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
Correct Answer:
Verified
Q1: Veal kidneys are most often prepared by:
A)stewing
B)poaching
C)braising
D)dry-heat
Q3: What is the most common fabricated cut
Q4: The primal veal leg consist of:
A)sirloin and
Q5: The foresaddle is separated between which sets
Q6: Which cut of veal is best prepared
Q7: Which veal organ is marketed as sweetbreads?
A)liver
B)kidney
C)thymus
Q7: Many veal bones are actually cartilage.
Q9: Osso buco is derived from the:
A)knuckle
B)breast
C)shank
D)shoulder
Q10: Which of the following veal organs are
Q11: When the primal cuts are made,the veal
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