Culinary Arts Spring Final Review
UPDATED ACTUAL Questions and
CORRECT Answers
True - CORRECT ANSWER - Dark meat is higher in calories and fat than light meat.
False - CORRECT ANSWER - When meat is done cooking, it should be cut right away.
True - CORRECT ANSWER - Roasting requires a longer cooking time because this
method cooks the whole bird.
Prime - CORRECT ANSWER - The highest quality USDA grade of beef is
collagen - CORRECT ANSWER - The connective tissue that breaks down during long,
slow, moist-heated cooking is called
elastin - CORRECT ANSWER - The connective tissue that connects the meat to the bone
and will not break down during cooking
more expensive it will be - CORRECT ANSWER - The more time spent butchering a
piece of meat the
41°F - CORRECT ANSWER - Fresh meat must be delivered at a temperature of what or
lower
broiling and grilling - CORRECT ANSWER - Which dry-heat cooking methods are best
suited for chops and steaks
UPDATED ACTUAL Questions and
CORRECT Answers
True - CORRECT ANSWER - Dark meat is higher in calories and fat than light meat.
False - CORRECT ANSWER - When meat is done cooking, it should be cut right away.
True - CORRECT ANSWER - Roasting requires a longer cooking time because this
method cooks the whole bird.
Prime - CORRECT ANSWER - The highest quality USDA grade of beef is
collagen - CORRECT ANSWER - The connective tissue that breaks down during long,
slow, moist-heated cooking is called
elastin - CORRECT ANSWER - The connective tissue that connects the meat to the bone
and will not break down during cooking
more expensive it will be - CORRECT ANSWER - The more time spent butchering a
piece of meat the
41°F - CORRECT ANSWER - Fresh meat must be delivered at a temperature of what or
lower
broiling and grilling - CORRECT ANSWER - Which dry-heat cooking methods are best
suited for chops and steaks
