Ch 10

Question 1

Describe a heifer?

Answer 1

A young female that has never given birth, produces excellent beef

Question 2

What is a cow?

Answer 2

Female after giving birth

Used for breeding & dairy purposes

Question 3

What is a steer?

Answer 3

Young male castrated prior to sexual maturity

Produces excellent beef

Question 4

Describe a stag

Answer 4

Male castrated after sexual maturity

Used for animal feed

Question 5

What is a bull?

Answer 5

Sexually mature male used for breeding purposes

Question 6

What are young cattle of either sex called?

Answer 6

Calves

Question 7

What are the 6 factors used for grading beef carcasses?

Answer 7

Marbling
Maturing
Muscling
Meat texture
Meat colour
Fat colour

Question 8

What are the 4 best grades of beef in Canada?

Answer 8

A
AA
AAA
Prime

Question 9

What is the best grade of beef in the USA?

Answer 9

Prime

Question 10

Which breed of cattle is used to produce Kobe beef?

Answer 10

Wagyu

Question 11

What does CAB mean?

Answer 11

Certified Angus Beef

Question 12

Describe Black Angus

Answer 12

A breed of cattle used in beef production

Question 13

What are the two methods of aging beef?

Answer 13

Wet aging (most common)
Vacuum packed to minimize moisture loss
Protects from bacteria & mold

Dry aging
Exposed to air in controlled conditions
Can lose up to 20% of weight - more expensive due to loss of weight

Question 14

What is the name of the classic braised beef dish from Burgundy region of France?

Answer 14

Beef Bourguignon

Question 15

What are the 4 most common methods of determining doneness?

Answer 15

Touch - meats on grill
Time - weight ratio - knowing how long a meat takes to cook based on history of cooking portions of meat
Liquids - used as an indicator when roasting poultry, if juice runs clear, indicates bird is cooked
Thermometer - most accurate method - tip of probe placed in the centre of the thickest muscle mass, not against bone or in fat

Question 16

What effects does freezing have on meats?

Answer 16

Excessive purge(blood) - internal moisture expands as it freezes, as the ice crystals are formed & expand they rip little holes in the meat, when the meat is thawed the ice crystals melt & leave little pockets in meat

When cooked the meat will dry quicker

Structure of meat is compromised & can’t retain the moisture

Meat is more saggy & slightly darker than normal

Question 17

What are the 6 types of beef doneness?

Answer 17

Blue
Rare
Medium rare
Medium
Medium well
Well done

Question 18

What is Au Bleu mean and its description?

Answer 18

Rare, mostly red

Question 19

What is Saignant mean & its description?

Answer 19

Medium rare, mostly pink w/ a red centre

Question 20

What does A point mean, and its description?

Answer 20

Medium, pink throughout

Question 21

What does bein cuit mean & its description?

Answer 21

Well done, brown throughout

Question 22

Describe blue & its internal temp?

Answer 22

Seared outside, raw inside
115-120f
46-49c

Question 23

Describe medium well, & its internal temp?

Answer 23

Mostly brown w/ a pink centre
150-155f
65-69c

Question 24

What is the internal temp of a rare (Au Bleu)?

Answer 24

125-130f

52-55c

Question 25

What is the internal temp of medium rare (Saignant)?

Answer 25

130-140f

55-60c

Question 26

What is the internal temp of medium (a point)?

Answer 26

140-150f

60-65c

Question 27

What is the internal temp of well done (bien cuit)?

Answer 27

160f

71-100c

Question 28

What are the 5 classifications of cattle?

Answer 28

Heifer
Cow
Steer
Stag
Bull