Deck 15: Cooking Fish and Shellfish

Question 1

About 75 percent of muscle tissue, or meat is

A) protein.
B) water.
C) fat.
D) collagen.

Answer 1

water.

Question 2

A federal inspection stamp on a cut of meat indicates that the cut was found to be

A) properly aged.
B) wholesome and fit to eat.
C) tender and of good quality.
D) a good proportion of lean to fat.
E) all of these.

Answer 2

wholesome and fit to eat.

Question 3

The most popular grade of fresh beef sold in restaurants and in retail outlets is

A) Canada Prime
B) Canada AAA
C) Canada AA
D) Canada A

Answer 3

Canada AA

Question 4

The term green meat refers to meat that is

A) low grade meat.
B) spoiled meat that has developed mold.
C) meat that is not aged or softened enough.
D) meat that is aged in a vacuum pack.

Question 5

Tenderness in cooked meat is determined by __________.

A) the cooking method used
B) the maturity of the animal
C) the specific cut used
D) all of these

Question 6

The doneness of broiled or grilled steaks is normally tested by __________.

A) testing the internal temperature with a meat thermometer
B) piercing the meat with a skewer or fork and checking the color of the juices
C) observing the broiling time given on a meat broiling chart, based on the weight of the steak and broiler temperature
D) pressing on the steak to feel how firm it is

Question 7

Larding is

A) interior fat that occurs naturally within muscle tissue.
B) the exterior fat covering of meats.
C) inserting strips of fat with a needle into meats.
D) basting meats with fat during cooking to prevent drying.

Question 8

Browning meat at a high temperature before roasting may be done

A) with certain small roasts to develop flavor and color.
B) to seal the pores of the meat to keep in juices.
C) to speed cooking time.
D) none of these. High heat should never be used for roast meats.

Question 9

The correct order of the components of meat (from the highest percentage component $\to$ lowest percentage component) is __________.

A) protein $\to$ fat $\to$ water $\to$ carbohydrate
B) fat $\to$ water $\to$ carbohydrate $\to$ protein
C) water $\to$ protein $\to$ fat $\to$ carbohydrate
D) carbohydrate $\to$ protein $\to$ fat $\to$ water

Question 10

Meat shrinkage-caused by moisture loss during the cooking process-is a major problem because too much moisture loss causes __________.

A) dry meat
B) loss of profit
C) loss of weight
D) all of these

Question 11

__________ is the main source of flavor in meat.

A) Fat
B) Protein
C) Carbohydrate
D) none of these

Question 12

A well-marbled prime (top grade) steak tastes "beefier" than the same cut of a lower grade because it contains more __________.

A) fat
B) protein
C) collagen
D) carbohydrates

Question 13

Adding fat to the surface of a meat to protect it from drying out during the cooking process is known as __________.

A) larding
B) barding
C) marbling
D) coagulation

Question 14

Beef brisket has a coarser texture than beef tenderloin because __________.

A) it has a higher fat content
B) it has larger muscle fibers and more connective tissue
C) it has less protein
D) all of these

Question 15

Which of the following is true about the connective tissue in meat?

A) It is tough.
B) It is concentrated most highly in younger animals.
C) It is concentrated most highly in muscles that are less exercised.
D) all of these

Question 16

Collagen is _____, and elastin is __________.

A) yellow in color, white in color
B) dissolved by acid, not dissolved by acid
C) not broken down by cooking, broken down by cooking
D) all of these

Question 17

The collagen in meat can be broken down by __________.

A) acid
B) enzymes
C) long, slow cooking in the presence of moisture
D) all of these

Question 18

The elastin in meat can be broken down by __________.

A) acid
B) enzymes
C) long, slow cooking in the presence of moisture
D) none of these

Question 19

Meat containing elastin can be tenderized by __________.

A) grinding
B) pounding and cubing
C) slicing very thin against the grain
D) all of these

Question 20

Which of the following statements is false in regard to meat inspection?

A) It is required by law.
B) It is indicated by a round stamp.
C) It involves a quality designation.
D) It is a guarantee of wholesomeness.

Question 21

Which of the following is naturally tender and does not require long, slow cooking?

A) sweetbreads
B) tripe
C) oxtails
D) both sweetbreads and tripe

Question 22

Which of the following types of meat is not yield graded?

