1. When seeking to stretch the meat dollar, compare meat prices of comparable advertised items and shop for thr best buys considering the ______ and the ______. (V-145)

1. When seeking to stretch the meat dollar, compare meat prices of comparable advertised items and shop for thr best buys considering the ______ and the ______.

Time available for preparation,tastes of the consumer

2. When seeking to stretch the meat dollar, take advantage of specially priced meats by purchasing enough for several meals, providing ______. (V-145)

2. When seeking to stretch the meat dollar, take advantage of specially priced meats by purchasing enough for several meals, providing ______.

Refrigerator or home freezer space is available

3. When seeking to stretch the meat dollar, compare cost per______ rather than cost per pound. (V-145)

3. When seeking to stretch the meat dollar, compare cost per______ rather than cost per pound.

serving

4. When seeking to stretch the meat dollar, cook meat on __ temperature to cut down on __ and __, resulting in less meat to serve. (V-145)

4. When seeking to stretch the meat dollar, cook meat on __ temperature to cut down on __ and __, resulting in less meat to serve.

Low,shrinkage,loss of moisture

5. When seeking to stretch the meat dollar, use the liquid in which pot roasts and stews are cooked to prepare gravy or sauce to serve with the meat, since the liquid.... (V-145)

5. When seeking to stretch the meat dollar, use the liquid in which pot roasts and stews are cooked to prepare gravy or sauce to serve with the meat, since the liquid.…

provides food nutrients as well as flavor

6. When seeking to stretch the meat dollar, stretch beef and sausage meats by combining with ___________. (V-145)

6. When seeking to stretch the meat dollar, stretch beef and sausage meats by combining with ___________.

Pasta, vegetables or grain such as rice

7. How do you calculate cost per serving? (V-146)

7. How do you calculate cost per serving?

Divide the cost per pound of the meat you are buying by the number of servings you expect to get per pound.

8.When buying uncooked meat, how much boneless meat should be allowed for each serving? (V-147)

8.When buying uncooked meat, how much boneless meat should be allowed for each serving?

1/4 to 1/3-pound per serving

9.When buying uncooked meat, how much bone-in meat should be allowed for each serving? (V-147)

9.When buying uncooked meat, how much bone-in meat should be allowed for each serving?

1/3-1/2 pound per serving

10.When buying uncooked meat, how much boney meat should be allowed for each serving? (V-147)

10.When buying uncooked meat, how much boney meat should be allowed for each serving?

3/4 to 1-pound per serving

11.______ ounces of cooked meat without bones is considered a serving. (V-147)

11.______ ounces of cooked meat without bones is considered a serving.

Three

12.When buying spare ribs for a party of eight, how many pounds would be needed? (V-147)

12.When buying spare ribs for a party of eight, how many pounds would be needed?

3/4 X 8 = 6 pounds1 X 8 = 8 pounds

6-8 pounds

13. If preparing 12 servings of boneless rump roast at a cost of $1.49 per pound, what is the cost per serving? (V-146)

13. If preparing 12 servings of boneless rump roast at a cost of $1.49 per pound, what is the cost per serving?

1.49 /4 = .371.49/ 3 = .50

.37 - .50 per serving

14. How many pounds of liver would be required to prepare 10 servings? (V-147)

14. How many pounds of liver would be required to prepare 10 servings?

10 x 1/4 = 2.510 x 1/3 = 3.33

2.5-3.3 pounds

15. How many pounds of whole poultry would be needed to prepare 6 servings? (V-147)

15. How many pounds of whole poultry would be needed to prepare 6 servings?

3/4 x 6 = 4.51 x 6 = 64.5-6.0 pounds

16. When buying fully cooked meats, how much should be allowed? (V-148)

16. When buying fully cooked meats, how much should be allowed?

One or two two-ounce links or slices are usually considered a serving.

17.Can money be saved by the consumer when buying meat by the carcass, side or quarter? (V-145)

17.Can money be saved by the consumer when buying meat by the carcass, side or quarter?

The potential savings will depend on the cost per pound of the edible cuts of meat after trimming, wrapping and adding the cost of energy used for freezing. Keep in mind, that ground meat stew meat and meat for braising will cost the same price per pound as roasts and steaks.

18.Which is the better buy: sides, quarters or subprimals? (V-150)

18.Which is the better buy: sides, quarters or subprimals?

This depends on the price per pound of each. However, keep in mind that subprimals are often boneless and have been trimmed. The price per pound of the subprimal may be higher, but the cost per serving for a specific cut may be less.

19. A _____ cut refers to the large portions that result from the initial carcass disassembly required to break the carcass into more easily handled portions. (V-151)

19. A _____ cut refers to the large portions that result from the initial carcass disassembly required to break the carcass into more easily handled portions.

primal

20. Name the beef primals.(V-151)

20. Name the beef primals.

Chuck, rib, loin, round, plate, flank, brisket, foreshank

21. Name the pork primals.(V-151)

21. Name the pork primals.

Picnic shoulder, Boston shoulder, loin, leg (ham), side

22. Name the lamb primals.(V-151)

22. Name the lamb primals.

Neck, shoulder, rib, loin, leg, foreshank, breast, flank, hindshank

23. Name the veal primals.(V-151)

23. Name the veal primals.

Shoulder, rib, loin, sirloin, leg, shank, breast, flank

24. When the primal cut is divided into smaller sections, usually by separating out major portions, ____ result.(V-151)

24. When the primal cut is divided into smaller sections, usually by separating out major portions, ____ result.

subprimals

25. What are examples of beef subprimals? (V-151)

25. What are examples of beef subprimals?

Top round, whole tenderloin, ribeye

26. Are primal or subprimal cuts of meat ever sold directly to the consumer?(V-152)

26. Are primal or subprimal cuts of meat ever sold directly to the consumer?

Yes, some retail markets offer subprimal cuts of meat which are shipped vacuum packaged from the processor. Some primal cuts may also be offered during special sales.

27. There are usually ___ ___ in buying the entire subprimal cut of meat.(V-153)

27. There are usually ___ ___ in buying the entire subprimal cut of meat.

Substantial savings

28. Most subprimals are ______.(V-153)

28. Most subprimals are ______.

boneless

29. The surfaces of subprimal beef cuts in vacuum packages are dark due to ____________.(V-154)

29. The surfaces of subprimal beef cuts in vacuum packages are dark due to ____________.

Elimination of air in the package.

30. Fresh meat in vacuum sealed packages is dark in color until_______. As soon as the wrapper is removed it will change to its normal _______ color. (V-154)

30. Fresh meat in vacuum sealed packages is dark in color until_______. As soon as the wrapper is removed it will change to its normal _______ color.

The surface is exposed to air…bright red

31. There may be an ________ which will disappear after the meat is removed from the vacuum package. (V-154)

31. There may be an ________ which will disappear after the meat is removed from the vacuum package.

Unusual odor