1. From what animal can you derive vea meat?
A calf
C. hog
B. deer
D. sheep

2. Which of the following market forms of meat does not undergo chilling?
A cured meat
C. frozen meat
B. fresh meat
D. processed meat

3. What part of the meat helps you identify the less tender cuts?
A. bone
C. flesh
B. fat
D. ligament

4. What part of the meat has the greatest amount of quality protein?
A bone
C. flesh
B. fat
D. ligament

5. Which of the following meat cuts requires long and slow cooking temperature?
A. less tender
C. tender
B. slightly tough
D. tough

6. What is a long-bladed hatchet or a heavy knife used by a butcher?
A butcher knife
C. cleaver knife
B. chopper knife
D. set of slicing knife​