17.
Match the portion cut in Column II to the IMPS number in Column I.
COLUMN I
COLUMN II
IMPS No. 184
a.
Flank, Flank Steak
(1)
(2)
IMPS No. 189A
b.
Beef Loin, Strip Loin Steak, Boneless,
Center-Cut
(3)
IMPS No. 191
c.
Beef Loin, Top Sirloin Butt Steak, Semi-
Center-Cut, Boneless
(4)
IMPS No. 193
d.
Beef loin, Tenderloin Steak
(5)
IMPS No. 1180A
e.
Beef Loin, Tenderloin, Full, Side
Muscle On
(6)
IMPS No. 1184A
f.
Beef Loin, Top Sirloin Butt, Boneless
(7 )
IMPS No. 1189
g.
Beef Loin, Tenderloin Butt
18.
Which item requires that the tensor fasciae latae muscle, fat, and "skin" tissue be
removed?
a.
Beef Round, Eye of Round.
b.
Beef Rib, Ribeye Roll Steak.
c.
Beef Round, Knuckle, Peeled.
d.
Flank, Flank Steak.
19.
Which item is separated from the top and outside rounds and heel between the
natural seams?
a.
Beef Round, Eye of Round.
b.
Flank, Flank Steak.
c.
Beef Rib, Ribeye Roll.
d.
Beef Loin, Tenderloin Butt.
MD0710
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