CH. 10: Understanding Meats and Game

Beef prime rib: Dry-heat cooking method or Moist-heat cooking method

Dry-heat cooking method

Beef strip loin steak: Dry-heat cooking method or Moist-heat cooking method

Dry-heat cooking method

Beef tenderloin: Dry-heat cooking method or Moist-heat cooking method

Dry-heat cooking method

Lamb rib chop: Dry-heat cooking method or Moist-heat cooking method

Dry-heat cooking method

Veal leg: Dry-heat cooking method or Moist-heat cooking method

Dry-heat cooking method

Beef inside (top) round: Dry-heat cooking method or Moist-heat cooking method

Dry-heat cooking method or Moist-heat cooking method

Beef brisket: Dry-heat cooking method or Moist-heat cooking method

Moist-heat cooking method

Beef chuck: Dry-heat cooking method or Moist-heat cooking method

Moist-heat cooking method

Pork shoulder: Dry-heat cooking method or Moist-heat cooking method

Moist-heat cooking method

Veal shank: Dry-heat cooking method or Moist-heat cooking method

Moist-heat cooking method

__________ is the correct sequence of meat cuts as they progress from largest - smallest? a. Carcass - sides, quarters, for/hindsaddles - primal/wholesale cuts - fabricated cuts b. Sides, quarters, for/hindsaddles - primal/wholesome cuts - fabricated cuts - carcass c. Carcass - primal/wholesale cuts - fabricated cuts - sides, quarters, fore/hindsaddles d. Fabricated cuts - primal/wholesale cuts - sides, quarters, fore/hindsaddles - carcasss

a. Carcass - sides, quarters, for/hindsaddles - primal/wholesale cuts - fabricated cuts

__________ is the main source of flavor in meat. a. Fat b. Protein c. Carbohydrate d. none of the above

a. Fat

Which of the following is true about the connective tissue in meat? a. It is tough. b. It is concentrated most highly in younger animals. c. It is concentrated most highly in muscles that are less excised. d. all of the above

a. It is tough.

Which of the following statements about variety meats is false? a. Liver should always be cooked well done. b. Veal and lamb kidneys are usually broiled or sautéed c. If brains are to be deep-fried, they should be poached first. d. You would not find sweetbreads in a mature beef animal.

a. Liver should always be cooked well done.

Lamb & veal Cuts : Boneless shoulder Primal Cuts: _______________ a. Shoulder b. hotel rack c. Loin d. Leg roast

a. Shoulder

Pork cuts: Smoked picnic Primal cuts: ________________ a. Shoulder picnic b. Boston butt c. loin d. Ham

a. Shoulder picnic

Beef cut: Shoulder clod Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

a. Square-cut chuck

Beef cut: Short ribs Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

a. Square-cut chuck or c. Full loin

Which of the following is true about storing fresh meats? a. Store fresh meat at 32°F to 36°F (0°C to 2°C). b. Meat that is going bad can be rescued by freezing it. c. Open Cryovac-wrapped meats as soon as they are delivered. d. Be sure to wrap fresh meat tightly to protect it from bacterial growth.

a. Store fresh meat at 32°F to 36°F (0°C to 2°C).

Which of these sets of words correctly completes the following sentence? Fat is tied to meat during __________ and inserted into meat during __________. a. barding, larding b. larding, barding c. marbling, fabricating d. both a and c

a. barding, larding

If we moved along the backbone of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts. a. chuck - rib - loin - round b. round - loin - rib - chuck c. loin - round - chuck - rib d. rib - chuck - round - loin

a. chuck - rib - loin - round

You would be most likely to use a thermometer if you were measuring the doneness of a piece of meat cooked with ___________ heat. a. dry b. wet c. steam d. pressure

a. dry

A well-marbled prime (top grade) steak tastes "beefier" than the same cut of a lower grade because it contains more ________. a. fat b. protein c. collagen d. carbohydrates

a. fat

The French word for rabbit, often used on menus, is a. lapin b. chevreuil c. lièvre d. rabbé

a. lapin

Which of the following is the correct series of beef cuts arranged from most → least tender? a. loin and rib → chuck and shoulder → leg and round → shanks, breast, brisket, and flank b. chuck and shoulder → leg and round → shanks, breast, brisket, and flank → loin and rib c. shanks, breast, brisket, and flank → loin and rib → leg and round → chuck and shoulder d. leg and round → loin and rib → shanks, breast, brisket, and flank → chuck and shoulder

a. loin and rib → chuck and shoulder → leg and round → shanks, breast, brisket, and flank

