Deck 12: Principles of Meat Cookery

Question 1

The connective-tissue protein that breaks down into gelatin when cooked with moist heat is:

A)marbling
B)subcutaneous fat
C)collagen
D)elastin

Answer 1

C

Question 2

Traditionally,which of the following stews is made with lamb?

A)adobo
B)tagine
C)navarin
D)paprikash

Answer 2

C

Question 3

What is the shape of the meat inspection stamp?

A)square
B)Canadian flag
C)round
D)triangular

Answer 3

C

Question 4

Which of the following is a suitable cut of meat for sautéing?

A)paillarde
B)noisette
C)brisket
D)A and B

Question 5

What should you consider when purchasing meats?

A)menu needs
B)storage facilities
C)staff meat fabrication skills
D)all of the above

Question 6

How much oil should you use when pan-frying?

A)more than when deep-frying
B)less than when sautéing
C)more than when sautéing
D)less than when stir-frying

Question 7

Which of the following should be trimmed away before meat is cooked?

A)elastin
B)marbling
C)collagen
D)none of the above

Question 8

The thickness of cells,the size of the cell bundles,and the connective tissue holding them together form the _________ of the meat?

A)bloom
B)grain
C)quality
D)tenderness

Question 9

Which of the following is not connective tissue?

A)elastin
B)collagen
C)silverskin
D)subcutaneous fat

Question 10

What is the appearance and texture of a medium-rare grilled lamb chop?

A)very red with almost no resistance
B)bright red in the centre,slightly springy
C)very little pink in the centre,firm and springy
D)large,deep red centre,spongy

Question 11

The average roasting temperature for a small roast is:

A)120-150°C
B)135-165°C
C)165-190°C
D)190-200°C

Question 12

What cooking method is most appropriate for preparing veal shank?

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

Question 13

Frozen meat is safely defrosted:

A)in warm water
B)at room temperature
C)in the refrigerator
D)by microwaving

Question 14

Simmering meat is an effective way to:

A)make it more tender
B)extract curing salt or brine
C)add flavour from the cooking liquid
D)all of the above

Question 15

Carcasses of meat are first divided into large cuts that are called:

A)secondary
B)fabricated
C)primal
D)subprimal

Question 16

What meat component determines its tenderness?

A)muscle
B)fat
C)marbling
D)connective tissue

Question 17

Fresh meat should be stored at what temperature range?

A)-4°C to -2°C (25-28°F)
B)4°C to 6°C (39-43°F)
C)-1°C to 2°C (30-35°F)
D)5°C to 7°C (41-45°F)

Question 18

For a standard breading procedure,whole egg can be diluted with up to ______ milk or water.

A)15%
B)25%
C)35%
D)45%

Question 19

How many grades of veal are available in Canada?

A)6
B)8
C)10
D)12

Question 20

Broiling a suitable cooking method for:

A)any cut
B)the most tender cuts
C)the least tender cuts
D)large whole muscle cuts

Question 21

A roast should always be carved:

A)with the grain
B)in thick slices
C)against the grain
D)from right to left

Question 22

What is the grade assigned to well-marbled meats with thick coverings of fat?

Question 23

Preparing a blanquette sous vide is faster than preparing one traditionally.

Question 24

All meat products except pork must be graded for quality by government inspectors.

Question 25

Fresh meat should be stored at temperatures between -1°C and +2°C.

Question 26

Quality grading indicates how tender and flavourful a cut of meat will be.

Question 27

Grilling is an appropriate cooking technique only for tender cuts of meat.

Question 28

Primal cuts are rarely cooked whole.

Question 29

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

Question 30

Searing a steak will seal in the juices.

Question 31

A carcass of top-grade pork weighs 40 kg (88 lbs)or more.

Question 32

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

Question 33

Deep-frying and pan-frying are suitable cooking techniques for less tender cuts of meat.

Question 34

For customer preference,the finished temperature of medium cooked roast beef should be:

A)55°C
B)60°C
C)65°C
D)71°C

Question 35

The meat grading is voluntary and is paid for by the system.

Question 36

Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.

Question 37

The most tender cuts of meat come from the animal's most exercised muscles.

Question 38

Green meat is tough because it has not been aged properly.

Question 39

Pork and veal are typically not aged past the dissipation of rigor mortis.

Question 40

A stew prepared by searing the meat without colouration and cooking it in its sauce is a:

A)fricasse
B)blanquette
C)Irish stew
D)chili con carne

Question 41

There are two types of white stews.What are they?

Question 42

Name three different types of stews.

Question 43

Intramuscular fat is a factor in the grading of ______________.
ESSAY: Write your answers in the space provided or on a separate sheet of paper.

Question 44

The yield stamp Canada 1 indicates that the meat includes _______ or more lean meat.

Question 45

The two parts of the beef grading system are ______________ grade and ____________ assessment.

Question 46

What is the term for the streaks of white fat that can be found in lean muscle tissue?

Question 47

When an animal fattens,some of water and protein in the lean muscle is replaced by fat that is referred to as __________________.

Question 48

Grade stamps indicate that the meat is _______________ and fit ____________________________.

Question 49

Marinades are classified into two types.What are they?

Question 50

Simmering is a cooking method applied to __________ cuts while braising can be applied to both __________ and __________ cuts.

Question 51

The acronym CFIA refers to the __________ __________ __________ __________.

Question 52

How do you gain the greatest yield from a large roast?

Question 53

What is the term for cutting primals or subprimals of meat into smaller portions?

Question 54

Meats that have not been aged enough for rigor mortis to dissipate are known as __________ meats.

Question 55

__________ is the process of piercing muscle tissue with needles to tenderize it.

Question 56

How much higher is the CFIA's recommended safe internal temperature for a medium steak than the internal temperature preferred by most chefs?

Question 57

When meat is sautéed,what is left in the bottom of the pan and serves as the basis for an accompanying sauce?

Question 58

What is the term for the measurement of the amount of usable meat on a carcass?

Question 59

By what process does a roast continue to cook once it is removed from the oven?

Question 60

The process of aging meat in vacuum-sealed bags is referred to as __________ aging.

Question 61

Describe the three ways the liquid in a braised dish can be thickened.

Question 62

How does today's preferred low-temperature roasting of meats effect carryover cooking principles?