Deck 14: Veal

Question 1

Veal kidneys are most often prepared by:

A)stewing
B)poaching
C)braising
D)dry-heat cooking methods

Answer 1

D

Question 2

The grades of veal available in Canada are:

A)A,B,D,E
B)1,2,3,4
C)A,B,C,D
D)A,B,C

Answer 2

D

Question 3

What is the most common fabricated cut derived from the leg?

A)stew
B)steak
C)roast
D)cutlet

Answer 3

D

Question 4

The primal veal leg consist of:

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

Question 5

The foresaddle is separated between which sets of ribs:

A)4^th and 5^th
B)12^th and 13^th
C)10^th and 11^th
D)11^th and 12^th

Question 6

Which cut of veal is best prepared by stewing?

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

Question 7

Which veal organ is marketed as sweetbreads?

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

Question 8

Many veal bones are actually cartilage.

Question 9

Osso buco is derived from the:

A)knuckle
B)breast
C)shank
D)shoulder

Question 10

Which of the following veal organs are commonly used in food service operations?

A)liver
B)sweetbreads
C)kidneys
D)all of the above

Question 11

When the primal cuts are made,the veal foreshank is attached to the:

A)breast
B)clod
C)shoulder
D)chuck

Question 12

Together,the loin and rib of veal form the:

A)back
B)foresaddle
C)whole loin
D)hindsaddle

Question 13

Which primal cut is the largest?

A)leg
B)breast and shank
C)loin
D)shoulder

Question 14

Which of the following statements is not true of veal?

A)product of young beef calves
B)light pink,firm meat
C)marbled
D)all of the above

Question 15

Veal is a by-product of the dairy industry.

Question 16

Which primal cut produces the most cutlets?

A)shoulder
B)rack
C)leg
D)loin

Question 17

Veal sweetbreads are pressed after poaching to:

A)remove excess liquid
B)improve their texture
C)maintain shape
D)tenderize them

Question 18

The shoulder separated from the rib:

A)between the 7^th and 8^th ribs
B)at the end of the breast bone
C)between the 4^th and the 5^th ribs
D)in line with the end of the blade

Question 19

Veal chops are cut from:

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

Question 20

The veal shoulder best suited for:

A)brochettes,kebobs
B)cutlets,medallions
C)braising,stewing
D)oven roasts,cutlets

Question 21

Veal scallops (cutlets)are fabricated from the leg.

Question 22

Veal is the meat of young,formula-fed or free-range calves weighing less that 160 kg,hide off.

Question 23

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

Question 24

The flesh of free-range veal is usually lighter than the flesh of formula-fed veal.

Question 25

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

Question 26

Sweetbreads are pressed to remove impurities and fat.

Question 27

The shank is often purchased separated from the breast.

Question 28

A veal blanquette is prepared by first sautéing the meat without any colour.

Question 29

The shoulder of veal is sometimes referred to as the _____________.

Question 30

Veal is prized for its low fat content.

Question 31

Most of the veal breast bones are actually cartilaginous,rather than bony.

Question 32

Veal carcasses are graded for quality based on the meat's ____________,overall ______________,and ____________________.
Indicate which cooking method is best for each of the following cuts of veal: D=dry-heat cooking,M=moist-heat cooking,C=combination cooking.

Question 33

Veal blanquette is finished with an egg yolk and a cream liaison just prior to service.

Question 34

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

Question 35

Formula-fed veal is also fed some grass.

Question 36

Veal émincé is finely chopped,lean veal.

Question 37

Veal is sold in quarters.