I am a steak who has a browned surface, a thin layer of grey meat, and a red interior. I have been cooked __________. a. rare b. medium c. well done d. none of the above

a. rare

Carcasses or primal cuts __________ than fabricated cuts. a. require more labor b. result in less waste c. cost more per pound d. all of the above

a. require more labor

Which of the following is an incorrect combination of beef primal cut - fabricated cuts? a. shank - hind shank, knuckle, and rump b. chuck - cube steak, triagle, and shoulder clod c. short plate→ short ribs, stew meat, and ground beef d. short loin→ club steaks, T-bone steaks, and Porterhouse steaks

a. shank - hind shank, knuckle, and rump

Which of the following is naturally tender and does not require long, slow cooking with moist heat? a. sweetbreads b. tripe c. oxtails d. both a and b

a. sweetbreads

The most accurate way to test the doneness of a large roast is to ___________. a. test the internal temperature with a meat thermometer. b. pierce the meat with a skewer or fork and check the color of the juices. c. observe the roasting time given on a meat roasting chart, based on the weight of the roast and the oven temperature. d. press on the roast to feel how firm it is.

a. test the internal temperature with a meat thermometer.

Which of the following types of meat is not yield graded? a. veal b. beef c. pork d. lamb

a. veal

Browning meat at a high temperature before roasting may be done: a. with certain small roasts to develop flavor and color. b. to seal the pores of the meat to keep in juices. c. to speed cooking time. d. none of the above. High heat should never be used for roast meats.

a. with certain small roasts to develop flavor and color.

Beef cut: Hamburger Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

all

The U.S. Department of Agriculture and other agencies suggest that meats should be cooked to at least __________ in order to be completely safe. a. 130°F (54°C) b. 140°F (60°C) c. 150°F (66°C) d. 160°F (71°C)

b. 140°F (60°C)

Which of these sets of words or phrases correctly completes the following sentence? If the interior temperature of a piece of beef is __________, then it is __________. a. 130°F (54°C), medium b. 160°F (71°C), well done c. 104-145°F (60-63°C), rare d. none of the above

b. 160°F (71°C), well done

Pork cuts: Smoked daisy Primal cuts: ________________ a. Shoulder picnic b. Boston butt c. loin d. Ham

b. Boston butt

Beef cut: Prime rib roast Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

b. Rib

Which of the following is true about storing frozen meats? a. Defrost frozen meats at room temperature. b. Store frozen meats at 0°F (-18°C) or colder. c. Refreezing thawed meats does not decrease their quality. d. both a and b

b. Store frozen meats at 0°F (-18°C) or colder.

Adding fat to the surface of a meat to protect it form drying out during the cooking process is known as ___________. a. larding b. barding c. marbling d. coagulation

b. barding

The softening that takes place in meat during the aging process is due to __________. a. the effect of rigor mortis. b. continuing enzyme action in muscle tissue. c. ultraviolet lighting used during the agin process. d. keeping meats at below freezing temperatures for several days.

b. continuing enzyme action in muscle tissue

Which of the following is the best method for cutting up oxtails? a. cut into sections with a cleaver b. cut apart at the joints with a french knife or butcher knife. c. cut into large pieces with a band saw. d. none of the above

b. cut apart at the joints with a french knife or butcher knife.

