Exam 15: Cooking Fish and Shellfish

Math (Metric) For each of the math questions, write the correct answer on the lines below. -You are planning on serving 30 guests each a 220 gram portion of rib roast. Suppose that the percent yield is 60%. How much rib roast will you need to order in kilograms? Round your answer up the nearest whole number. __________

Because of its lack of _______________, loin of venison is usually cooked rare.

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

Which of the following is not one of the steps in the preparation of sweetbreads?

Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat.

Which of the following statements is false in regard to meat inspection?

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

A beef carcass is a whole animal, minus its _____.

Why is it better to thaw meats before you cook them?

__________ is the correct sequence of meat cuts as they progress from largest $\to$ smallest?

The correct order of the components of meat (from the highest percentage component $\to$ lowest percentage component) is __________.

Which of the following is not a muscle meat?

Which of the following statements about the importance of knowing the bone structure of meat animals is incorrect?

Which of the following contains the other three?

Which of the following is naturally tender and does not require long, slow cooking?

Identify the fabricated cuts of lamb. Choose the correct name for this fabricated cut of meat.

A well-marbled prime (top grade) steak tastes "beefier" than the same cut of a lower grade because it contains more __________.

Identify the fabricated cuts of beef. Choose the correct name for this fabricated cut of meat.

Which of the following is not from a forequarter of beef?

When ordering a cut of meat from a supplier, you must specify its _______.