Veal and steak leaning checks Flashcards
What is not true of veal
A) that it has marbling
What does the primal veal leg consist of
D) Sirloin and the leg
Where are veal chops cut from?
B) the rib or loin
Which cut of veal would be best prepared by stewing?
A) The Shoulder
Which veal organ is the sweetbread?
C) thymus gland
What is one of the preferred uses for suet?
Barding,
Deep-frying
Forcemeats
D) All of the Above
Shoulder
A) Meat from this cut is often ground
Hotel rack
F) A double rib
chops
E) Cut from the veal lion
Leg
C) A primal containing sirloin
Breast
B) Contains cartilaginous rib bones and is a good choice for braising
Loin
D) Posterior to the primal rib and very tender
Hind Shank
G) Cur for osso bucco
Veal is by-product of the dairy industry
True
Many veal bones are actually cartilage
True
Sweetbreads are soaked and blanched to remove impurities and fat
True
The meat form free range and cage are same
No, cage is lighter and free is darker
Most calves are slauterged 2 and 4 mojunths old
False, 5-9 months
Calves liver is popular because it is more tender and milder than beef liver
True
Primal cut of veal are the same as beef
False
Veal should have robust sauce
False, more delicate sauces are needed
Shoulder cooking method
C ( Combination Cooking method)
Short tenderloin cooking method
D ( Dry heat cooking)
Veal breast Cooking method
C ( Combination cooking method)
Kidneys Cooking method
M ( Moist heat cooking)
Scallopini Cooking method
D ( Dry heat cooking methods)
Why are sweetbeads pressed after cooking
Removed moisture and improve texture
What is suitbale for veal breast
brasing or stewing
Why is mneat not browned when makign fricasse
Maintian pale color and flavor
