Question 1

In addition to tenderness, another goal of cooking is to _____.

Accepted Answer

A)  develop flavor 
B)  develop appearance 
C)  prevent excessive shrinkage and nutrient loss 
D)  all of these 
A)  develop flavor 
B)  develop appearance 
C)  prevent excessive shrinkage and nutrient loss 
D)  all of these

Question 2

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

Accepted Answer

A)  flank 
B)  sirloin 
C)  brisket 
D)  short loin 
A)  flank 
B)  sirloin 
C)  brisket 
D)  short loin

Question 3

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

Accepted Answer

A)  lamb loin roast 
B)  lamb, square-cut shoulder, whole 
C)  lamb, boneless shoulder, rolled and tied 
D)  lamb foreshank 
E)  lamb, whole leg 
A)  lamb loin roast 
B)  lamb, square-cut shoulder, whole 
C)  lamb, boneless shoulder, rolled and tied 
D)  lamb foreshank 
E)  lamb, whole leg

Question 4

Tenderness in cooked meat is determined by __________.

Accepted Answer

A)  the cooking method used 
B)  the maturity of the animal 
C)  the specific cut used 
D)  all of these 
A)  the cooking method used 
B)  the maturity of the animal 
C)  the specific cut used 
D)  all of these

Question 5

If we moved along the backbone of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts.

Accepted Answer

A)  chuck $\to$ rib $\to$ loin $\to$ round 
B)  round $\to$ loin $\to$ rib $\to$ chuck 
C)  loin $\to$ round $\to$ chuck $\to$ rib 
D)  rib $\to$ chuck $\to$ round $\to$ loin 
A)  chuck $\to$ rib $\to$ loin $\to$ round 
B)  round $\to$ loin $\to$ rib $\to$ chuck 
C)  loin $\to$ round $\to$ chuck $\to$ rib 
D)  rib $\to$ chuck $\to$ round $\to$ loin

Question 6

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

Accepted Answer

A)  lamb loin roast 
B)  lamb, square-cut shoulder, whole 
C)  lamb, boneless shoulder, rolled and tied 
D)  lamb foreshank 
E)  lamb, whole leg 
A)  lamb loin roast 
B)  lamb, square-cut shoulder, whole 
C)  lamb, boneless shoulder, rolled and tied 
D)  lamb foreshank 
E)  lamb, whole leg

Question 7

Which of the following is true about sweetbreads?

Accepted Answer

A)  They are relatively inexpensive. 
B)  They are found in mature cattle, but not in calves. 
C)  They should be soaked and blanched before they are cooked. 
D)  They tend to be strong in flavor and tough in texture, so they must be cooked for much longer times in order to weaken their flavor and break down their connective tissues. 
A)  They are relatively inexpensive. 
B)  They are found in mature cattle, but not in calves. 
C)  They should be soaked and blanched before they are cooked. 
D)  They tend to be strong in flavor and tough in texture, so they must be cooked for much longer times in order to weaken their flavor and break down their connective tissues.

Question 8

A primal cut is fabricated when it is _____.

Accepted Answer

A)  placed in a Cryovac bag while it is still green 
B)  cut up and trimmed in various ways 
C)  covered with cloth to protect it from mold and bacteria 
D)  allowed to age in a temperature- and humidity-controlled environment 
A)  placed in a Cryovac bag while it is still green 
B)  cut up and trimmed in various ways 
C)  covered with cloth to protect it from mold and bacteria 
D)  allowed to age in a temperature- and humidity-controlled environment

Question 9

Which of the following is the correct order of Canadian beef grades if they are arranged from the lowest grade $\to$ highest grade.

Accepted Answer

A)  Canada Prime $\to$ Canada A $\to$ Canada AA 
B)  Canada AAA $\to$ Canada B $\to$ Canada D 
C)  Canada D $\to$ Canada B $\to$ Canada AAA $\to$ Canada Prime 
D)  none of these 
A)  Canada Prime $\to$ Canada A $\to$ Canada AA 
B)  Canada AAA $\to$ Canada B $\to$ Canada D 
C)  Canada D $\to$ Canada B $\to$ Canada AAA $\to$ Canada Prime 
D)  none of these

Question 10

The collagen in meat can be broken down by __________.

Accepted Answer

A)  acid 
B)  enzymes 
C)  long, slow cooking in the presence of moisture 
D)  all of these 
A)  acid 
B)  enzymes 
C)  long, slow cooking in the presence of moisture 
D)  all of these

Question 11

Meat cuts are based on __________.

Accepted Answer

A)  the muscle and bone structure of the meat 
B)  uses and appropriate cooking methods of various parts of the animal 
C)  both the muscle and bone structure of the meat and uses and appropriate cooking methods of various parts of the animal 
D)  neither the muscle and bone structure of the meat nor uses and appropriate cooking methods of various parts of the animal 
A)  the muscle and bone structure of the meat 
B)  uses and appropriate cooking methods of various parts of the animal 
C)  both the muscle and bone structure of the meat and uses and appropriate cooking methods of various parts of the animal 
D)  neither the muscle and bone structure of the meat nor uses and appropriate cooking methods of various parts of the animal

Question 12

The doneness of broiled or grilled steaks is normally tested by __________.

