Cooking Lessons Meat and Poultry Cookery 3

Question 1

Which of the following cuts comes from the shoulder of the pig?

Accepted Answer

Boston butt

Answer

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?

Accepted Answer

To promote even cooking and a compact shape

Answer

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?

Accepted Answer

Deglazing

Answer

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?

Accepted Answer

Young calves have less myoglobin in their muscles

Answer

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?

Accepted Answer

Against the grain

Answer

Cutting across the muscle fibers shortens them, making each bite easier to chew.

Cooking Lessons Practice Test