Cooking Lessons Meat and Poultry Cookery 3 — Questions and Answers
Question 1: Which of the following cuts comes from the shoulder of the pig?
- Boston butt (Correct answer)
- Tenderloin
- Ham
- Spare ribs
Correct answer: Boston butt
Despite its name, the Boston butt is cut from the upper pork shoulder.
Question 2: What is the purpose of trussing a chicken before roasting?
- To promote even cooking and a compact shape (Correct answer)
- To speed up cooking time significantly
- To keep bacteria from entering the cavity
- To tenderize the breast meat
Correct answer: To promote even cooking and a compact shape
Trussing holds the legs and wings close to the body so the bird cooks evenly and holds its shape.
Question 3: When making a pan sauce after sautéing pork chops, what is the term for dissolving the browned bits with liquid?
- Deglazing (Correct answer)
- Emulsifying
- Clarifying
- Tempering
Correct answer: Deglazing
Deglazing uses wine, stock, or another liquid to lift the flavorful fond from the pan.
Question 4: Why is veal generally lighter in color than beef?
- Young calves have less myoglobin in their muscles (Correct answer)
- Veal is soaked in milk before sale
- Veal contains more fat than beef
- Veal is bled more thoroughly at slaughter
Correct answer: Young calves have less myoglobin in their muscles
Myoglobin concentration increases with age and exercise, so young calves produce paler meat.
Question 5: A cook slices a flank steak for fajitas. In which direction should it be sliced for maximum tenderness?
- Against the grain (Correct answer)
- With the grain
- At a 90-degree angle to the cutting board
- Along the natural seams of fat
Correct answer: Against the grain
Cutting across the muscle fibers shortens them, making each bite easier to chew.
Question 6: What is carryover cooking in a large roast such as prime rib?
- The internal temperature continues rising after removal from the oven (Correct answer)
- The roast is finished on the stovetop
- Heat is transferred from the pan to the meat
- The roast is reheated the next day
Correct answer: The internal temperature continues rising after removal from the oven
Residual heat in the outer layers keeps raising the center temperature, often by 5-15°F, after roasting.
Question 7: Which grade of beef in the USDA system has the most marbling?
- Prime (Correct answer)
- Choice
- Select
- Standard
Correct answer: Prime
USDA Prime has the highest degree of intramuscular fat, followed by Choice and Select.
Cooking Lessons Meat and Poultry Cookery 3
Which of the following cuts comes from the shoulder of the pig?