Question 1

Which of the following muscular variety meats would you be most likely to slice and serve in a sandwich?

Accepted Answer

A)  tripe 
B)  heart 
C)  oxtails 
D)  tongue 
A)  tripe 
B)  heart 
C)  oxtails 
D)  tongue

Question 2

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 3

If a piece of meat feels moderately firm and resilient, and springs back readily when it is pressed, then it has been cooked to __________.

Accepted Answer

A)  rare 
B)  medium 
C)  well done 
D)  none of these 
A)  rare 
B)  medium 
C)  well done 
D)  none of these

Question 4

The French word for rabbit, often used on menus, is__________.

Accepted Answer

A)  lapin 
B)  chevreuil 
C)  lièvre 
D)  rabbé 
A)  lapin 
B)  chevreuil 
C)  lièvre 
D)  rabbé

Question 5

Browning meat at a high temperature before roasting may be done

Accepted Answer

A)  with certain small roasts to develop flavor and color. 
B)  to seal the pores of the meat to keep in juices. 
C)  to speed cooking time. 
D)  none of these. High heat should never be used for roast meats. 
A)  with certain small roasts to develop flavor and color. 
B)  to seal the pores of the meat to keep in juices. 
C)  to speed cooking time. 
D)  none of these. High heat should never be used for roast meats.

Question 6

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 7

The most popular grade of fresh beef sold in restaurants and in retail outlets is

Accepted Answer

A)  Canada Prime 
B)  Canada AAA 
C)  Canada AA 
D)  Canada A 
A)  Canada Prime 
B)  Canada AAA 
C)  Canada AA 
D)  Canada A

Question 8

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 9

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 90 grams portion of rib roast (as part of a canapé). How many pounds of rib roast will need to be ordered based on a 50% yield? __________

Accepted Answer

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

Question 10

Which of the following is the correct series of beef cuts arranged from most $\to$ least tender?

Accepted Answer

A)  loin and rib $\to$ chuck and shoulder $\to$ leg and round $\to$ shanks, breast, brisket, and flank 
B)  chuck and shoulder $\to$ leg and round $\to$ shanks, breast, brisket, and flank $\to$ loin and rib 
C)  shanks, breast, brisket, and flank $\to$ loin and rib $\to$ leg and round $\to$ chuck and shoulder 
D)  leg and round $\to$ loin and rib $\to$ shanks, breast, brisket, and flank $\to$ chuck and shoulder 
A)  loin and rib $\to$ chuck and shoulder $\to$ leg and round $\to$ shanks, breast, brisket, and flank 
B)  chuck and shoulder $\to$ leg and round $\to$ shanks, breast, brisket, and flank $\to$ loin and rib 
C)  shanks, breast, brisket, and flank $\to$ loin and rib $\to$ leg and round $\to$ chuck and shoulder 
D)  leg and round $\to$ loin and rib $\to$ shanks, breast, brisket, and flank $\to$ chuck and shoulder

Question 11

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 12

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-An untrimmed rack of lamb weighs 1.3 kg. After frenching the rib bones, the cleaned rack weighs 810 grams. How much trim is there from the rack of lamb? __________

Accepted Answer

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

Question 13

You would be most likely to use a thermometer if you were measuring the doneness of a piece of meat cooked with ___________ heat.

Accepted Answer

A)  dry 
B)  wet 
C)  steam 
D)  pressure 
A)  dry 
B)  wet 
C)  steam 
D)  pressure

Question 14

Which of the following types of meat is not yield graded?

Accepted Answer

A)  veal 
B)  beef 
C)  pork 
D)  lamb 
A)  veal 
B)  beef 
C)  pork 
D)  lamb

Question 15

The property of a cut of meat that is most important in determining its cooking time is __________.

Accepted Answer

A)  age 
B)  grade 
C)  weight 
D)  thickness 
A)  age 
B)  grade 
C)  weight 
D)  thickness

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

The term green meat refers to meat that is

Accepted Answer

A)  low grade meat. 
B)  spoiled meat that has developed mold. 
C)  meat that is not aged or softened enough. 
D)  meat that is aged in a vacuum pack. 
A)  low grade meat. 
B)  spoiled meat that has developed mold. 
C)  meat that is not aged or softened enough. 
D)  meat that is aged in a vacuum pack.

Question 18

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 porterhouse steak 
C)  beef rib steak 
D)  beef boneless strip loin 
E)  beef short loin 
A)  beef T-bone steak 
B)  beef porterhouse steak 
C)  beef rib steak 
D)  beef boneless strip loin 
E)  beef short loin

Question 19

About 75 percent of muscle tissue, or meat is

Accepted Answer

A)  protein. 
B)  water. 
C)  fat. 
D)  collagen. 
A)  protein. 
B)  water. 
C)  fat. 
D)  collagen.

Question 20

Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors?

Accepted Answer

A)  Can you use all cuts and lean trim on your menu? 
B)  How much meat-cutting skills do you or your staff have? 
C)  Which form gives you the best cost per portion, after figuring in labor costs? 
D)  Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)? 
A)  Can you use all cuts and lean trim on your menu? 
B)  How much meat-cutting skills do you or your staff have? 
C)  Which form gives you the best cost per portion, after figuring in labor costs? 
D)  Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)?

Exam 15: Cooking Fish and Shellfish

Which of the following muscular variety meats would you be most likely to slice and serve in a sandwich?

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

If a piece of meat feels moderately firm and resilient, and springs back readily when it is pressed, then it has been cooked to __________.

The French word for rabbit, often used on menus, is__________.

Browning meat at a high temperature before roasting may be done

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

The most popular grade of fresh beef sold in restaurants and in retail outlets is

Identify the fabricated cuts of pork. 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. -You are planning on serving 30 guests each a 90 grams portion of rib roast (as part of a canapé). How many pounds of rib roast will need to be ordered based on a 50% yield? __________

Which of the following is the correct series of beef cuts arranged from most →\to→ least tender?

Identify the fabricated cuts of lamb. 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. -An untrimmed rack of lamb weighs 1.3 kg. After frenching the rib bones, the cleaned rack weighs 810 grams. How much trim is there from the rack of lamb? __________

You would be most likely to use a thermometer if you were measuring the doneness of a piece of meat cooked with ___________ heat.

Which of the following types of meat is not yield graded?

The property of a cut of meat that is most important in determining its cooking time is __________.

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

The term green meat refers to meat that is

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

About 75 percent of muscle tissue, or meat is

Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors?

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Which of the following is the correct series of beef cuts arranged from most $\to$ least tender?