True And False Section B

Front 1

The three grades of chicken are 1, 2, and 3

Back 1

False

Front 2

Because foie gras is only available as an import item, it is highly valued and extremely expensive

Back 2

False

Front 3

The keel bone is often left attached to the breast when preparing a supreme

Back 3

False

Front 4

Pan-fried items may be finished in the oven to complete cooking

Back 4

True

Front 5

Because the cooking process is so quick, carryover cooking is not a concern when sauteing

Back 5

False

Front 6

Meats should ideally be stored between 32 and 36 F?

Back 6

True

Front 7

By law, meats do not need to be inspected but they do need to be graded

Back 7

False

Front 8

Brisket comes from the loin primal

Back 8

False

Front 9

Meats should be seared before they are roasted

Back 9

False

Front 10

Marbling in a piece of beef should be avoided

Back 10

False

Front 11

A cut of beef that comes from the rib is typically tough and needs to be simmered

Back 11

False
It's tender

Front 12

A cut of beef from the chuck would be best prepared seasoned and grilled

Back 12

False
Should be stewing, simmering, and braising

Front 13

The most accurate way of determining doneness in a roast is by using a thermometer

Back 13

True

Front 14

The average aging time for quality beef is 14-21 days

Back 14

True

Front 15

The larger an item the longer it will continue to have carry over cooking

Back 15

True