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Exam 12: Principles of Meat Cookery

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Question 21

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

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

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Question 22

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

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Question 23

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

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

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

What meat component determines its tenderness?

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

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

What cooking method is most appropriate for preparing veal shank?

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

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

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

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

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

A roast should always be carved:

How many grades of veal are available in Canada?

How much oil should you use when pan-frying?

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

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

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