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1. "PROVIMI" :

An Italian manufacturer of Pasta and Meats
Cajun Sausage
A brand of Veal
New Zeland Lamb

2. Black Angus Beef products and Certified Black Angus Beef products are the same and equivalent. :

True
False

3. VEAL LEG - THE BEST SIZE FOR YIELD AND QUALITY IS:

35-40 lbs.
40-45 lbs.
45-50 lbs.
60-70 lbs.

4. FOR PRIME RIB SPECIFY...:

109 special roast ready rib
104 regular oven-prepared rib
107A regular oven-prepared rib, blade bone in
109 roast ready rib

5. The best way to buy whole (full) tenderloins.
   Especially good for medium to larger sized restaurant operations. :

PISMO Fully Cleaned, no side muscle Fully Cleaned, with side muscle PSMO Partially defatted, no side muscle Completely Uncleaned, with side muscle Completely Uncleaned, without side muscle

6. PORK RIBS

that come from the are the most tender and considered the most desirable by connoisseurs.

7. THE AGING OF BEEF... :

amount of aging desired varies widely among people
is a "wet only" process
is a "dry only" process
is an obsolete process

8. "FRENCH AND SEND" BEST REFERS TO... :

saddle of beef
leg of lamb
rack of lamb
beef rib roast

9. THE TERM '1 by 1' REFERS TO ... :

the space between the ribs of a prime rib the thickness of the fat cap on a prime rib the length of the tail on a sirloin strip the correct size for authentic baby back ribs

10. A MEAT BUYER SHOULD LOOK FOR SMOOTH TEXTURED MEAT FROM AN ANIMAL OF WHAT AGE? :

mature aged animals
younger aged animals
mid aged animals
age is not really as relevant as feed