Question 1
A desired end-point temperature of a 10-15 pound roast beef is 150°F. At what temperature should this roast be removed from the oven to achieve this end-point temperature?
◦ 125°F
◦ 140°F
◦ 150°F
◦ 165°F
Question 2
A retail cut of beef coming from the short loin wholesale cut is
◦ arm roast.
◦ rib steak.
◦ porterhouse steak.
◦ bottom round steak.