Exam 14: Veal

The shank is often purchased separated from the breast.

When the primal cuts are made,the veal foreshank is attached to the:

Osso buco is derived from the:

Veal is sold in quarters.

Which veal organ is marketed as sweetbreads?

Most of the veal breast bones are actually cartilaginous,rather than bony.

The grades of veal available in Canada are:

The flesh of free-range veal is usually lighter than the flesh of formula-fed veal.

Which cut of veal is best prepared by stewing?

Veal is the meat of young,formula-fed or free-range calves weighing less that 160 kg,hide off.

Which primal cut produces the most cutlets?

Veal scallops (cutlets)are fabricated from the leg.

Veal carcasses are graded for quality based on the meat's ____________,overall ______________,and ____________________.

Veal émincé is finely chopped,lean veal.

Veal chops are cut from:

A veal blanquette is prepared by first sautéing the meat without any colour.

The shoulder of veal is sometimes referred to as the _____________.

The primal cuts of veal are the same as the primal cuts of beef.

Together,the loin and rib of veal form the:

Veal is a by-product of the dairy industry.