Question 1

How is lamb shoulder most often prepared?

Accepted Answer

A)  braising 
B)  grinding for patties 
C)  grilling or broiling 
D)  cutting into chops 
A)  braising 
B)  grinding for patties 
C)  grilling or broiling 
D)  cutting into chops A

Question 2

Which cuts of lamb are suitable for kebabs?

Accepted Answer

answer varies, for example, small pieces of tender cuts from the leg, small pieces of marinated shoulder, loin, or ground lamb

Question 3

What is the form of lamb consisting of the primal hotel rack with connecting breast sections?

Accepted Answer

A)  foresaddle 
B)  back 
C)  hindsaddle 
D)  bracelet 
A)  foresaddle 
B)  back 
C)  hindsaddle 
D)  bracelet D

Question 4

Ground lamb typically comes from the leg.

Accepted Answer

A) True 
 B)False

Question 5

Like veal, lamb is classified into a foresaddle and a hindsaddle.

Accepted Answer

A) True 
 B)False

Question 6

What is the only cut from the loin that is NOT tender?

Accepted Answer

A)  tenderloin 
B)  medallions 
C)  loin eye 
D)  flank 
A)  tenderloin 
B)  medallions 
C)  loin eye 
D)  flank

Question 7

The primal rack is also known as the hotel rack.

Accepted Answer

A) True 
 B)False

Question 8

What makes lamb unique among meat animals commonly used in foodservice?

Accepted Answer

it is small enough t

Question 9

What is the difference between domestic and imported lamb?

Accepted Answer

A)  imported lamb is usually larger than domestic lamb 
B)  the short shelf life of lamb makes imported lamb scarce 
C)  domestic lamb is grain fed 
D)  all of the above 
A)  imported lamb is usually larger than domestic lamb 
B)  the short shelf life of lamb makes imported lamb scarce 
C)  domestic lamb is grain fed 
D)  all of the above

Question 10

All of the meat found in the primal lamb loin is very tender.

Accepted Answer

A) True 
 B)False

Question 11

The primal lamb rack contains seven rib bones.

Accepted Answer

A) True 
 B)False

Question 12

Lamb has a strong and distinctive flavor.

Accepted Answer

A) True 
 B)False

Question 13

Lamb is one meat animal that is practical for restaurants to receive whole.

Accepted Answer

A) True 
 B)False

Question 14

When purchasing agneau-pre-salé for roasting whole, the goat should be less than 5 months old.

Accepted Answer

A) True 
 B)False

Question 15

The sirloin end of the lamb leg is more tender than the shank end.

Accepted Answer

A) True 
 B)False

Question 16

Under what conditions should a food service operation purchase whole lamb?

Accepted Answer

A)  trim and bones can be used in stock making 
B)  employees are skilled in butchering 
C)  adequate equipment and storage is available 
D)  all of the above 
A)  trim and bones can be used in stock making 
B)  employees are skilled in butchering 
C)  adequate equipment and storage is available 
D)  all of the above

Question 17

Most goats are bred for milk and cheese production.

Accepted Answer

A) True 
 B)False

Question 18

What are the small ribs taken from the primal breast called?

Accepted Answer

A)  Denver ribs 
B)  rack 
C)  Frenched 
D)  hotel rack 
A)  Denver ribs 
B)  rack 
C)  Frenched 
D)  hotel rack

Question 19

Historically, why were meats threaded on a skewer before grilling?

Accepted Answer

it made it easy to t

Exam 16: Lamb

How is lamb shoulder most often prepared?

Which cuts of lamb are suitable for kebabs?

What is the form of lamb consisting of the primal hotel rack with connecting breast sections?

Ground lamb typically comes from the leg.

Like veal, lamb is classified into a foresaddle and a hindsaddle.

What is the only cut from the loin that is NOT tender?

The primal rack is also known as the hotel rack.

What makes lamb unique among meat animals commonly used in foodservice?

What is the difference between domestic and imported lamb?

All of the meat found in the primal lamb loin is very tender.

The primal lamb rack contains seven rib bones.

Lamb has a strong and distinctive flavor.

Lamb is one meat animal that is practical for restaurants to receive whole.

When purchasing agneau-pre-salé for roasting whole, the goat should be less than 5 months old.

The sirloin end of the lamb leg is more tender than the shank end.

Under what conditions should a food service operation purchase whole lamb?

Most goats are bred for milk and cheese production.

What are the small ribs taken from the primal breast called?

Historically, why were meats threaded on a skewer before grilling?

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