Question 1

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

Accepted Answer

A)  beef chuck, boneless, separated into blade clod, and arm 
B)  beef shank, cross cuts 
C)  beef knuckle, untrimmed 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef chuck, boneless, separated into blade clod, and arm 
B)  beef shank, cross cuts 
C)  beef knuckle, untrimmed 
D)  beef boneless strip loin 
E)  beef short loin

Question 2

Which of the following is the best method for cutting up oxtails?

Accepted Answer

A)  Cut into sections with a cleaver. 
B)  Cut apart at the joints with a French knife or butcher knife. 
C)  Cut into large pieces with a band saw. 
D)  none of these 
A)  Cut into sections with a cleaver. 
B)  Cut apart at the joints with a French knife or butcher knife. 
C)  Cut into large pieces with a band saw. 
D)  none of these

Question 3

__________ is the main source of flavor in meat.

Accepted Answer

A)  Fat 
B)  Protein 
C)  Carbohydrate 
D)  none of these 
A)  Fat 
B)  Protein 
C)  Carbohydrate 
D)  none of these

Question 4

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

Accepted Answer

A)  beef chuck, boneless, separated into blade, clod, and arm 
B)  beef rib steak 
C)  beef porterhouse steak 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef chuck, boneless, separated into blade, clod, and arm 
B)  beef rib steak 
C)  beef porterhouse steak 
D)  beef boneless strip loin 
E)  beef short loin

Question 5

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

Accepted Answer

A)  lamb arm chop 
B)  lamb, square-cut shoulder, whole 
C)  lamb shoulder blade chop 
D)  lamb rib chop 
E)  lamb loin chop 
A)  lamb arm chop 
B)  lamb, square-cut shoulder, whole 
C)  lamb shoulder blade chop 
D)  lamb rib chop 
E)  lamb loin chop

Question 6

Which of the following is true about the connective tissue in meat?

Accepted Answer

A)  It is tough. 
B)  It is concentrated most highly in younger animals. 
C)  It is concentrated most highly in muscles that are less exercised. 
D)  all of these 
A)  It is tough. 
B)  It is concentrated most highly in younger animals. 
C)  It is concentrated most highly in muscles that are less exercised. 
D)  all of these

Question 7

Adding fat to the surface of a meat to protect it from drying out during the cooking process is known as __________.

Accepted Answer

A)  larding 
B)  barding 
C)  marbling 
D)  coagulation 
A)  larding 
B)  barding 
C)  marbling 
D)  coagulation

Question 8

Shoulder, breast, hotel rack, shank, loin, and leg are primal cuts of __________.

Accepted Answer

A)  veal 
B)  pork 
C)  lamb 
D)  either veal or lamb 
A)  veal 
B)  pork 
C)  lamb 
D)  either veal or lamb

Question 9

Rib and loin cuts of beef and lamb are almost always cooked in one of three ways. Which of the following is not one these ways?

Accepted Answer

A)  grilling 
B)  broiling 
C)  braising 
D)  roasting 
A)  grilling 
B)  broiling 
C)  braising 
D)  roasting

Question 10

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

Accepted Answer

A)  beef rib, roast ready 
B)  beef shank, cross cuts 
C)  beef inside (top) round 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef rib, roast ready 
B)  beef shank, cross cuts 
C)  beef inside (top) round 
D)  beef boneless strip loin 
E)  beef short loin

Question 11

Which of the following is true about storing fresh meats?

Accepted Answer

A)  Store fresh meat at 32°-36°F (0°-2°
C) . 
B)  Meat that is going bad can be rescued by freezing it. 
C)  Open Cryovac-wrapped meats as soon as they are delivered. 
D)  Be sure to wrap fresh meat tightly to protect it from bacterial growth. 
A)  Store fresh meat at 32°-36°F (0°-2°
C) . 
B)  Meat that is going bad can be rescued by freezing it. 
C)  Open Cryovac-wrapped meats as soon as they are delivered. 
D)  Be sure to wrap fresh meat tightly to protect it from bacterial growth.

Question 12

Which of the following statements is true?

