5.3: Classroom Preparation Assignment - Veal Identification and Fabrication
- Page ID
- 21247
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Classroom Preparation Assignment
Topic Six
Veal Identification and Fabrication
Name: ______________________________ Date:______________________________
- A calf’s meat begins to turn from pink to red after the calf _______________________________.
- Most calves are slaughtered between 8 and 16 weeks but they can be as old as ____________________________.
- What three primal cuts come from the foresaddle?
- What two primals come from the hindsaddle?
- What are the three primary organ meats we utilize from the veal?
- T or F. Circle one. Veal has more marbling than does beef.
- What is the best cooking method for Osso Bucco?
- What is the best cooking method for Weiner Schnitzel?
- T or F. Circle one. Veal Blanquette is a braised dish.
- T or F. Circle one. Most calves for veal come from dairies where male cows have no good purpose other than veal.