Principles Of Meat Cookery

Question 1

Which of the following is not connective tissue?
a. Subcutaneous fat
b. elastin
c. Silverskin
d. Collagen

Answer 1

a. Subcutaneous fat

Question 2

What cooking method is most appropriate for preparing veal shank?
a. Stewing
b. Roasting
c. Grilling
d. Braising

Answer 2

d. Braising

Question 3

For which type of meat is broiling a suitable cooking method
a. Any cut
b. The least tender cut
c. The most tender cut
d. Large whole-muscle cuts

Answer 3

c. The most tender cut

Question 4

How much oil should you use when pan-frying
a. More than when sautéing
b. More than when deep-frying
c. Less than when stir-frying
d. Less than when sautéing

Answer 4

a. More than when sautéing

Question 5

How can you safely defrost frozen meat
a. In the microwave
b. At room temperature
c. In warm water
d. In the refrigerator

Answer 5

d. In the refrigerator

Question 6

Which of the following is a suitable cut of meat for sautéing
a. Paillard
b. Noisette
c. Brisket
d. A and B
e. All of the above

Answer 6

d. A and B

Question 7

What is the protein in connective tissue that breaks down into gelatin when cooked with moist heat?
a. Subcutaneous fat
b. Elastin
c. Collagen
d. Marbling

Answer 7

c. Collagen

Question 8

Which of the following is not a thin, boneless cut of meat?
a. Noisette
b. Émincé
c. Chop
d. Scallop

Answer 8

c. Chop

Question 9

True of False: Green mean is tough because it has not been aged properly

Answer 9

True

Question 10

True of False: Deep-frying and Pan-frying are suitable cooking techniques of less tender cuts of meat

Answer 10

False

Question 11

True of False: the most tender cuts of meat come from the animals most exercised

Answer 11

False

Question 12

True of False: Fresh meat should be stored between 30-35 degrees Fahrenheit

Answer 12

True

Question 13

True of False: Wet aging is the process of storing fresh meats in an environment of controlled temperature, humidity, and air flow for up to six weeks

Answer 13

False

Question 14

True or Flase: Purchasing portion controlled meat is always more economical that purchasing whole carcasses

Answer 14

False

Question 15

What is the term for covering the surface of meat or poultry with thin slices of fatback of bacon

Answer 15

Barding

Question 16

How do you gain the greatest yield from a large roast

Answer 16

Cook low and slow and avoid over trimming fat

Question 17

What is the measure of the amount of usable meat on a carcass?

Answer 17

Yield grade

Question 18

What is the term for cutting primal and subprimal animals of meat into smaller portions

Answer 18

Fabrication

Question 19

How are roasts of meat traditionally cut

Answer 19

Against the grain

Question 20

What is left at the bottom of the pan when meat is sautéed and serves as a basis for an accompanying sauce

Answer 20

Fond