Accepted Answer

A)  testing the internal temperature with a meat thermometer 
B)  piercing the meat with a skewer or fork and checking the color of the juices 
C)  observing the broiling time given on a meat broiling chart, based on the weight of the steak and broiler temperature 
D)  pressing on the steak to feel how firm it is 
A)  testing the internal temperature with a meat thermometer 
B)  piercing the meat with a skewer or fork and checking the color of the juices 
C)  observing the broiling time given on a meat broiling chart, based on the weight of the steak and broiler temperature 
D)  pressing on the steak to feel how firm it is

Question 13

A federal inspection stamp on a cut of meat indicates that the cut was found to be

Accepted Answer

A)  properly aged. 
B)  wholesome and fit to eat. 
C)  tender and of good quality. 
D)  a good proportion of lean to fat. 
E)  all of these. 
A)  properly aged. 
B)  wholesome and fit to eat. 
C)  tender and of good quality. 
D)  a good proportion of lean to fat. 
E)  all of these.

Question 14

Which of these sets of words or phrases correctly completes the following sentence? If the interior temperature of a piece of beef is __________, then it is __________.

Accepted Answer

A)  130°F (54°
C) , medium 
B)  160°F (71°
C) , well done 
C)  104-145°F (60-63°
C) , rare 
D)  none of these 
A)  130°F (54°
C) , medium 
B)  160°F (71°
C) , well done 
C)  104-145°F (60-63°
C) , rare 
D)  none of these

Question 15

The heat of cooking affects tenderness of meat by _____.

Accepted Answer

A)  toughening protein 
B)  tenderizing connective tissue 
C)  both toughening protein and tenderizing connective tissue 
D)  neither toughening protein nor tenderizing connective tissue 
A)  toughening protein 
B)  tenderizing connective tissue 
C)  both toughening protein and tenderizing connective tissue 
D)  neither toughening protein nor tenderizing connective tissue

Question 16

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

Accepted Answer

A)  beef tenderloin, trimmed 
B)  beef shank, cross cuts 
C)  beef knuckle, untrimmed 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef tenderloin, trimmed 
B)  beef shank, cross cuts 
C)  beef knuckle, untrimmed 
D)  beef boneless strip loin 
E)  beef short loin

Question 17

Beef brisket has a coarser texture than beef tenderloin because __________.

Accepted Answer

A)  it has a higher fat content 
B)  it has larger muscle fibers and more connective tissue 
C)  it has less protein 
D)  all of these 
A)  it has a higher fat content 
B)  it has larger muscle fibers and more connective tissue 
C)  it has less protein 
D)  all of these

Question 18

Which of the following statements about variety meats is false?

Accepted Answer

A)  Liver should always be cooked well done. 
B)  Veal and lamb kidneys are usually broiled or sautéed 
C)  If brains are to be deep-fried, they should be poached first. 
D)  You would not find sweetbreads in a mature beef animal. 
A)  Liver should always be cooked well done. 
B)  Veal and lamb kidneys are usually broiled or sautéed 
C)  If brains are to be deep-fried, they should be poached first. 
D)  You would not find sweetbreads in a mature beef animal.

Question 19

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

Accepted Answer

A)  beef strip loin 
B)  beef shank, cross cuts 
C)  beef knuckle, untrimmed 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef strip loin 
B)  beef shank, cross cuts 
C)  beef knuckle, untrimmed 
D)  beef boneless strip loin 
E)  beef short loin

Question 20

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For a banquet dinner, each of the 60 guests will be served a 180 g portion of roast pork. If a 5 kg shoulder yields 3.8 kg ounces of roast pork, how much pork shoulder needs to be ordered? __________

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Exam 15: Cooking Fish and Shellfish

In addition to tenderness, another goal of cooking is to _____.

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

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

Tenderness in cooked meat is determined by __________.

If we moved along the backbone of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts.

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

Which of the following is true about sweetbreads?

A primal cut is fabricated when it is _____.

Which of the following is the correct order of Canadian beef grades if they are arranged from the lowest grade →\to→ highest grade.

The collagen in meat can be broken down by __________.

Meat cuts are based on __________.

The doneness of broiled or grilled steaks is normally tested by __________.

A federal inspection stamp on a cut of meat indicates that the cut was found to be

Which of these sets of words or phrases correctly completes the following sentence? If the interior temperature of a piece of beef is __________, then it is __________.

The heat of cooking affects tenderness of meat by _____.

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

Beef brisket has a coarser texture than beef tenderloin because __________.

Which of the following statements about variety meats is false?

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

Math (Metric) For each of the math questions, write the correct answer on the lines below. -For a banquet dinner, each of the 60 guests will be served a 180 g portion of roast pork. If a 5 kg shoulder yields 3.8 kg ounces of roast pork, how much pork shoulder needs to be ordered? __________

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Which of the following is the correct order of Canadian beef grades if they are arranged from the lowest grade $\to$ highest grade.

Which of these sets of words or phrases correctly completes the following sentence? If the interior temperature of a piece of beef is , then it is .