RED SEAL ASSESSMENT STUDY SHEET 2026
ACCURATE ANSWERS VERIFIED
⫸ classes of chicken. Answer: game hen - 5-6 weeks
broiler - 6-8 weeks
roaster - 8-9 weeks
capon - 4-6 months
fowl - over 7 months
⫸ what is a frenched chicken breast. Answer: half a boneless chicken
breast with the first wing bone attached and cleaned like a rack of
lamb
⫸ how long to marinate poultry. Answer: 2 hours
⫸ how many primal cuts of veal are there?. Answer: 5
4 if whole loin
⫸ proper temperature of poultry. Answer: 165-170
⫸ what are the primal cuts of veal?. Answer: front/shoulder
foreshank/breast
rib
,loin
leg
⫸ what does à point mean?. Answer: when the poultry juices run
clear and it is cooked
⫸ what is veal?. Answer: calves under the age of 3 months
⫸ how to clean and press sweetbreads. Answer: soak in cold water
overnight to draw out blood, then blanch in a court bouillon (veg
broth) for 5 minutes
⫸ how many primal cuts of lamb are there?. Answer: 5
4 if whole loin
⫸ frenching. Answer: technique of scraping clean the bones for roasts
or chops before they are cooked I.e. rack of lamb
⫸ how many primal cuts of pork?. Answer: 5
⫸ what are the primal cuts of pork. Answer: shoulder butt
picnic shoulder
belly
loin
,leg
⫸ what are the primal cuts of lamb. Answer: front/shoulder
shank/breast
rack
loin
leg
⫸ what are the primal cuts of beef. Answer: square chuck
point brisket/shank
rib
plate
short loin
sirloin
flank
hip
⫸ square chuck produces what fabricated cuts. Answer: stew meat,
ground chuck, pot roasts. tough cut. moist cooking methods
⫸ small roasts like rack of.lamb or beef tenderloin should be cooked
at. Answer: 375-450 to develop colour in a short cooking time
, ⫸ point brisket and shank produces what fabricated cuts?. Answer:
corned beef brisket, pastrami
⫸ large roasts should be cooked at. Answer: 275-325
⫸ beef short ribs come from what primal cut. Answer: rib, cut off the
bones in a prime rib
tender cut
⫸ carryover cooking. Answer: cooking that takes place after you
remove something from its heat source
⫸ plate primal cut produces what fabricated cuts. Answer: skirt steak
plate short ribs
tough cut
⫸ how much can temperature rise in carryover cooking?. Answer: 5-
10f in small roasts
20f in large roasts (ex 50 pound beef hip)
⫸ short loin produces what fabricated cuts. Answer: tender cut
t bone steaks
ACCURATE ANSWERS VERIFIED
⫸ classes of chicken. Answer: game hen - 5-6 weeks
broiler - 6-8 weeks
roaster - 8-9 weeks
capon - 4-6 months
fowl - over 7 months
⫸ what is a frenched chicken breast. Answer: half a boneless chicken
breast with the first wing bone attached and cleaned like a rack of
lamb
⫸ how long to marinate poultry. Answer: 2 hours
⫸ how many primal cuts of veal are there?. Answer: 5
4 if whole loin
⫸ proper temperature of poultry. Answer: 165-170
⫸ what are the primal cuts of veal?. Answer: front/shoulder
foreshank/breast
rib
,loin
leg
⫸ what does à point mean?. Answer: when the poultry juices run
clear and it is cooked
⫸ what is veal?. Answer: calves under the age of 3 months
⫸ how to clean and press sweetbreads. Answer: soak in cold water
overnight to draw out blood, then blanch in a court bouillon (veg
broth) for 5 minutes
⫸ how many primal cuts of lamb are there?. Answer: 5
4 if whole loin
⫸ frenching. Answer: technique of scraping clean the bones for roasts
or chops before they are cooked I.e. rack of lamb
⫸ how many primal cuts of pork?. Answer: 5
⫸ what are the primal cuts of pork. Answer: shoulder butt
picnic shoulder
belly
loin
,leg
⫸ what are the primal cuts of lamb. Answer: front/shoulder
shank/breast
rack
loin
leg
⫸ what are the primal cuts of beef. Answer: square chuck
point brisket/shank
rib
plate
short loin
sirloin
flank
hip
⫸ square chuck produces what fabricated cuts. Answer: stew meat,
ground chuck, pot roasts. tough cut. moist cooking methods
⫸ small roasts like rack of.lamb or beef tenderloin should be cooked
at. Answer: 375-450 to develop colour in a short cooking time
, ⫸ point brisket and shank produces what fabricated cuts?. Answer:
corned beef brisket, pastrami
⫸ large roasts should be cooked at. Answer: 275-325
⫸ beef short ribs come from what primal cut. Answer: rib, cut off the
bones in a prime rib
tender cut
⫸ carryover cooking. Answer: cooking that takes place after you
remove something from its heat source
⫸ plate primal cut produces what fabricated cuts. Answer: skirt steak
plate short ribs
tough cut
⫸ how much can temperature rise in carryover cooking?. Answer: 5-
10f in small roasts
20f in large roasts (ex 50 pound beef hip)
⫸ short loin produces what fabricated cuts. Answer: tender cut
t bone steaks
