Question 1

Calves liver is popular because it is more tender and milder than beef liver.

Accepted Answer

A) True 
 B)False  True

Question 2

Which of the following statements is NOT true of veal?

Accepted Answer

A)  the meat is light pink and firm 
B)  it is the product of young beef calves 
C)  it has marbling 
D)  all of the above 
A)  the meat is light pink and firm 
B)  it is the product of young beef calves 
C)  it has marbling 
D)  all of the above C

Question 3

Why is the meat not browned when making veal fricassee?

Accepted Answer

to retain the white color; fricasees are white stews

Question 4

Most calves slaughtered for veal are between 2 and 4 months old.

Accepted Answer

A) True 
 B)False

Question 5

Where are veal chops cut from?

Accepted Answer

A)  the rib only 
B)  the rib and foreshank 
C)  the rib or loin 
D)  the loin only 
A)  the rib only 
B)  the rib and foreshank 
C)  the rib or loin 
D)  the loin only

Question 6

Which veal organ is the sweetbreads?

Accepted Answer

A)  thymus gland 
B)  liver 
C)  heart 
D)  kidneys 
A)  thymus gland 
B)  liver 
C)  heart 
D)  kidneys

Question 7

Veal scallops are fabricated from the leg.

Accepted Answer

A) True 
 B)False

Question 8

The primal cuts of veal are the same as the primal cuts of beef.

Accepted Answer

A) True 
 B)False

Question 9

What does the primal veal leg consist of?

Accepted Answer

A)  the sirloin and short loin 
B)  the leg only 
C)  the sirloin and the leg 
D)  the leg and the round 
A)  the sirloin and short loin 
B)  the leg only 
C)  the sirloin and the leg 
D)  the leg and the round

Question 10

What is one of the preferred uses for suet?

Accepted Answer

A)  deep-frying 
B)  forcemeats 
C)  barding 
D)  all of the above 
A)  deep-frying 
B)  forcemeats 
C)  barding 
D)  all of the above

Question 11

Many veal bones are actually cartilage.

Accepted Answer

A) True 
 B)False

Question 12

Which cut of veal would be best prepared by stewing?

Accepted Answer

A)  the tenderloin 
B)  the bottom round 
C)  rib chops 
D)  the shoulder 
A)  the tenderloin 
B)  the bottom round 
C)  rib chops 
D)  the shoulder

Question 13

What preparations are suitable for veal breast?

Accepted Answer

answer varies, for e

Question 14

The meat from formula-fed calves and free-range calves is the same.

Accepted Answer

A) True 
 B)False

Question 15

Sweetbreads are soaked and blanched to remove impurities and fat.

Accepted Answer

A) True 
 B)False

Question 16

Describe why veal sweetbreads are pressed after cooking?

Accepted Answer

to firm th

Question 17

The assertive flavor of veal loin makes it ideal to serve with robust sauces made with hot chile peppers, black peppercorns and exotic spices.

Accepted Answer

A) True 
 B)False

Exam 15: Veal

Calves liver is popular because it is more tender and milder than beef liver.

Which of the following statements is NOT true of veal?

Why is the meat not browned when making veal fricassee?

Most calves slaughtered for veal are between 2 and 4 months old.

Where are veal chops cut from?

Which veal organ is the sweetbreads?

Veal scallops are fabricated from the leg.

The primal cuts of veal are the same as the primal cuts of beef.

What does the primal veal leg consist of?

What is one of the preferred uses for suet?

Many veal bones are actually cartilage.

Which cut of veal would be best prepared by stewing?

What preparations are suitable for veal breast?

The meat from formula-fed calves and free-range calves is the same.

Sweetbreads are soaked and blanched to remove impurities and fat.

Describe why veal sweetbreads are pressed after cooking?

The assertive flavor of veal loin makes it ideal to serve with robust sauces made with hot chile peppers, black peppercorns and exotic spices.

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