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Exam 13: Principles of Meat Cookery

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Question 21

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Which of the following is NOT a thin, boneless cut of meat?

A) chop
B) scallop
C) noisette
D) émincé

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Question 22

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Quality grades indicate how tender and flavorful a cut of meat will be.

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Question 23

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What is the protein in connective tissue that breaks down into gelatin when cooked with moist heat?

For which type of meat is barbecue a suitable cooking method?

Which of the following are acceptable ways to determine the doneness of meat cooked sous vide?

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

How are roasts of meat traditionally cut?

Name three different types of stews.

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

Purchasing portion controlled meat is always more economical than purchasing whole carcasses.

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

Fresh meat should be stored between 30°F and 35°F.

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

Meat from animals that are grass-fed may be leaner than meat raised conventionally.

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

What is the process that continues to cook a roast once it is removed from the oven?

What process helps control the presence of microorganisms such as E. coli in meat?

Describe one way to finish meat cooked sous vide before serving.

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

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