A) veal
B) beef
C) pork
D) lamb

Question 23

Which of the following is the correct order of Canadian beef grades if they are arranged from the lowest grade $\to$ highest grade.

A) Canada Prime $\to$ Canada A $\to$ Canada AA
B) Canada AAA $\to$ Canada B $\to$ Canada D
C) Canada D $\to$ Canada B $\to$ Canada AAA $\to$ Canada Prime
D) none of these

Question 24

The softening that takes place in meat during the aging process is due to _____.

A) the effect of rigor mortis
B) continuing enzyme action in muscle tissue
C) ultraviolet lighting used during the aging process
D) keeping meats at below freezing temperatures for several days

Question 25

Which of the following is the best method for cutting up oxtails?

A) Cut into sections with a cleaver.
B) Cut apart at the joints with a French knife or butcher knife.
C) Cut into large pieces with a band saw.
D) none of these

Question 26

Which of the following is not one of the steps in the preparation of sweetbreads?

A) Soak in several changes of cold water.
B) Peel membranes off the blanched sweetbread.
C) Press blanched sweetbreads between two trays.
D) Boil for 30 minutes in salted water containing lemon juice.

Question 27

The trade name Cryovac is most closely related to __________.

A) dry aging
B) wet aging
C) yield grading
D) fabricated cuts

Question 28

During dry aging, meat is __________.

A) protected from the air
B) packaged or wrapped carefully
C) sometimes treated with ultraviolet light
D) all of these

Question 29

Meat cuts are based on __________.

A) the muscle and bone structure of the meat
B) uses and appropriate cooking methods of various parts of the animal
C) both the muscle and bone structure of the meat and uses and appropriate cooking methods of various parts of the animal
D) neither the muscle and bone structure of the meat nor uses and appropriate cooking methods of various parts of the animal

Question 30

A beef carcass is a whole animal, minus its _____.

A) hide
B) entrails
C) head and feet
D) all of these

Question 31

__________ is the correct sequence of meat cuts as they progress from largest $\to$ smallest?

A) Carcass $\to$ sides, quarters, fore/hindsaddles $\to$ primal/wholesale cuts $\to$ fabricated cuts
B) Sides, quarters, fore/hindsaddles $\to$ primal/wholesale cuts $\to$ fabricated cuts $\to$ carcass
C) Carcass $\to$ primal/wholesale cuts $\to$ fabricated cuts $\to$ sides, quarters, fore/hindsaddles
D) Fabricated cuts $\to$ primal/wholesale cuts $\to$ sides, quarters, fore/hindsaddles $\to$ carcass

Question 32

A primal cut is fabricated when it is _____.

A) placed in a Cryovac bag while it is still green
B) cut up and trimmed in various ways
C) covered with cloth to protect it from mold and bacteria
D) allowed to age in a temperature- and humidity-controlled environment

Question 33

Portion control cuts of meat require the __________ amount of work from the cook and are the __________ expensive per kg of all categories of cuts.

A) most, most
B) most, least
C) least, most
D) least, least

Question 34

Which of the following statements about the importance of knowing the bone structure of meat animals is incorrect?

A) If you know bone structure, then you will be able to identify cuts of meat more accurately.
B) Knowing where the bones are in a piece of cooked meat helps you to carve it more skillfully.
C) It is much easier to bone and cut meat if you are aware of the bone structure of the animal you are processing.
D) Knowing the location of the bones in a cut of meat will help you determine whether you should cook it with moist or dry heat.

Question 35

If we moved along the backbone of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts.

A) chuck $\to$ rib $\to$ loin $\to$ round
B) round $\to$ loin $\to$ rib $\to$ chuck
C) loin $\to$ round $\to$ chuck $\to$ rib
D) rib $\to$ chuck $\to$ round $\to$ loin

Question 36

If we moved along the underside of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts.

A) short plate $\to$ round $\to$ brisket $\to$ flank $\to$ shank
B) brisket $\to$ flank $\to$ short plate $\to$ round $\to$ round
C) round $\to$ flank $\to$ short plate $\to$ brisket $\to$ shank
D) shank $\to$ brisket $\to$ short plate $\to$ flank $\to$ round

Question 37

Which of the following contains the other three?

