Questions and answers about meat

              Questions
AND
Answers
About MEAT
Prepared for the
UNITED STATES ARMY
llg tile
NATIONAL LIVE STOCK AND MEAT BOARD
407 ~•o uth Dearborn Street ••• £hieago, Illinois
SPECIAL COLLECTIONS &. RARE B OOKS
WALTER CLINTON JACKSON LIBRARY
THE UNIVERSITY OF NORTH CAROLINA AT GREENSBORO
I-IO"'-e 6CO"-""'-lCS Pa"'-p"let:S
Gift of Paul and janice Hessling
Questions and Answers About Meat
The latest and most authentic information about the Army's new
and improved methods of handling and utilizing meat will be
found in this manual in a condensed and easily understood form.
Approved by the q.M.£. The answers to the ques­tions
in this publication have been checked for accuracy by
various branches of the United States Army, authorities in the
fields of home economics and nutrition, refrigeration specialists
and meat specialists of the packing industry and the National
Live Stock and Meat Board. The subject matter has been
approved by the Office of the Quartermaster General.
~overs IS m.eat subJects. To make the material read­ily
available for reference purposes and for use in conducting
classroom examinations, the questions and answers have been
classified under 15 different headings as shown in the table of
contents on the following page.
Answers 434 m.eat questions. Answers to 434 per­tinent
questions about meat are given in this manual. The wide
range of information covered should make this publication of
interest and value to everyone connected with Army subsist­ence,
including commanding officers, quartermasters, sub­sistence
officers, veterinary officers, food and nutrition officers,
sales officers, mess officers, mess supervisors, mess sergeants,
_cooks and student cooks.
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~'73
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CONTENTS
Page
1. Kinds, Classes and Grades of Meat. . . . . . . . . . . . . . . . . . . . 3- 4
2. Principles of Cutting and Boning Meat. . . . . . . . . . . . . . . . . 5- 6
3. Beef ............ · .................................. 6-10
A. General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6- 7
B. Hindquarter ................. , . . . . . . . . . . . . . . . 7- 8
C. Forequarter ....... , ........................... 9-10
4. Lamb .............. ~ ............................... 10-11
5. Pork ............................................... 12-13
6. Veal ........... .. ....... . .......................... 14-15
7. Meat Cookery .... . ............. ~ ............. .. ..... 15-19
8. Deep-Fat Frying .................................... 19-20
9. Carving and Servir;g Meat. ........................... 21-22
10. Nutrition ....... . ............................. ...... 22-24
11. Meat Tools- Their Care and Use ....................... 25-26
12. Care of Meat Blocks .................................. 26-27
13. Safety Practices ............................... . ..... 28-29
14. Rules for Sanitation ............................ ...... 29-30
15. Food Refrigeration ................................ .. 30-32 ·
2
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1-
Q.
A.
2-
Name the four major kinds of meat and the
animal which produces each kind.
( 1) Beef from cattle ( 3) Pork from hogs
(2) Veal from calves (4) Lamb from lambs
Q. What are the two general types of cattle?
A. ( 1) Beef type cattle (blocky, thick and meaty)
(2) Dairy type cattle (angular, narrow and bony)
3-
Q.
A.
4-
Q.
A.
s­Q.
Give two , reasons why the Army buys car·
casses from beef type cattle.
( 1) They have a high percentage of meat to bone.
(2) They have a better distribution of fat and
lean. ·
( 3) The cooked meat is usually more tender and
palatable.
What are the five classes of beef cattle?
(1) Steer (2) heifer (3) cow (4) stag (5) bull
Beef for delivery to Army posts as carcasses
and primal (wholesale) cuts is limited to
what class?
A. Steer beef.
6-
Q. Army frozen boneless beef is made from
what classes of beef carcasses?
A. Steer and heifer carcasses.
7-
Q.
A.
Give three factors which are consid'ered in
grading beef, lamb, pork and veal carcasses.
(1) Conformation (2) Finish (3) Quality
3
8-
Q.
A.
9-
What is meant by the term "conformation"?
Conformation refers to the general build, form,
shape, contour or outline of the carcass, side or cut.
Q. What is meant by the term "finish"?
A. Finish refers to the amount, color, character and
distribution of fat; in other words, to:
10-
Q.
A.
11-
( 1) The thickness, color, even covering and firm­ness
of fat on the outside of the carcass, side
or cut.
(2) The amount of fat on the interior of the car­cass,
side or cut.
