415C Meat Cookery

Question 1

What are the primal cuts of beef recognized in the Canadian grading system?

Accepted Answer

Chuck, rib, loin, hip, brisket, plate, flank, and shank

Answer

Sirloin, tenderloin, ribeye, T-bone

Answer

Shoulder, leg, rack, and saddle

Answer

Prime, choice, select, and standard

Question 2

What is the internal temperature for medium-rare beef according to Canadian culinary standards?

Accepted Answer

57°C to 60°C (135°F to 140°F)

Answer

49°C (120°F)

Answer

52°C to 54°C (126°F to 130°F)

Answer

63°C (145°F)

Question 3

Why is it important to rest meat after cooking?

Accepted Answer

To allow the juices to redistribute throughout the meat, resulting in a more evenly moist and flavourful result

Answer

To allow seasonings to penetrate the meat

Answer

To make the meat easier to slice with a dull knife

Answer

To allow the meat to cool to a safe temperature

Question 4

Which cooking method is most appropriate for a beef tenderloin?

Accepted Answer

Roasting or grilling using dry-heat methods

Answer

Braising for 3 to 4 hours

Answer

Stewing in liquid until fork-tender

Answer

Boiling in salted water

Question 5

What is the purpose of marinating meat?

Accepted Answer

To add flavour, and in some cases to tenderize through acidic or enzymatic action

Answer

To cook the meat through chemical reactions

Answer

To preserve meat for long-term storage

Answer

To remove bacteria from the surface

Question 6

What is the Canadian beef grading system and what does the top grade indicate?

Accepted Answer

Canada Prime, AAA, AA, A, and lower grades, with Prime indicating the most marbling and tenderness

Answer

Grades 1 through 5, with Grade 1 being the highest

Answer

Choice, Select, Standard, like the US system

Answer

Gold, Silver, Bronze, based on weight