20.
Match the hindquarter cut in Column II to the IMPS number in Column I.
COLUMN I
COLUMN II
IMPS No. 158
a.
Beef Loin, Full Loin, Trimmed
(1)
(2)
IMPS No. 161
b.
Beef Loin, Short Loin
(3)
IMPS No. 167
c.
Beef Loin, Strip Loin, Boneless
(4)
IMPS No. 172
d.
Beef Loin, Sirloin
(5)
IMPS No. 173
e.
Beef Loin, Tenderloin, Full
(6)
IMPS No. 180
f.
Beef Round, Primal
(7)
IMPS No. 181
g.
Beef Round, Shank Off, Boneless
(8)
IMPS No. 189
h.
Beef Round, Knuckle
21.
Of the following cuts, which one does NOT come from the hindquarter of beef?
a. Beef Round, Primal.
b. Beef Loin, Sirloin.
c.
Beef Chuck, Square Cut.
d. Beef Loin, Short Loin.
22.
Which cut contains seven ribs (6th to 12th inclusive)?
a. Beef Short Ribs.
b. Beef Chuck, Square-Cut.
c.
Beef Rib Primal.
d. Beef Brisket.
e. Beef Foreshank.
MD0710
3-28
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