A Tournedo is What?
A Steak.
A Chop.
An Escalope.
A Offal.
Which group below are Prime First Class Roasting Joints?
Belly, Thick Flank, Lamb Shoulder, Best end of lamb.
Fillet, Pork Loin, Lamb Saddle, Sirloin.
Rib of Beef, Rump, Loin, Belly.
Lamb Leg, Sirloin, Lamb Breast, Topside.
Which group of Joints below are good for Braising?
Belly, Shoulder, Rack, Fillet.
Shank, Loin, Sirloin, Shoulder.
Topside, Shoulder, Ox Cheek, Belly.
Fillet, Rack, Leg, Rump.
A Steak Tartare is made from which Meat?
Fillet of Beef.
Fillet of Pork.
Fillet of Lamb.
Fillet of Veal.
What does the term Chining mean?
To cook in the chines style.
To Bone out a leg.
To split Best end in half.
To bone a Sirloin.
The Quality Points of Beef are which of the group below?
Good coating of Skin, Marbling, Tacky flesh, Fresh Smell.
Pliable Breast Bone, Good Layer of Marbling, Pink Flesh, Fresh Smell.
Good Marbling, Brown to red Flesh, Creamy looking Fat, Fresh Smell.
Red Flesh, Good Marbling, Tacky Flesh, Beefy Smell.
A Bitok A La Russe is a kind of what?
Kebab.
Burger.
Pie.
Croquette.
A Leg of Mutton cut comes from which Meat?
Lamb.
Veal.
Pork.
Beef.
An Oxtail is best cooked by which methods?
Roasting.
Grilling.
Steaming.
Braising.
Entrecote, Hanger, Skirt and Point are all types of what?
Chops.
Cutlets.
Steaks.
Escalopes.
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