Offal, Meat And Game

Question 1

What are the game seasons?

Answer 1

Generally September/ October to end of Jan for pheasant, partridge, woodcock

August to December for Grouse

All year- pigeon and quail

Question 2

Why do we hang game meat?

Answer 2

Flavour and tenderise

Question 3

4 classic accompaniment for game

Answer 3

Bread sauce, game chips, fried crumb, fruit jelly

Question 4

What does salmis mean?

Answer 4

When part cooked game meat that is re-heated in the sauce and completes the cooking. Very helpful with game due to its lean nature.

Question 5

What blood is used to thicken judged hare?

Answer 5

Hare’s blood

Question 6

Ideal hanging conditions for game

Answer 6

Cool, well ventilated and dry

Question 7

What is barding?

Answer 7

Laying butter and bacon rashers over a bird for roasting

Question 8

Why is 12rg august an important day in the gaming calendar?

Answer 8

Season for grouse starts

Question 9

How do you decide how long to hang game? (4)

Answer 9

• age of animal
• feathered required less
• personal preference for how gamey you want the flavour
• weather- the warmer it is the less time hanging

Question 10

How do you identify young from old birds?

Answer 10

Flexible, pliable feet, great bone and beak hen young. (Roasting)

Harder bones, scalier feet- best for braising.

Question 11

How is feathered game hung?

Answer 11

By the neck
Guts in

Question 12

How is furred game hung?

Answer 12

Guts out
By the feet

Question 13

What is larding?

Answer 13

When fat is threaded through a lean piece of meat to add moisture and flavour

Question 14

Name some red offal

Answer 14

Heart lungs kidney

Question 15

Name some white offal

Answer 15

Brain, feet, bone marrow, stomach

Question 16

What to look for when buying offal

Answer 16

No discolouration
No malodour
No damage
Deep red colour (not brown or grey)

Question 17

How should offal be stored?

Answer 17

In the coolest part of the fridge well covered
Used within 24-48 hours of purchase

Question 18

What is offal

Answer 18

Internal parts of the animal which. Are used as food but not skeletal muscle

Question 19

What would make a chicken liver pate grainy and grey?

Answer 19

Ocver cooked livers

Question 20

Prepping kidneys/ livers key points

Answer 20

Remove tubules, sinew/ membrane.

Question 21

Why are kidneys seized?

Answer 21

Browning the kidneys and then placing over a sieve to remove any bitter juices before cooking through

Question 22

How many minutes do you roast a joint of meat for per pound?

Answer 22

Chicken, veal, lamb 20 minutes
Pork 25 minutes
Beef 10-15 rare, 15-20 medium, 20-25 well

Question 23

Why do we brown meat?

Answer 23

Colour and flavour

Question 24

Ox and pig kidneys are lobulated true or false

Answer 24

True

Question 25

Why does meat on the bone take less time to cook?

Answer 25

Because bones are conductors of heat so will transfer heat into centre of a joint

Question 26

What is the difference between a pate and a terrine?

Answer 26

Pate is mixed all together, a terrine is layered

Question 27

What is a parfait?

Answer 27

A flavoured mouse and whipped cream (can be sweet or savoury)

Question 28

What happens if foil gras is cooked for too long? How can you tell if a foil gras parfait is cooked

Answer 28

1. It will melt 2. It will have a parfait wobb;e/ geneorus wobble

Question 29

What to look for when buying chicken livers?

Answer 29

Deep red, no odour, natural shine and moisture, intact

Question 30

Name the 9 parts of lamb starting with head end. What makes up a whole leg of lamb?

Answer 30

Scrag end, middle neck, shoulder, best end of neck, flank (top of body), loin (belly), chump, fillet, knuckle Fillet and knuckle

Question 31

What is the optimal temperature when cooking red meat in a sous vide?

Answer 31

60-65 c

Question 32

What is optimal temperature for fish cookery in a sous vide?

Answer 32

50c

Question 33

What is the optimatel temperature for egg cooking in a sous vide?

Answer 33

63-64

Question 34

What temperature to cook vegetables in a sous vide?

Answer 34

85c

Question 35

3 benefits to sous vide cooking? 3 downsides?

Answer 35

Concsutency of cooking and texture Safety Maintain nutritional content De skill chefs Plastic over use Not everyone likes the texture

Question 36

3 health and safety consideration when cooking sous vide

Answer 36

1. Food should be cold/ room temperature when sealing 2. Water bath preheated before use Use a reputable source for cooking time and also check internal temp of food before serving

Question 37

How do you prep veal sweetbreads?

Answer 37

Soak them overnight in water to drain any blood and toxins, poach them in cold water for 2 mins, then refresh in cold water remove membrane and sinew. Weight overnight to firm them before pan frying.

Question 38

Rules of browning

Answer 38

Pat meat dry, enough heat to sizzle, self release, trim excess fat, deglaze ( and taste), don’t over crowd

Question 39

What is a beurre Marie?

Answer 39

Butter and flour equal parts to thicken a pan sauce