Question 1

The primal lamb front is most often:&#10;A)grilled or broiled&#10;B)cut into chops&#10;C)braised&#10;D)ground for patties

Accepted Answer

The primal lamb front is typically braised because it contains tougher cuts of meat that benefit from slow, moist cooking methods to become tender.

Question 2

The only cut from the loin that is not tender is the:&#10;A)flank&#10;B)loin eye&#10;C)tenderloin&#10;D)medallion

Accepted Answer

The flank is not tender because it comes from the lower abdominal muscle of the animal, which is a heavily used muscle and contains a lot of connective tissue. The loin eye, tenderloin, and medallion are all cuts from the loin and are generally considered to be more tender.

Question 3

Lamb shanks are often:&#10;A)braised&#10;B)roasted&#10;C)saut&#233;ed&#10;D)grilled

Accepted Answer

Lamb shanks are commonly braised, which involves cooking slowly in a liquid (such as broth or wine) until they are tender and flavorful. This method is ideal for tough cuts of meat like lamb shanks because it breaks down the connective tissue and infuses the meat with flavor. Roasting, sautéing, and grilling are less common cooking methods for lamb shanks, as they may not result in the same level of tenderness and flavor.

Question 4

Boneless loin eye muscle of lamb produces the fabricated cut:&#10;A)osso buco&#10;B)noisettes&#10;C)crowns&#10;D)shish kebabs

Accepted Answer

Noisettes are small, cylindrical, and boneless cuts of meat that are usually made from lamb, beef, or pork. They are cut from the loin eye muscle of the lamb and are often used in dishes such as lamb noisettes with a herb crust. Osso buco is a dish that uses cross-cut shanks from veal, while crowns are formed by tying a rack of lamb into a circle and roasting it. Shish kebabs typically use cubed meat from various parts of the lamb.

Question 5

The primal rack is also known as the hotel rack.

Accepted Answer

The primal rack and hotel rack are the same thing and are used to store primal cuts of meat in a commercial kitchen.

Question 6

Like veal,lamb is classified as a foresaddle and a hindsaddle.

Accepted Answer

The answer of Like veal,lamb is classified as a foresaddle...

Question 7

Lamb has a special and distinctive flavour.

Accepted Answer

Lamb meat has a unique flavour compared to other types of meat due to its high content of unsaturated fat and specific amino acids.

Question 8

Ground lamb is typically made from the leg meat.

Accepted Answer

Ground lamb is often made from the leg, shoulder, or trimmings, but the leg is a common source due to its balance of flavor and fat content.

Question 9

Lamb is generally regarded as tender throughout.

Accepted Answer

Lamb is a relatively tender meat compared to other red meats, such as beef or venison. However, the tenderness may vary depending on the cut of meat and cooking method used.

Question 10

All of the primal loin meat is very tender.

Accepted Answer

Primal loin meat, which comes from the upper midsection of the animal, is typically very tender due to its location and lack of connective tissue.

Question 11

Useful as one piece for producing large quantities of lamb chops,the primal whole loin is the:&#10;A)saddle&#10;B)back&#10;C)rack&#10;D)loin

Accepted Answer

The answer of Useful as one piece for producing large...

Question 12

A brown lamb stew might be called a:&#10;A)medallion&#10;B)shepherd's pie&#10;C)noisette&#10;D)navarin

Accepted Answer

The answer of A brown lamb stew might be called...

Question 13

The sirloin end of the lamb leg is more tender than the shank end.

Accepted Answer

The answer of The sirloin end of the lamb leg...

Question 14

A food service operation should only consider purchasing whole lamb when?&#10;A)adequate equipment and storage is available&#10;B)employees are skilled in butchering&#10;C)trim and bones can be used in stock making&#10;D)all of the above

Accepted Answer

The answer of A food service operation should only consider...

Question 15

What is the recommended cooking technique for lamb breast?&#10;A)grilled&#10;B)braised&#10;C)poached&#10;D)roasted

Accepted Answer

The answer of What is the recommended cooking technique for...

Question 16

Lamb that has not eaten grass is:&#10;A)spring mutton&#10;B)young lamb&#10;C)baby lamb&#10;D)spring lamb

Accepted Answer

The answer of Lamb that has not eaten grass is:&#10;A)spring...

Question 17

Frenched chops are cut from the:&#10;A)leg&#10;B)rack&#10;C)shoulder&#10;D)loin

Accepted Answer

The answer of Frenched chops are cut from the:&#10;A)leg&#10;B)rack&#10;C)shoulder&#10;D)loin...

Question 18

When the carcass of lamb is reduced to primal cuts it is often:&#10;A)split into two sides&#10;B)separated in four: two fronts and two hinds&#10;C)cut into double primals&#10;D)separated into a front saddle and a hind saddle

Accepted Answer

The answer of When the carcass of lamb is reduced...

Question 19

A lamb rack contains seven rib bones.

Accepted Answer

The answer of A lamb rack contains seven rib bones....

Question 20

A lamb carcass generally weighs:&#10;A)22-40 kg (49-88 lbs)&#10;B)30-45 kg (66-99 lbs)&#10;C)13-30 kg (30-65 lbs)&#10;D)28-38 kg (62-84 lbs)

Accepted Answer

The answer of A lamb carcass generally weighs:&#10;A)22-40 kg (49-88...

Question 21

The flank is commonly used in shepherd's pie.

Accepted Answer

The answer of The flank is commonly used in shepherd's...

Question 22

The loin has no ribs.

Accepted Answer

The answer of The loin has no ribs....

Question 23

When frenching a rack,the bones are trimmed to about 10 cm (4 in)from the edge.

Accepted Answer

The answer of When frenching a rack,the bones are trimmed...

Deck 15: Lamb