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64 Cards in this Set
- Front
- Back
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This is not a primal cut of beef. |
Beef Tenderloin |
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What is the best method of cooking for boneless brisket? |
Simmering |
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What is the most beef consumed? |
Steers |
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What is not part of the tenderloin? |
Hanging Tenderloin |
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Most steak are cut from which part of the cow? |
Hindquarter |
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All fat should not be ____ on the cow. |
Trimmed |
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What is located in front of the sirloin? |
Short Loin |
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Offal meat is best cooked? |
Moist-Heat |
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Prime Rib grades USDA Prime |
False |
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Veal should be prepared by |
Stewing |
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Where are veal chops cut from? |
Rib or Loin |
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What is used for suet? |
Barding, Forcemeat, Deep Frying |
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What is not true about veal? |
Marbling |
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What is the organ for sweetbreads? |
Thymus Glands |
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Why press sweetbreads? |
Firms and improves texture |
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Veal bones are ____. |
Cartilage |
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Calves liver popular because |
tender-milder than beef liver. |
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Formula/Free range are |
Not the same |
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Veal scallops fabricated from leg |
True |
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Primal cuts from veal and beef |
are not the same. |
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Veal is the by product of the |
dairy industry |
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Veal hotel rack is a |
double rib. |
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Young goat is a |
Kid |
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Small ribs from lamb breast |
Denver ribs |
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Conditions to purchase whole kamv |
Trim and bones, equipment storage, and skills |
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Best method for cooking lamb shoulder |
Braising |
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What is the difference between domestic and imported? |
N |
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The primal rack is the hotel rack. |
True |
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Lamb has a strong and distinctive flavor. |
True |
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Lamb is practical to receive whole. |
True |
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What is the difference between domestic and imported? |
Domestic is grain fed. |
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Goats are bred for milk and cheese. |
True |
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What is mutton? |
Sheep slaughtered after 1 year. |
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What prevents game birds from drying out? |
Cook medium rare, baste, bard |
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What prevents game birds from drying out? |
Cook medium rare, baste, bard |
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What is the most popular game? |
Pheasant |
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What prevents game birds from drying out? |
Cook medium rare, baste, bard |
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What is the most popular game? |
Pheasant |
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Examples of ground game. |
Bear, squirrels, rattlesnakes |
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What prevents game birds from drying out? |
Cook medium rare, baste, bard |
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What is the most popular game? |
Pheasant |
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Examples of ground game. |
Bear, squirrels, rattlesnakes |
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What is saddle? |
Venison loin attached to a backbone |
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What prevents game birds from drying out? |
Cook medium rare, baste, bard |
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What is the most popular game? |
Pheasant |
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Examples of ground game. |
Bear, squirrels, rattlesnakes |
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What is saddle? |
Venison loin attached to a backbone |
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Game bird should be cooked |
Medium rare |
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Furred game is marinated in red wine to |
Impart traditional flavors |
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Flavoring that compliment gane |
Fruit, apricots, berries, peaches, pears, plums, wine, or vinegar |
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Wild game birds are not |
Legally sold in the US |
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Less tender cuts of game are |
Good for forcemeats |
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Wild game birds are not |
Legally sold in the US |
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Less tender cuts of game are |
Good for forcemeats |
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Fresh fans does nlg |
have to be hung to age. |
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Wild game birds are not |
Legally sold in the US |
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Less tender cuts of game are |
Good for forcemeats |
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Fresh fans does nlg |
have to be hung to age. |
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Game birds are butchered same as |
Domestics poultry |
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Wild game birds are not |
Legally sold in the US |
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Less tender cuts of game are |
Good for forcemeats |
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Fresh fans does nlg |
have to be hung to age. |
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Game birds are butchered same as |
Domestics poultry |
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Frozen game meat should be used |
within 4 months. |
