415C Meat Cookery 2

Question 1

What is the difference between white meat and dark meat in poultry, and how does this affect cooking?

Accepted Answer

White meat (breast) has less myoglobin and connective tissue, cooking faster and drying out more easily; dark meat (thigh, leg) has more myoglobin and fat, tolerating longer cooking

Answer

White meat is chicken; dark meat is duck

Answer

White meat is raw; dark meat is cooked

Answer

There is no nutritional or cooking difference

Question 2

What is the correct technique for searing meat?

Accepted Answer

Pat meat dry, heat pan until very hot, add oil, then place meat without overcrowding and avoid moving it until a brown crust forms

Answer

Place meat in a cold pan and gradually increase heat

Answer

Coat meat in flour and cook in moderate oil

Answer

Cook meat with the lid on at medium heat

Question 3

What is connective tissue in meat and how does it respond to different cooking methods?

Accepted Answer

Collagen and elastin that hold muscle fibres together; collagen converts to gelatin with long, slow, moist cooking while elastin remains tough

Answer

It is the fat marbling that melts during cooking

Answer

It is the outer membrane that should be removed before cooking

Answer

It is the blood supply that drains during aging

Question 4

What is the proper procedure for carving a whole roasted chicken?

Accepted Answer

Remove legs and thighs first, then wings, then slice the breast meat off the bone

Answer

Cut it in half down the centre

Answer

Slice straight across the breast while still on the carcass

Answer

Pull all the meat off with forks

Question 5

What is dry aging and how does it improve beef?

Accepted Answer

Hanging or storing beef in a controlled environment (0°C to 2°C, 80-85% humidity) for weeks, allowing enzymes to tenderize the meat and concentrate flavour through moisture loss

Answer

Storing beef in a dry pantry for a few days

Answer

Rubbing beef with salt and hanging it to make jerky

Answer

Freezing beef for extended periods

Question 6

What is the correct method for fabricating (butchering) a bone-in pork loin into chops?

Accepted Answer

Measure consistent thickness, cut between the ribs using a sharp knife, and trim excess fat to a uniform thickness of about 6 mm (1/4 inch)

Answer

Use a cleaver to hack through the bones randomly

Answer

Cut only with an electric saw regardless of chop thickness

Answer

Remove all bones first, then slice the boneless loin