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Exam 12: Principles of Meat Cookery

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Question 21

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Grade stamps indicate that the meat is _______________ and fit ____________________________.

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wholesome,...

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Question 22

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The most tender cuts of meat come from the animal's most exercised muscles.

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Question 23

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How much oil should you use when pan-frying?

For a standard breading procedure,whole egg can be diluted with up to ______ milk or water.

A roast should always be carved:

What cooking method is most appropriate for preparing veal shank?

How many grades of veal are available in Canada?

A carcass of top-grade pork weighs 40 kg (88 lbs)or more.

The two parts of the beef grading system are ______________ grade and ____________ assessment.

A stew prepared by searing the meat without colouration and cooking it in its sauce is a:

__________ is the process of piercing muscle tissue with needles to tenderize it.

All meat products except pork must be graded for quality by government inspectors.

Preparing a blanquette sous vide is faster than preparing one traditionally.

Meats that have not been aged enough for rigor mortis to dissipate are known as __________ meats.

What meat component determines its tenderness?

The connective-tissue protein that breaks down into gelatin when cooked with moist heat is:

Fresh meat should be stored at temperatures between -1°C and +2°C.

Which of the following should be trimmed away before meat is cooked?

Pork and veal are typically not aged past the dissipation of rigor mortis.

How much higher is the CFIA's recommended safe internal temperature for a medium steak than the internal temperature preferred by most chefs?