$2$

$9.$ Answer these questions based on the dominant pigment in meat:

a$.$ What is the name of the pigment? $q,$

b$.$ What causes the color to turn purplish red to bright red? $q,$

c$.$ What causes the bright red color to turn brownish$-$red?

$q,$

$10.$ How is a meat thermometer used when cooking a large roast?

a$.$ Where is it placed? $q,$

b$.$ Why should it not be near the bone or excess fat? $q,$

$q,$

$11.$ What happens to the yield of meat when it is cooked at very high temperatures?

$$

$12.$ What are the three top grades of beef and the characteristics?

a$.q,$

b$.q,$

c$.q,$

$13.$ Define the following terms:

a$.$ Primal cut $q,$

b$.$ Retail

c$.$ Aging

$14.$ Calculate the following conversions placing your answer in the LARGEST, MOST PRACTICAL unit of measure:

a$.$ Oil $2$ Tbsp$.$ x $4=$

b$.$ sugar $,\frac{1}{4}$ tsp $5=$

c$.$ Salt $\frac{1}{4}$ tsp $4=$

d$.$ Butter $,\frac{1}{2}lb,4=$