Veal and steak leaning checks

Question 1

What is not true of veal

Answer 1

A) that it has marbling

Question 2

What does the primal veal leg consist of

Answer 2

D) Sirloin and the leg

Question 3

Where are veal chops cut from?

Answer 3

B) the rib or loin

Question 4

Which cut of veal would be best prepared by stewing?

Answer 4

A) The Shoulder

Question 5

Which veal organ is the sweetbread?

Answer 5

C) thymus gland

Question 6

What is one of the preferred uses for suet?

Answer 6

Barding,
Deep-frying
Forcemeats
D) All of the Above

Question 7

Shoulder

Answer 7

A) Meat from this cut is often ground

Question 8

Hotel rack

Answer 8

F) A double rib

Question 9

chops

Answer 9

E) Cut from the veal lion

Question 10

Leg

Answer 10

C) A primal containing sirloin

Question 11

Breast

Answer 11

B) Contains cartilaginous rib bones and is a good choice for braising

Question 12

Loin

Answer 12

D) Posterior to the primal rib and very tender

Question 13

Hind Shank

Answer 13

G) Cur for osso bucco

Question 14

Veal is by-product of the dairy industry

Answer 14

True

Question 15

Many veal bones are actually cartilage

Answer 15

True

Question 16

Sweetbreads are soaked and blanched to remove impurities and fat

Answer 16

True

Question 17

The meat form free range and cage are same

Answer 17

No, cage is lighter and free is darker

Question 18

Most calves are slauterged 2 and 4 mojunths old

Answer 18

False, 5-9 months

Question 19

Calves liver is popular because it is more tender and milder than beef liver

Answer 19

True

Question 20

Primal cut of veal are the same as beef

Answer 20

False

Question 21

Veal should have robust sauce

Answer 21

False, more delicate sauces are needed

Question 22

Shoulder cooking method

Answer 22

C ( Combination Cooking method)

Question 23

Short tenderloin cooking method

Answer 23

D ( Dry heat cooking)

Question 24

Veal breast Cooking method

Answer 24

C ( Combination cooking method)

Question 25

Kidneys Cooking method

Answer 25

M ( Moist heat cooking)

Question 26

Scallopini Cooking method

Answer 26

D ( Dry heat cooking methods)

Question 27

Why are sweetbeads pressed after cooking

Answer 27

Removed moisture and improve texture

Question 28

What is suitbale for veal breast

Answer 28

brasing or stewing

Question 29

Why is mneat not browned when makign fricasse

Answer 29

Maintian pale color and flavor