Accepted Answer

A)  Low heat toughens and shrinks protein and results in excessive moisture loss. 
B)  Roasts cooked at high temperature have better yields than those cooked at low temperature. 
C)  Because liquid or steam does not conduct heat as well as air, it is best to boil meat, not simmer it. 
D)  Broiled meat stays tender because it is done so quickly that the inside of the meat never gets very hot. 
A)  Low heat toughens and shrinks protein and results in excessive moisture loss. 
B)  Roasts cooked at high temperature have better yields than those cooked at low temperature. 
C)  Because liquid or steam does not conduct heat as well as air, it is best to boil meat, not simmer it. 
D)  Broiled meat stays tender because it is done so quickly that the inside of the meat never gets very hot.

Question 13

During dry aging, meat is __________.

Accepted Answer

A)  protected from the air 
B)  packaged or wrapped carefully 
C)  sometimes treated with ultraviolet light 
D)  all of these 
A)  protected from the air 
B)  packaged or wrapped carefully 
C)  sometimes treated with ultraviolet light 
D)  all of these

Question 14

Meat containing elastin can be tenderized by __________.

Accepted Answer

A)  grinding 
B)  pounding and cubing 
C)  slicing very thin against the grain 
D)  all of these 
A)  grinding 
B)  pounding and cubing 
C)  slicing very thin against the grain 
D)  all of these

Question 15

Dry heat is the preferred cooking method for _____.

Accepted Answer

A)  brisket 
B)  short ribs 
C)  stew meat 
D)  club steaks 
A)  brisket 
B)  short ribs 
C)  stew meat 
D)  club steaks

Question 16

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

Accepted Answer

A)  pork tenderloin 
B)  full pork loin (includes ribs) 
C)  pork shoulder butt 
D)  pork rib half and loin half roasts 
E)  pork loin chops 
A)  pork tenderloin 
B)  full pork loin (includes ribs) 
C)  pork shoulder butt 
D)  pork rib half and loin half roasts 
E)  pork loin chops

Question 17

Collagen is _____, and elastin is __________.

Accepted Answer

A)  yellow in color, white in color 
B)  dissolved by acid, not dissolved by acid 
C)  not broken down by cooking, broken down by cooking 
D)  all of these 
A)  yellow in color, white in color 
B)  dissolved by acid, not dissolved by acid 
C)  not broken down by cooking, broken down by cooking 
D)  all of these

Question 18

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

Accepted Answer

A)  beef round steak 
B)  beef shank, cross cuts 
C)  beef rib steak 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef round steak 
B)  beef shank, cross cuts 
C)  beef rib steak 
D)  beef boneless strip loin 
E)  beef short loin

Question 19

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

Accepted Answer

A)  beef T-bone steak 
B)  beef shank, cross cuts 
C)  beef rib steak 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef T-bone steak 
B)  beef shank, cross cuts 
C)  beef rib steak 
D)  beef boneless strip loin 
E)  beef short loin

Question 20

The trade name Cryovac is most closely related to __________.

Accepted Answer

A)  dry aging 
B)  wet aging 
C)  yield grading 
D)  fabricated cuts 
A)  dry aging 
B)  wet aging 
C)  yield grading 
D)  fabricated cuts

Exam 15: Cooking Fish and Shellfish

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

Which of the following is the best method for cutting up oxtails?

__________ is the main source of flavor in meat.

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

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

Which of the following is true about the connective tissue in meat?

Adding fat to the surface of a meat to protect it from drying out during the cooking process is known as __________.

Shoulder, breast, hotel rack, shank, loin, and leg are primal cuts of __________.

Rib and loin cuts of beef and lamb are almost always cooked in one of three ways. Which of the following is not one these ways?

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

Which of the following is true about storing fresh meats?

Which of the following statements is true?

During dry aging, meat is __________.

Meat containing elastin can be tenderized by __________.

Dry heat is the preferred cooking method for _____.

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

Collagen is _____, and elastin is __________.

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

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

The trade name Cryovac is most closely related to __________.

The Food Service Industry

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Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

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Understanding Meats and Game

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Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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Collagen is _, and elastin is ______.