Deck 13: Principles of Meat Cookery

Question 1

Which of the following techniques will not help tenderize meat after it is cooked?

A) cutting raw meat against the grain
B) grinding meat before cooking
C) freezing then thawing the meat before cooking
D) pounding thinly sliced meat before cooking

Answer 1

B

Question 2

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

A) subcutaneous fat
B) elastin
C) marbling
D) collagen

Answer 2

D

Question 3

Green meat is tough because it has not been aged properly.

Answer 3

True

Question 4

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

Question 5

Deep-frying and pan-frying are suitable cooking techniques for less tender cuts of meat.

Question 6

Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.

Question 7

Why might you simmer a particular cut of meat?

A) to add flavor from the cooking liquid
B) to extract curing salt or brine
C) to make it more tender
D) all of the above

Question 8

What should you consider when purchasing meats?

A) staff meat fabrication skills
B) storage facilities
C) menu needs
D) B and C
E) all of the above

Question 9

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

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

Question 10

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

A) beef ribs
B) beef brisket
C) pork shoulder
D) all of the above

Question 11

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

A) when the meat has been in the water bath for 2 - 3 hours)
B) when the meat reaches the desired internal temperature determined by using a needle probe thermometer
C) when the meat has been in the water bath for 1 - 2 hours
D) any of the above

Question 12

Which of the following is a suitable cut of meat for sautéing?

A) noisette
B) paillard
C) brisket
D) A and B
E) all of the above

Question 13

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

Question 14

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

A) any cut
B) large whole-muscle cuts
C) the most tender cuts
D) the least tender cuts

Question 15

Which of the following is NOT connective tissue?

A) elastin
B) silverskin
C) subcutaneous fat
D) collagen

Question 16

How can you safely defrost frozen meat?

A) in warm water
B) in the refrigerator
C) in the microwave
D) at room temperature

Question 17

How much oil should you use when pan-frying?

A) less than when sautéing
B) more than when sautéing
C) more than when deep-frying
D) less than when stir-frying

Question 18

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

A) very red with almost no resistance
B) very little pink in the center and firm and springy
C) bright red in the center and slightly springy
D) large deep red center and spongy

Question 19

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

Question 20

What cooking method is most appropriate for preparing veal shank?

A) grilling
B) roasting
C) stewing
D) braising

Question 21

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

Question 22

How are roasts of meat traditionally cut?

Question 23

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

Question 24

What is the grade assigned to well-marbled meats with thick coverings of fat?

Question 25

Name three different types of stews.

Question 26

Searing a steak will seal in the juices.

Question 27

What breaks down connective tissue and tenderizes meat during cooking?

Question 28

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

Question 29

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

Question 30

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

Question 31

What is the term to describe braised meat that shows little resistance to a fork?

Question 32

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

Question 33

Less weight is lost when meat is wet aged instead of dry aged.

Question 34

How do you gain the greatest yield from a large roast?

Question 35

What is left in the bottom of the pan when meat is sautéed and serves as the basis for an accompanying sauce?

Question 36

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

Question 37

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

Question 38

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

Question 39

What is the measure of the amount of usable meat on a carcass?

Question 40

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

Question 41

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

Question 42

Why is pork not aged?