Advanced Meat cookery 3080 review questions

advertisement
Advanced Meat Cookery
Review Questions
1. The above picture is a lamb carcass
2. The wholesale cut labeled 15 is the :
 Hind shank
3. The wholesale cut labeled 11 is the:
 Neck
4. The wholesale cut labeled 7 is the:
 Flank
5. The Wholesale cut labeled 2 is called the:
 Rib
6. The wholesale cut labeled 4 is the”
 Sirloin
Refer to Question to answer Questions 8-11:
7. The above carcass is a:
 Beef
8. The wholesale cut labeled “1” is the:
 Chuck
9. The wholesale cut labeled “9” is the:
 Brisket
10. The wholesale cut labeled “5” is called the:
 Round
11. The wholesale cut labeled “8” is the:
 Plate
Refer to the diagram below to answer questions 13-17:
1
[Type text]
Advanced Meat Cookery
Review Questions
12. The diagram above is a pork carcass
13. The Wholesale cut labeled “20” is the:
 Spareribs
14. The wholesale cut labeled “3” is the:
 Loin
15. The wholesale cut labeled “16” is the:
 Blade Boston shoulder
16. The wholesale cut labeled “18” is the
 Picnic shoulder
17. The wholesale cut labeled “19” is the:
 Spareribs
Refer the questions 19-21
18. The above diagram is a veal carcass:
19. The wholesale cut labeled 12 is the:
 Shoulder
20. The wholesale cut labeled “13” is the:
 Breast
21. The wholesale cut labeled “14” is the:
 Leg
22. The following statement is correct:
 Round, jowl and leg can be cooked by either dry or moist heat methods.
23. Meat that is to be cooked using dry heat is:
 From an area of the animal that did little or no work.
Short answer Questions:
2
[Type text]
Advanced Meat Cookery
1.
2.
3.
4.
5.
[Type text]
What is carry-over cooking:
 Carry-over cooking is the cooking that continues after the meat is out of the oven
What types of meats are suitable for poaching:
 Variety meats
State 3 ways to enhance the flavor of a roast:
 Season sever hours before cooking.
 Season after cooking
 Served seasoned sauce with unseasoned meat
Why must pan-fried meats often be finished in the oven?
 Pan-fried meats are larger cuts tat cannot cook toughly during the time it takes for the
meat to brown.
Match the wholesale cuts and variety meats to the cooking method(1=dry heat; 2= moist heat;
3=either moist or dry heat)
Loin
Sweetbread
Kidney
Neck
Brain
Picnic shoulder
Spareribs
tongue
Oxtails
Plate
Shoulder
Tripe
jowl
6.
Review Questions
1
1
2
2
3
2
2
2
2
2
2
2
3
Chuck
Round
Flank
Brisket
Breast
Hind shank
Calf’s liver
Rib
Sirloin
Sirloin tip
Shank
Leg
Blade boston shoulder
bacon
2
3
2
2
2
2
1
1
1
1
2
3
3
3
When simmering meat, why is it important to start with boiling water:
 The water should be simmering temperature, when the meat is added, the temperature
drops significantly.
7. What is the different between grilling, pan-broiling and broiling
 Grilling uses heat from below
 Broiling uses heat from above
 Pan-broiling uses a pan, heat from below and no fat
8. What is the difference between sautéing and pan-frying?
 Saute: high heat, little fat, small pieces of meat
 Pan-fry: medium heat, moderate amount of fat, bigger pieces of meat
9. Describe how to braise meat:
 Coat meat, if required.
 Brown in hot fat-do small amounts at a time.
3
Advanced Meat Cookery
10.
11.
12.
13.
14.
15.
16.
4
Review Questions
[Type text]
 Cover with liquid and continue to cook until tender.
What is the correct way to determine doneness of a roast?
 Use a meat thermometer
Discuss how cooking temperature affects the palatability of roasted meat:
 Lower temperatures result in a juicer meat
Describe the correct way to grill meat:
 Preheat grill to hot
 Dip meat in oil, place on grill
 Turn when meat is half cooked
How ca you tell that a fricasseed meat is cooked:
 The meat will be fork tender
You have been asked to cook steaks at you new job. Tell how you will know when the steaks are
cooked rare, medium and well done.
 Rare: feels soft, gives to pressure
 Medium: moderately firm and resilient, springs back
 Well-done: feels firm, does not give to pressure
Describe how to saute meat:
 Heat pan to hot
 Ass fat, heat
 Add small amounts of meat,
 toss lightly to turn
Why is salt rarely added to meat until after it has cooked:
 Salt draws the moist to the surface and causes the meat to dry.

Download