4. the finest veal is .
a. grass
b. milk
c. grain
d. field
student a
incorrect

5. which of the following statements about pan-frying is true?
a. portion-sized or smaller pieces can't be properly pan-fried.
b. food preparation by pan-frying is always home-style cooking.
c. the selected pan should hold a single layer of food items.
d. your choice of cooking fat won't affect the flavor of the result.
student d
incorrect

6. concerning meat fabrication in general, which statement is true?
a. successful meat fabrication requires extensive knowledge of animal anatomy.
b. rib and loin contain the most tender cuts.
c. there are no general similarities among cuts from veal or venison.
d. shoulder cuts tend to be more expensive than loin cuts.
student a
incorrect

7. why should meat be partially cooked before applying a barbecue sauce?
a. so the flavor of the sauce won't overpower the meat
b. so less sauce will drip into the flame
c. because the sauce reduces the temperature of the meat
d. because the sugar in the sauce burns easily
student a
incorrect

9. which of the following cuts can often end up as pastrami?
a. shank
b. flank
c. brisket
d. round
student b
incorrect

12. because of the tender meat required, which of these cooking methods are the most expensive?
a. steaming and broiling
b. braising and frying
c. baking and roasting
d. grilling and sautéing
student a
incorrect

14. regarding veal, lamb, or pork, the term noisette would properly refer to
a. châteaubriand.
b. rounds.
c. tournedos.
d. medallions.
student b
incorrect

16. for a given meal, a chef may prefer grilling to baking because it
a. is more popular with upscale clients.
b. results in greater tenderness.
c. produces a more intense flavor.
d. allows for a quicker cooking time.
student c
incorrect

17. grapevine trimmings and other aromatics can be wrapped in aluminum foil with a few holes poked in it to
a. lower acidity.
b. enhance presentation.
c. create aromatic smoke.
d. reduce a charred taste.
student a
incorrect

18. you would select a cut to fill an order for a london broiled dish.
a. shank
b. strip loin
c. knuckle
d. flank steak
student b
incorrect

19. it's a good idea to remove meat and fish from the grill before it has finished cooking because
a. it will continue cooking after it's removed.
b. the fish will fall apart if it's fully cooked on the grill.
c. most chefs overestimate the time needed to cook fish.
d. the flavor will be lost if the fish is well-done.
student d
incorrect