Deck 18: Game

Question 1

Game birds should be cooked:

A)medium rare
B)rare
C)well done
D)medium

Answer 1

A

Question 2

Which of the following are characteristics of rabbit?

A)relatively tough,mild flavour
B)strong flavour,coarse texture
C)lean,relatively tender
D)somewhat fat,darker meat

Answer 2

C

Question 3

Game birds are butchered using the same techniques as are domesticated poultry.

Answer 3

True

Question 4

When the venison loin is left attached to the backbone,the cut is called a:

A)sirloin
B)rack
C)tenderloin
D)saddle

Question 5

Game is almost always sold pre-cut into subprimals or portions.

Question 6

Which of the following are characteristic of venison?

A)lighter colour and mild aroma
B)good marbling and pleasant,strong aroma
C)no marbling and mild aroma
D)strong aroma and smaller muscles

Question 7

Antelope meat is:

A)larger cuts than deer and milder
B)lean and retains moisture
C)coarse grained and large muscled
D)quite fatty and juicy

Question 8

What is the most popular game bird served in restaurants?

A)pheasant
B)quail
C)squab
D)chukar partridge

Question 9

Which of the following has a flavour slightly stronger than venison?

A)white-tailed deer
B)elk
C)moose
D)blackbuck antelope

Question 10

What is the average weight of a dressed rabbit?

A)2-2.5 kg (4.4-5.5 lbs)
B)1)4-1.8 kg (3-3.9 lbs)
C)1)2-1.4 kg (2.5-3 lbs)
D)1)8-2.4 kg (3.9-5.3 lbs)

Question 11

What is the preferred method for cooking young rabbit?

A)pan-frying
B)roasting
C)braising
D)any of the above

Question 12

Furred game meats are often marinated in red wine to:

A)follow tradition
B)destroy bacteria
C)tenderize the meat of tougher,mature animals
D)remove any gamey flavour

Question 13

What is the average weight of a partridge?

A)675 g (1.5 lbs)
B)450 g (1 lb)
C)225 g (8 oz)
D)900 g (2 lbs)

Question 14

Compared to domestic meat,game meats are:

A)expensive,fatter,stronger
B)lighter,milder,fatter
C)darker,stronger,leaner
D)inexpensive,stronger,coarser

Question 15

Farm-raised venison is very lean with almost no marbling.

Question 16

Which of the following is the most important consideration when selecting a cooking method for game meat?

A)age and cut
B)grade and cut
C)personal preference
D)type of animal

Question 17

The less tender cuts of game meats are good for forcemeats.

Question 18

Of the following,which game animal is graded for quality?

A)wild boar
B)deer
C)bison
D)antelope

Question 19

The dressed weight of a farm-raised pheasant is:

A))45-.6 kg (1-1.3 lbs)
B))68-1 kg (1.5-2.2 lbs)
C)1)2-1.8 kg ( 2.6- 4 lbs)
D))85-1.5 kg (1.8-3.3 lbs)

Question 20

To prevent game birds from becoming dry while cooking,they should be:

A)barded
B)basted
C)cooked to medium rare
D)any of the above

Question 21

Younger animals are more ______________ than are older ones.

Question 22

Musk ox is similar to venison.

Question 23

Moose,reindeer,and deer are all part of the _____________ family.

Question 24

Rabbits can be roasted,pan-fried,stewed,or braised.

Question 25

Water fowl include ______________ and ___________________.

Question 26

Antelope meat is cut and fabricated in a manner similar to that for ________________.

Question 27

Venison is known for its abundance of marbling.

Question 28

Frozen game should be used within 4 months.

Question 29

Venison is fabricated in a manner similar to that for lamb.

Question 30

Range-raised rabbits are available during spring and early summer only.

Question 31

Fresh game must be hung to age the meat.

Question 32

Opossum is a ground game.

Question 33

Doves are classified as upland birds.

Question 34

Wild game birds can be legally sold in Canada.

Question 35

The flesh from older game is always tough.

Question 36

The taste and texture of rabbit are similar to those of ________________.

Question 37

Unlike other animals that are slaughtered when they are young,boars have the best flavour when they are more mature.