A primal cut is fabricated when it is __________. a. placed in a Cryovac bag while it is still green. b. cut up and trimmed in various ways. c. covered with cloth to protect it from mold and bacteria. d. allowed to age in a temperature-and humidity-controlled environment.

b. cut up and trimmed in various ways

Which of of these sets of words correctly completes the following sentence? Collagen is _________, and elastin is __________. a. yellow in color, white in color b. dissolved by acid, not dissolved by acid c. not broken down by cooking, broken down by cooking d. all of the above

b. dissolved by acid, not dissolved by acid

Because of its lack of _______________, loin of venison is usually cooked rare. a. connective tissue b. fat c. flavor d. tenderness

b. fat

Lamb & veal Cuts : Crown roast Primal Cuts: _______________ a. Shoulder b. hotel rack c. Loin d. Leg roast

b. hotel rack

Lamb & veal Cuts : Rib chop Primal Cuts: _______________ a. Shoulder b. hotel rack c. Loin d. Leg roast

b. hotel rack

If a piece of meat feels moderately firm and resilient, and springs back readily when it is pressed, then it has been cooked to __________. a. rare b. medium c. well done d. none of the above

b. medium

Which of the followoing contains the other three? a. strip loin b. short ribs c. club steak d. short tenerloin

b. short ribs

The texture or grain of a piece of meat is determined by __________. a. its fat content b. the size of its muscle fibers c. the extent to which its protein has coagulated d. all of the above

b. the size of its muscle fibers

Which of the following is not a glandular meat? a. liver b. tripe c. brains d. sweetbreads

b. tripe

About 75% of muscle tissue, or meat is ___________. a. protein b. water c. fat d. collagen

b. water

The trade name Cryovac is most closely related to __________. a. dry aging b. wet aging c. yield grading d. fabricated cuts

b. wet aging

A federal inspection stamp on a cut of meat indicates that the cut was found to be ____________. a. properly aged. b. wholesome and fit to eat. c. tender and of good quality. d. a good proportion of lean to fat. e. all of the above.

b. wholesome and fit to eat.

Beef cut: Porterhouse steak Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

c. Full loin

Beef cut: Strip Loin Steak Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

c. Full loin

Beef cut: T-bone steak Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

c. Full loin

Beef cut: Tenderloin Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

c. Full loin

Which of the following statements is false in regard to meat inspection? a. It is required by law b. It is indicated by a round stamp. c. It involves a quality designation. d. It is guarantee of wholesomeness.

c. It involves a quality designation.

Lamb & veal Cuts : Loin chop Primal Cuts: _______________ a. Shoulder b. hotel rack c. Loin d. Leg roast

c. Loin

Lamb & veal Cuts : Saddle roast Primal Cuts: _______________ a. Shoulder b. hotel rack c. Loin d. Leg roast

c. Loin

Which of the following is true about sweetbreads? a. They are relatively inexpensive. b. They are found in mature cattle, but not in calves. c. They should be soaked and blanched before they are cooked. d. They tend to be strong in flavor and tough in texture, so they must be cooked for much longer times in order to weaken their flavor and break down their connective tissues.

c. They should be soaked and blanched before they are cooked.

The most popular grade of fresh beef sold in restaurants and in retail outlets is __________. a. USDA Prime b. USDA Select c. USDA Choice d. USDA Extra

c. USDA Choice

Meat cuts are based on __________. a. the muscle and bone structure of the meat b. uses and appropriate cooking methods of various parts of the animal c. both a and b d. neither a nor b

c. both a (the muscle and bone structure of the meat) and b(uses and appropriate cooking methods of various parts of the animal)

The heat of cooking affects tenderness of meat by _____. a. toughening protein b. tenderizing connective tissue c. both a and b d. neither a nor b

c. both a (toughening protein) and b (tenderizing connective tissue)

Rib and loin cuts of beef and lamb are almost always cooked in one of three ways. Which of the following is not one these ways? a. grilling b. broiling c. braising d. roasting

c. braising

Which of the following is not from a hindquarter of beef? a. flank b. sirloin c. brisket d. short loin

c. brisket

Larding is: a. interior fat that occurs naturally within muscle tissue b. the exterior fat covering of meats. c. inserting strips of fat with a needle into meats. d. basting meats with fat during cooking to prevent drying.

c. inserting strips of fat with a needle into meats.

