Question 1

Green meat is tough because it has not been aged properly.

Accepted Answer

A) True 
 B)False  True

Question 2

Which of the following is a suitable cut of meat for sautéing?

Accepted Answer

A)  noisette 
B)  paillard 
C)  brisket 
D)  A and B 
E)  all of the above 
A)  noisette 
B)  paillard 
C)  brisket 
D)  A and B 
E)  all of the above C

Question 3

What is the term to describe braised meat that shows little resistance to a fork?

Accepted Answer

fork tender

Question 4

What is left in the bottom of the pan when meat is sautéed and serves as the basis for an accompanying sauce?

Accepted Answer

The answer of What is left in the bottom of...

Question 5

How much oil should you use when pan-frying?

Accepted Answer

A)  less than when sautéing 
B)  more than when sautéing 
C)  more than when deep-frying 
D)  less than when stir-frying 
A)  less than when sautéing 
B)  more than when sautéing 
C)  more than when deep-frying 
D)  less than when stir-frying

Question 6

Which of the following techniques will not help tenderize meat after it is cooked?

Accepted Answer

A)  cutting raw meat against the grain 
B)  grinding meat before cooking 
C)  freezing then thawing the meat before cooking 
D)  pounding thinly sliced meat before cooking 
A)  cutting raw meat against the grain 
B)  grinding meat before cooking 
C)  freezing then thawing the meat before cooking 
D)  pounding thinly sliced meat before cooking

Question 7

How do you gain the greatest yield from a large roast?

Accepted Answer

by cooking

Question 8

What breaks down connective tissue and tenderizes meat during cooking?

Accepted Answer

enzymes an

Question 9

What is the grade assigned to well-marbled meats with thick coverings of fat?

Accepted Answer

The answer of What is the grade assigned to well-marbled...

Question 10

Deep-frying and pan-frying are suitable cooking techniques for less tender cuts of meat.

Accepted Answer

A) True 
 B)False

Question 11

Searing a steak will seal in the juices.

Accepted Answer

A) True 
 B)False

Question 12

What is the measure of the amount of usable meat on a carcass?

Accepted Answer

The answer of What is the measure of the amount...

Question 13

Why is pork not aged?

Accepted Answer

its high f

Question 14

Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

Why might you simmer a particular cut of meat?

Accepted Answer

A)  to add flavor from the cooking liquid 
B)  to extract curing salt or brine 
C)  to make it more tender 
D)  all of the above 
A)  to add flavor from the cooking liquid 
B)  to extract curing salt or brine 
C)  to make it more tender 
D)  all of the above

Question 17

How can you safely defrost frozen meat?

Accepted Answer

A)  in warm water 
B)  in the refrigerator 
C)  in the microwave 
D)  at room temperature 
A)  in warm water 
B)  in the refrigerator 
C)  in the microwave 
D)  at room temperature

Question 18

Less weight is lost when meat is wet aged instead of dry aged.

Accepted Answer

A) True 
 B)False

Question 19

For which type of meat is broiling a suitable cooking method?

Accepted Answer

A)  any cut 
B)  large whole-muscle cuts 
C)  the most tender cuts 
D)  the least tender cuts 
A)  any cut 
B)  large whole-muscle cuts 
C)  the most tender cuts 
D)  the least tender cuts

Question 20

Which of the following is NOT connective tissue?

Accepted Answer

A)  elastin 
B)  silverskin 
C)  subcutaneous fat 
D)  collagen 
A)  elastin 
B)  silverskin 
C)  subcutaneous fat 
D)  collagen

Exam 13: Principles of Meat Cookery

Green meat is tough because it has not been aged properly.

Which of the following is a suitable cut of meat for sautéing?

What is the term to describe braised meat that shows little resistance to a fork?

What is left in the bottom of the pan when meat is sautéed and serves as the basis for an accompanying sauce?

How much oil should you use when pan-frying?

Which of the following techniques will not help tenderize meat after it is cooked?

How do you gain the greatest yield from a large roast?

What breaks down connective tissue and tenderizes meat during cooking?

What is the grade assigned to well-marbled meats with thick coverings of fat?

Deep-frying and pan-frying are suitable cooking techniques for less tender cuts of meat.

Searing a steak will seal in the juices.

What is the measure of the amount of usable meat on a carcass?

Why is pork not aged?

Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.

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

Why might you simmer a particular cut of meat?

How can you safely defrost frozen meat?

Less weight is lost when meat is wet aged instead of dry aged.

For which type of meat is broiling a suitable cooking method?

Which of the following is NOT connective tissue?

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