415C Meat, Poultry & Seafood Cookery 1 — Questions and Answers
Question 1: What is the correct internal temperature for medium-rare beef in Canada?
- 52°C
- 63°C (Correct answer)
- 71°C
- 74°C
Correct answer: 63°C
Medium-rare beef is cooked to an internal temperature of 63°C, balancing food safety with desired doneness.
Question 2: Which primal cut of beef does the tenderloin come from?
- Chuck
- Rib
- Short loin / sirloin (Correct answer)
- Round
Correct answer: Short loin / sirloin
The tenderloin runs through the short loin and sirloin primals, making it one of the most tender and prized cuts.
Question 3: What cooking method is most appropriate for tough, collagen-rich cuts like beef brisket?
- Grilling over high heat
- Braising at low temperature for a long time (Correct answer)
- Pan-searing and serving immediately
- Deep-frying
Correct answer: Braising at low temperature for a long time
Braising at low temperatures for extended periods converts tough collagen into gelatin, tenderizing cuts like brisket.
Question 4: What is the purpose of 'resting' meat after cooking?
- To allow it to cool completely before slicing
- To allow juices to redistribute throughout the muscle fibres (Correct answer)
- To continue cooking it to the desired temperature
- To improve the colour of the crust
Correct answer: To allow juices to redistribute throughout the muscle fibres
Resting allows muscle fibres to relax and reabsorb juices that were forced to the centre during cooking, resulting in a juicier product.
Question 5: Which method is used to identify freshness in whole fish?
- Cloudy eyes, red gills, firm flesh
- Bright clear eyes, bright red gills, firm flesh that springs back (Correct answer)
- Dull eyes, brown gills, soft flesh
- Strong ammonia smell and slimy skin
Correct answer: Bright clear eyes, bright red gills, firm flesh that springs back
Fresh whole fish have bright, clear eyes, vivid red gills, firm flesh that springs back when pressed, and a mild sea smell.
Question 6: What is the 'carry-over cooking' effect?
- Food continues to cook from residual heat after being removed from the heat source (Correct answer)
- The process of marinating meat before cooking
- Using leftover cooked meat in a new preparation
- Cooking meat in a low-temperature oven to a target temperature
Correct answer: Food continues to cook from residual heat after being removed from the heat source
Carry-over cooking occurs when residual heat within a food item continues to raise its internal temperature after removal from the heat source.
415C Meat, Poultry & Seafood Cookery 1
What is the correct internal temperature for medium-rare beef in Canada?