Portion control cuts of meat requires the __________ amount of work from the cook and are the ___________ expensive per pound of all categories of cuts. a. most, most b most, least c. least, most d. least, least

c. least, most

Pork cuts: Canadian-style bacon Primal cuts: ________________ a. Shoulder picnic b. Boston butt c. loin d. Ham

c. loin

Pork cuts: Loin chops Primal cuts: ________________ a. Shoulder picnic b. Boston butt c. loin d. Ham

c. loin

Pork cuts: Rib chops Primal cuts: ________________ a. Shoulder picnic b. Boston butt c. loin d. Ham

c. loin

The term "green meat" refers to meat that is __________. a. low grade meat. b. spoiled meat that has developed mold. c. meat that is not aged enough. d. meat that is aged in a vacuum pack.

c. meat that is not aged enough.

Which of the following muscular variety meats would you be most likely use to prepare a soup? a. tripe b. heart c. oxtails d. tongue

c. oxtails

Which of the following combinations is incorrect? a. tongue — often served cold b. heart — tough and lean c. oxtails — cut up with a cleaver d. tripe — simmered to make it tender

c. oxtails — cut up with a cleaver

Which of the following is not from a forequarter of beef? a. rib b. chuck c. round d. brisket

c. round

Which of the following is the following is the correct order of USDA beef grades if they are arranged from the lowest grade - highest grade. a. choice - select - prime b. prime - select - choice c. select - choice - prime d. none of the above.

c. select - choice - prime

During dry aging, meat is __________. a. protected from the air b. packaged or wrapped carefully c. sometimes treated with ultraviolet light d. all of the above

c. sometimes treated with ultraviolet light

The correct order of the components of meat (from the highest percentage component - lowest percentage component) is ___________. a. protein - fat - water - carbohydrate b. fat - water - carbohydrate - protein c. water - protein - fat - carbohydrate d. carbohydrate - protein - fat - water

c. water - protein - fat - carbohydrate

Which of the following is not one of the steps in the preparation of sweetbreads? a. Soak in several changes of cold water. b. Peel membranes off thee blanched sweetbread. c. Press blanched sweetbreads between two trays. d. Boil for 30 minutes in salted water containing lemon juice.

d. Boil for 30 minutes in salted water containing lemon juice.

Which of the following statements is true? a. Low heat toughens and shrinks protein and results in excessive moisture loss. b. Roasts cooked at high temperature have better yields than those cooked at low temperature. c. Because liquid or steam does not conduct heat as well as air, it is best to boil meat, not simmer it. d. Broiled meat stays tender because it is done so quickly that the inside of the meat never gets very hot.

d. Broiled meat stays tender because it is done so quickly that the inside of the meat never gets very hot.

Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors? a. Can you use all cuts and lean trim on your menu? b. How much meat-cutting skills do you or your staff have? c. Which form gives you the best cost per portion, after figuring in labor costs? d. Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)?

d. Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)?

Pork cuts: Smoked ham steak Primal cuts: ________________ a. Shoulder picnic b. Boston butt c. loin d. Ham

d. Ham

Chef Os asked the following four students to give him a reason why it is important to know the bone structure of meat animals. Which of them had apparently not read her/his assignment? a. Celeste: "If you know bone structure, then you will be able to identify cuts of meat more accurately." b. Teofilo: "Knowing where the bones are in a piece of cooked meat helps you to carve it most skillfully." c. Savrista: "It is much easier to bone and cut meat if you are aware of the bone structure of the animal you are processing." d. Laurent: "Knowing the location of the bones in a cut of meat will help you determine whether you should cook it with moist or dry heat."

d. Laurent: "Knowing the location of the bones in a cut of meat will help you determine whether you should cook it with moist or dry heat."

