Exam 14: Veal

Calves' liver is popular because it is more tender and mild than beef liver is.

The foresaddle is separated between which sets of ribs:

Veal sweetbreads are pressed after poaching to:

Veal blanquette is finished with an egg yolk and a cream liaison just prior to service.

The meat from formula-fed calves and free-range calves is the same.

The veal shoulder best suited for:

Veal kidneys are most often prepared by:

Which of the following statements is not true of veal?

What is the most common fabricated cut derived from the leg?

Formula-fed veal is also fed some grass.

Which of the following veal organs are commonly used in food service operations?

Veal is prized for its low fat content.

Sweetbreads are pressed to remove impurities and fat.

Many veal bones are actually cartilage.

The primal veal leg consist of:

The shoulder separated from the rib:

Which primal cut is the largest?