A) strip loin
B) short loin
C) club steak
D) short tenderloin

Question 38

Dry heat is the preferred cooking method for _____.

A) brisket
B) short ribs
C) stew meat
D) club steaks

Question 39

Which of the following is an incorrect combination of beef primal cut $\to$ fabricated cuts?

A) shank $\to$ hind shank, knuckle, and rump
B) chuck $\to$ cube steaks, triangle, and shoulder clod
C) short plate $\to$ short ribs, stew meat, and ground beef
D) short loin $\to$ club steaks, T-bone steaks, and Porterhouse steaks

Question 40

Which of the following is not from a forequarter of beef?

A) rib
B) chuck
C) round
D) brisket

Question 41

Which of the following is not from a hindquarter of beef?

A) flank
B) sirloin
C) brisket
D) short loin

Question 42

Shoulder, breast, hotel rack, shank, loin, and leg are primal cuts of __________.

A) veal
B) pork
C) lamb
D) either veal or lamb

Question 43

Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors?

A) Can you use all cuts and lean trim on your menu?
B) How much meat-cutting skills do you or your staff have?
C) Which form gives you the best cost per portion, after figuring in labor costs?
D) Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)?

Question 44

Carcasses or primal cuts __________ than fabricated cuts.

A) require more labor
B) result in less waste
C) cost more per kg
D) all of these

Question 45

When ordering a cut of meat from a supplier, you must specify its _______.

A) state of refrigeration
B) item name and grade
C) weight range and fat limitation
D) all of these

Question 46

The heat of cooking affects tenderness of meat by _____.

A) toughening protein
B) tenderizing connective tissue
C) both toughening protein and tenderizing connective tissue
D) neither toughening protein nor tenderizing connective tissue

Question 47

Which of the following statements is true?

A) Low heat toughens and shrinks protein and results in excessive moisture loss.
B) Roasts cooked at high temperature have better yields than those cooked at low temperature.
C) Because liquid or steam does not conduct heat as well as air, it is best to boil meat, not simmer it.
D) Broiled meat stays tender because it is done so quickly that the inside of the meat never gets very hot.

Question 48

Rib and loin cuts of beef and lamb are almost always cooked in one of three ways. Which of the following is not one these ways?

A) grilling
B) broiling
C) braising
D) roasting

Question 49

Which of the following is the correct series of beef cuts arranged from most $\to$ least tender?

A) loin and rib $\to$ chuck and shoulder $\to$ leg and round $\to$ shanks, breast, brisket, and flank
B) chuck and shoulder $\to$ leg and round $\to$ shanks, breast, brisket, and flank $\to$ loin and rib
C) shanks, breast, brisket, and flank $\to$ loin and rib $\to$ leg and round $\to$ chuck and shoulder
D) leg and round $\to$ loin and rib $\to$ shanks, breast, brisket, and flank $\to$ chuck and shoulder

Question 50

Which of these sets of words correctly completes the following sentence?
Tying fat over the surface of meat is called __________, and inserting fat into meat is called __________.

A) barding, larding
B) larding, barding
C) marbling, fabricating
D) barding and marbling, larding and fabricating

Question 51

In addition to tenderness, another goal of cooking is to _____.

A) develop flavor
B) develop appearance
C) prevent excessive shrinkage and nutrient loss
D) all of these

Question 52

Why is it better to thaw meats before you cook them?

A) Cooking frozen meats requires more time and energy.
B) Frozen meats lose more moisture during cooking than thawed meats.
C) Cooking frozen meats complicates the cooking process and requires adjustments in procedures.
D) all of these

Question 53

You would be most likely to use a thermometer if you were measuring the doneness of a piece of meat cooked with ___________ heat.

A) dry
B) wet
C) steam
D) pressure

Question 54

A steak with a browned surface, a thin layer of gray meat, and a red interior has been cooked __________.

A) rare
B) medium
C) well done
D) none of these

Question 55

Which of these sets of words or phrases correctly completes the following sentence? If the interior temperature of a piece of beef is __________, then it is __________.

A) 130°F (54°C), medium
B) 160°F (71°C), well done
C) 104-145°F (60-63°C), rare
D) none of these

Question 56

Meat cooked by a moist heat method is done when ____________________.