Lamb & veal Cuts : Scaloppine Primal Cuts: _______________ a. Shoulder b. hotel rack c. Loin d. Leg roast

d. Leg roast

Beef cut: Eye of round Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

d. Round

Beef cut: Knuckle Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

d. Round

Beef cut: Rump roast Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

d. Round

A beef carcass is a whole animal, minus its ________. a. hide b. entrails c. head and feet d. all of the above

d. all of the above

In addition to tenderness, another goal of cooking is to _____. a. develop flavor b. develop appearance c. prevent excessive shrinkage and nutrient loss d. all of the above

d. all of the above

Meat containing elastin can be tenderized by __________. a. grinding b. pounding and cubing c. slicing very thin against the grain d. all of the above

d. all of the above

Meat shrinkage--caused by moisture loss during the cooking process--is a major problem because too much moisture loss causes ___________. a. dry meat b. loss of profit c. loss of weight d. all of the above

d. all of the above

The collagen in meat can be broken down by __________. a. acid b. enzymes c. long, slow cooking in the presence of moisture d. all of the above

d. all of the above

The elastin in meat can be broken down by ___________. a. acid b. enzymes c. long, slow cooking in the presence of moisture d. all of the above

d. all of the above

When Chef Viande orders a cut of meat, he must specify its _______. a. state of refrigeration b. item name and grade c. weight range and fat limitation d. all of the above

d. all of the above

Why is it better to thaw meats before you cook them? a. Cooking frozen meats requires more time and energy. b. Frozen meats lose more moisture during cooking than thawed meats. c. Cooking frozen meats complicates the cooking process and requires adjustments in procedures. d. all of the above

d. all of the above

Tenderness in cooked meat is determined by __________. a. the cooking method used. b. the maturity of the animal. c. the specific cut used. d. all of the above.

d. all of the above.

Dry heat is the preferred cooking method for __________. a. brisket b. short ribs c. stew meat d. club steaks

d. club steaks

Chef Viande was lecturing about primal cuts of meat. If he wrote the words shoulder, breast, hotel rack, shank, loin, and leg on the blackboard, then he was talking about primal cuts of __________. a. veal b. pork c. lamb d. either a or c

d. either a (veal) or c (lamb)

Which of the following statements is true about searing and sealing meat? a. An overcooked steak will not be dry if it has been seared first. b. Dropping a piece of meat into boiling water before you broil it will help to seal in its juices as it broils. c. Roasts cooked from the start at a high temperature retain more juices than roasts that are started on low heat. d. none of the above

d. none of the above

The doneness of broiled or grilled steaks is normally tested by ___________. a. testing the internal temperature with a meat thermometer. b. pierce the meat with a skewer or fork and check the color of the juices. c. observe the roasting time given on a meat roasting chart, based on the weight of the roast and the oven temperature. d. press on the roast to feel how firm it is.

d. press on the roast to feel how firm it is.

If we moved along the underside of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts. a. short plate - round - brisket - flank - shank b. brisket - flank - short plate - round - round c. round - flank - short plate - brisket - shank d. shank - brisket - short plate - flank - round

d. shank - brisket - short plate - flank - round

Which of the following is not a muscle meat? a. tripe b. heart c. tongue d. sweetbreads

d. sweetbreads

The __________ of a cut of meat determines its cooking time. a. age b. grade c. weight d. thickness

d. thickness

Which of the following muscular variety meats would you be most likely to slice and serve in a sandwich? a. tripe b. heart c. oxtails d. tongue

d. tongue

In which of the following parts of the dressed carcass are variety meats (or offal) found? a. flank b. brisket c. short plate d. variety meats are not part of a dressed carcass

d. variety meats are not part of a dressed carcass

Pork cuts: Bacon Primal cuts: ________________ a. Shoulder picnic b. Boston butt c. loin d. Ham e. belly

e. belly

Beef cut: Corned beef brisket Primal Cut: _______________ a. Square-cut chuck b. Rib c. Full loin d. Round e. Flank f. Brisket g. Shank

f. Brisket