Deck 15: Veal

Question 1

Veal scallops are fabricated from the leg.

Answer 1

True

Question 2

Describe why veal sweetbreads are pressed after cooking?

Answer 2

to firm them and improve their texture

Question 3

What preparations are suitable for veal breast?

Answer 3

answer varies, for example veal blanquette, braised veal, rolled and stuffed, trimmed and ground

Question 4

Which veal organ is the sweetbreads?

A) thymus gland
B) liver
C) heart
D) kidneys

Question 5

Most calves slaughtered for veal are between 2 and 4 months old.

Question 6

Which of the following statements is NOT true of veal?

A) the meat is light pink and firm
B) it is the product of young beef calves
C) it has marbling
D) all of the above

Question 7

Many veal bones are actually cartilage.

Question 8

Where are veal chops cut from?

A) the rib only
B) the rib and foreshank
C) the rib or loin
D) the loin only

Question 9

The primal cuts of veal are the same as the primal cuts of beef.

Question 10

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

Question 11

Which cut of veal would be best prepared by stewing?

A) the tenderloin
B) the bottom round
C) rib chops
D) the shoulder

Question 12

The assertive flavor of veal loin makes it ideal to serve with robust sauces made with hot chile peppers, black peppercorns and exotic spices.

Question 13

What is one of the preferred uses for suet?

A) deep-frying
B) forcemeats
C) barding
D) all of the above

Question 14

What does the primal veal leg consist of?

A) the sirloin and short loin
B) the leg only
C) the sirloin and the leg
D) the leg and the round

Question 15

The meat from formula-fed calves and free-range calves is the same.

Question 16

Why is the meat not browned when making veal fricassee?

Question 17

Sweetbreads are soaked and blanched to remove impurities and fat.