A) the interior temperature reaches the desired level
B) the connective tissues have been broken down enough to make the meat tender
C) the interior color changes from red to gray
D) the meat has been properly seared

Question 57

If a piece of meat feels moderately firm and resilient, and springs back readily when it is pressed, then it has been cooked to __________.

A) rare
B) medium
C) well done
D) none of these

Question 58

The property of a cut of meat that is most important in determining its cooking time is __________.

A) age
B) grade
C) weight
D) thickness

Question 59

In which of the following parts of the dressed carcass are variety meats (or offal) found?

A) flank
B) brisket
C) short plate
D) variety meats are not part of a dressed carcass

Question 60

Which of the following is not a glandular meat?

A) liver
B) tripe
C) brains
D) sweetbreads

Question 61

Which of the following is not a muscle meat?

A) tripe
B) heart
C) tongue
D) sweetbreads

Question 62

Which of the following statements about variety meats is false?

A) Liver should always be cooked well done.
B) Veal and lamb kidneys are usually broiled or sautéed
C) If brains are to be deep-fried, they should be poached first.
D) You would not find sweetbreads in a mature beef animal.

Question 63

Which of the following is true about sweetbreads?

A) They are relatively inexpensive.
B) They are found in mature cattle, but not in calves.
C) They should be soaked and blanched before they are cooked.
D) They tend to be strong in flavor and tough in texture, so they must be cooked for much longer times in order to weaken their flavor and break down their connective tissues.

Question 64

Which of the following combinations is incorrect?

A) tongue - often served cold
B) heart - tough and lean
C) oxtails - cut up with a cleaver
D) tripe - simmered to make it tender

Question 65

Which of the following muscular variety meats would you be most likely to slice and serve in a sandwich?

A) tripe
B) heart
C) oxtails
D) tongue

Question 66

Which of the following muscular variety meats would you most likely use to prepare a soup?

A) tripe
B) heart
C) oxtails
D) tongue

Question 67

Which of the following is true about storing fresh meats?

A) Store fresh meat at 32°-36°F (0°-2°C).
B) Meat that is going bad can be rescued by freezing it.
C) Open Cryovac-wrapped meats as soon as they are delivered.
D) Be sure to wrap fresh meat tightly to protect it from bacterial growth.

Question 68

Because of its lack of _______________, loin of venison is usually cooked rare.

A) connective tissue
B) fat
C) flavor
D) tenderness

Question 69

The French word for rabbit, often used on menus, is__________.

A) lapin
B) chevreuil
C) lièvre
D) rabbé

Question 70

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef chuck, boneless, separated into blade, clod, and arm
B) beef shank, cross cuts
C) beef knuckle, untrimmed
D) beef boneless strip loin
E) beef short loin

Question 71

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef rib, roast ready
B) beef shank, cross cuts
C) beef inside (top) round
D) beef boneless strip loin
E) beef short loin

Question 72

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef chuck, boneless, separated into blade, clod, and arm
B) beef rib steak
C) beef porterhouse steak
D) beef boneless strip loin
E) beef short loin

Question 73

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef loin
B) beef shank, cross cuts
C) beef knuckle, untrimmed
D) beef boneless strip loin
E) beef short loin

Question 74

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef chuck, boneless, separated into blade clod, and arm
B) beef shank, cross cuts
C) beef knuckle, untrimmed
D) beef boneless strip loin
E) beef short loin

Question 75

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef T-bone steak
B) beef shank, cross cuts
C) beef rib steak
D) beef boneless strip loin
E) beef short loin

Question 76

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef T-bone steak
B) beef porterhouse steak
C) beef rib steak
D) beef boneless strip loin
E) beef short loin

Question 77

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef tenderloin, trimmed
B) beef shank, cross cuts
C) beef knuckle, untrimmed
D) beef boneless strip loin
E) beef short loin

Question 78

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef strip loin
B) beef shank, cross cuts
C) beef knuckle, untrimmed
D) beef boneless strip loin
E) beef short loin

Question 79

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef outside (bottom) round
B) beef inside (top) round
C) beef knuckle, untrimmed
D) beef boneless strip loin
E) beef short loin

Question 80

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A) beef round steak
B) beef shank, cross cuts
C) beef rib steak
D) beef boneless strip loin
E) beef short loin