Deck 15: Lamb

Question 1

The primal lamb front is most often:

A)grilled or broiled
B)cut into chops
C)braised
D)ground for patties

Answer 1

C

Question 2

The only cut from the loin that is not tender is the:

A)flank
B)loin eye
C)tenderloin
D)medallion

Answer 2

A

Question 3

Lamb shanks are often:

A)braised
B)roasted
C)sautéed
D)grilled

Answer 3

A

Question 4

Boneless loin eye muscle of lamb produces the fabricated cut:

A)osso buco
B)noisettes
C)crowns
D)shish kebabs

Question 5

The primal rack is also known as the hotel rack.

Question 6

Like veal,lamb is classified as a foresaddle and a hindsaddle.

Question 7

Lamb has a special and distinctive flavour.

Question 8

Ground lamb is typically made from the leg meat.

Question 9

Lamb is generally regarded as tender throughout.

Question 10

All of the primal loin meat is very tender.

Question 11

Useful as one piece for producing large quantities of lamb chops,the primal whole loin is the:

A)saddle
B)back
C)rack
D)loin

Question 12

A brown lamb stew might be called a:

A)medallion
B)shepherd's pie
C)noisette
D)navarin

Question 13

The sirloin end of the lamb leg is more tender than the shank end.

Question 14

A food service operation should only consider purchasing whole lamb when?

A)adequate equipment and storage is available
B)employees are skilled in butchering
C)trim and bones can be used in stock making
D)all of the above

Question 15

What is the recommended cooking technique for lamb breast?

A)grilled
B)braised
C)poached
D)roasted

Question 16

Lamb that has not eaten grass is:

A)spring mutton
B)young lamb
C)baby lamb
D)spring lamb

Question 17

Frenched chops are cut from the:

A)leg
B)rack
C)shoulder
D)loin

Question 18

When the carcass of lamb is reduced to primal cuts it is often:

A)split into two sides
B)separated in four: two fronts and two hinds
C)cut into double primals
D)separated into a front saddle and a hind saddle

Question 19

A lamb rack contains seven rib bones.

Question 20

A lamb carcass generally weighs:

A)22-40 kg (49-88 lbs)
B)30-45 kg (66-99 lbs)
C)13-30 kg (30-65 lbs)
D)28-38 kg (62-84 lbs)

Question 21

The flank is commonly used in shepherd's pie.

Question 22

The loin has no ribs.

Question 23

When frenching a rack,the bones are trimmed to about 10 cm (4 in)from the edge.