Multiple Choice
Frenched chops are cut from the:
A) leg
B) rack
C) shoulder
D) loin
Correct Answer:
Verified
Related Questions
Q3: The sirloin end of the lamb leg
Q12: A brown lamb stew might be called
Q14: A food service operation should only consider
Q15: What is the recommended cooking technique for
Q16: Lamb that has not eaten grass is:
A)spring
Q18: When the carcass of lamb is reduced
Q19: A lamb rack contains seven rib bones.
Q20: A lamb carcass generally weighs:
A)22-40 kg (49-88
Q21: The flank is commonly used in shepherd's
Q22: The loin has no ribs.
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents