Accepted Answer

o

Question 5

The process of aging meat improves its tenderness and flavor.

Accepted Answer

o

Question 6

Ground meat should be stored at room temperature for at least a few hours before cooking.

Accepted Answer

x

Question 7

The hindquarter of a cow contains cuts such as the brisket and shank.

Accepted Answer

x

Question 8

A butcher's saw is used for cutting through meat and bone.

Accepted Answer

o

Question 9

Pork is typically divided into primal cuts such as loin, belly, shoulder, and ham.

Accepted Answer

o

Question 10

A fillet knife is primarily used for breaking down large cuts of beef.

Accepted Answer

x

Question 11

Marbling refers to the amount of bone in a cut of meat.

Accepted Answer

x

Question 12

A butcher should always wear protective gloves when using sharp knives.

Accepted Answer

o

Question 13

Lamb meat typically has a stronger flavor than beef or pork.

Accepted Answer

o

Question 14

Freezing meat destroys all bacteria present in it.

Accepted Answer

x

Question 15

The term 'dry aging' means storing meat in a vacuum-sealed package.

Accepted Answer

x

Question 16

Chicken should always be cooked to an internal temperature of at least 165°F (74°C).

Accepted Answer

o

Question 17

Cross-contamination can occur when raw meat comes into contact with other foods or surfaces.

Accepted Answer

o

Question 18

The best way to tenderize tough cuts of meat is by using a marinade, mechanical tenderizer, or slow cooking methods.

Accepted Answer

o

Question 19

Trimming excess fat from meat before cooking always improves flavor.

Accepted Answer

x

Question 20

A butcher's primary job is to prepare and sell meat while ensuring food safety and hygiene.

Accepted Answer

o

Basic Butchery

masalah 1

OX

Butchery is the practice of cutting, trimming, and preparing meat for consumption

masalah 2

OX

A boning knife is the best tool for cutting through large bones.

masalah 3

OX

A butcher should always sharpen their knives before use to ensure clean cuts and safety

masalah 4

OX

Beef is typically divided into primal cuts such as chuck, rib, loin, and round.

masalah 5

OX

The process of aging meat improves its tenderness and flavor.

masalah 6

OX

Ground meat should be stored at room temperature for at least a few hours before cooking.

masalah 7

OX

The hindquarter of a cow contains cuts such as the brisket and shank.

masalah 8

OX

A butcher's saw is used for cutting through meat and bone.

masalah 9

OX

Pork is typically divided into primal cuts such as loin, belly, shoulder, and ham.

masalah 10

OX

A fillet knife is primarily used for breaking down large cuts of beef.

masalah 11

OX

Marbling refers to the amount of bone in a cut of meat.

masalah 12

OX

A butcher should always wear protective gloves when using sharp knives.

masalah 13

OX

Lamb meat typically has a stronger flavor than beef or pork.

masalah 14

OX

Freezing meat destroys all bacteria present in it.

masalah 15

OX

The term 'dry aging' means storing meat in a vacuum-sealed package.

masalah 16

OX

Chicken should always be cooked to an internal temperature of at least 165°F (74°C).

masalah 17

OX

Cross-contamination can occur when raw meat comes into contact with other foods or surfaces.

masalah 18

OX

The best way to tenderize tough cuts of meat is by using a marinade, mechanical tenderizer, or slow cooking methods.

masalah 19

OX

Trimming excess fat from meat before cooking always improves flavor.

masalah 20

OX

A butcher's primary job is to prepare and sell meat while ensuring food safety and hygiene.