Exam 13: Principles of Meat Cookery

Grilling is an appropriate cooking technique only for tender cuts of meat.

What process helps control the presence of microorganisms such as E. coli in meat?

Quality grades indicate how tender and flavorful a cut of meat will be.

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

How are roasts of meat traditionally cut?

Meat from animals that are grass-fed may be leaner than meat raised conventionally.

What is the appearance and texture of a medium-rare grilled lamb chop?

Which of the following are acceptable ways to determine the doneness of meat cooked sous vide?

What is the process that continues to cook a roast once it is removed from the oven?

Which of the following is NOT a thin, boneless cut of meat?

Name three different types of stews.

What is the term for the streaks of white fat found in lean muscle tissue?

Fresh meat should be stored between 30°F and 35°F.

What is the protein in connective tissue that breaks down into gelatin when cooked with moist heat?

Wet aging is the process of storing fresh meats in an environment of controlled temperature, humidity and air flow for up to six weeks.

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

Describe one way to finish meat cooked sous vide before serving.

What is the term for cutting primals or subprimals of meat into smaller portions?

Purchasing portion controlled meat is always more economical than purchasing whole carcasses.

What is the term for covering the surface of meat or poultry with thin slices of fatback or bacon?