( 3) The intermingling of fat with the lean.
( 4) The amount of fat between the larger muscles.
Quality in meat is indicated by what factors?
( 1) Color of fat and ·lean
(2) Texture of meat
(3) Amount of fat and degree of marbling
( 4) Color and character of bone
Q. What is meant by the term "marbling"?
A. Marbling refers to the intermingling of fat. with the
lean. The surface of the · meat (cut across the
·grain) as in the rib, loin, round or chuck, will show
the presence or absence of marbling.
12-
Q. What does marbling in meat indicate?
A. The presence of marbling indicates quality. It is a
factor which influences the calorific value and
the palatability of the meat when properly cooked.
13-
Q. Name three factors which are considered
desirable in the conformation of dressed beef,
lamb, pork and veal. ·
A. ( 1) Full ribs and loins
14-
Q.
(2) Thick plump legs (rounds)
( 3) Smooth shoulders
What does the Federal Inspection Stamp
indicate?
A. That the product is sound, wholesome and fit for
human consumption.
15-
Q. What does the Federal Grade Stamp indicate?
A. The grade (or quality) of the product.
16-
Q. Should the inspection and grade stamps be
removed from meat before cooking?
A. Not necessarily. The stamps are made from harm- ·
less vegetable dyes and need not be removed.
17--
Q. What are the grades of steer and heifer car·
casses?
A. Government Grades OPA Grades
( 1 ) Prime or Choice . .... . . ... ... .... . . AA
(2) Good .......... ... . .. . . .. . .. . .. . A
( 3) Commercial . . . . . . . . . . . . . . . . . . . . . . . B
(4) Utility . .. .... . . : . . . .. .. . .. .. ... . . C
18-
Q. What is the difference between fresh chilled
meat and fresh frozen meat?
A. Fresh chilled meat has never been frozen but was
chilled thoroughly at temperatures slightly above
the freezing point. Fresh frozen meat has been
frozen solid.
19-
Q. In what form is pork received in the Army
mess?
A. As primal (wholesale) cuts, such as loins, hams,
picnics, spareribs, etc.
20-
Q. In what three forms or styles may beef be
delivered to the Army mess?
A. ( 1) Carcass beef, fresh chilled or frozen (fore­quarters
and hindquarters)
21-
(2) Primal (wholesale) cuts, fresh chilled or
frozen (chucks, rounds, etc.)
(3) Fresh, frozen, boneless (50-pound packages)
Q. Beef, fresh, frozen, boneles!! is divided into
what three classifications for Army use?
A. ( 1 ) Roasting and frying beef
(2) Stewing and boiling beef
( 3) Chopped beef
4
22-
Q. What are the m1mmum and maximum
weights of lamb carcasses which can be
accepted for Army use?
A. Minimum . 30 pounds, maximum 60 pounds.
23-
Q. Name four variety (organ) meats.
A. ( 1) Liver
(2) Heart
(3) Tongue
(4) Kidneys
24-
Q. What is cured meat?
( 5) Sweetbreads
(6) Brains
(7) Tripe
A. Meat which has been processed in pickle, or dry
salt, or dry cured.
25-
Q. What is smoked meat?
A. Cured meat which has been given a smoke treat­ment.
26-
Q. Name three cured meats and three smoked
meats.
A. Cured Meats Smoked Meats
27-
Salt Pork
Corned Beef
Pickled Pigs Feet
Pickled Tongue
Pickled Ham
Pickled Spareribs
Smoked Ham
Smoked Picnic
Smoked Shoulder Butt
Smoked Jowl
Smoked Hocks .
Smoked Spareribs
Bacon
Canadian Style Bacon
Smoked Tongue
Dried Beef
Q. (a) When are cured and smoked meats par·
ticularly important to the Army? (b) Why?
A. (a) When the Army is in the field or theater of
operations.
28-
(b) Because cured and smoked meats are less
perishable than fresh meats.
Q. Veal for the Army is divided into what two
classes?
A. Class I, light veal, and Class II, heavy veal.
29-
Q. What are the m1mmum an'd maximum
weights of light veal (Class I) carcasses?
A. Minimum 75 pounds, maximum 120 pounds.
30-
Q. What are the minimum and maximum weights
of heavy veal (Class D) carcasses?
A. Minimum 120 pounds, maximum 190 pounds. A
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1-
Q. What kind of a knife is used in honing meat?
A. Boning knife (straight or curved).
2-
Q. What kind of a knife is used in cutting steaks
and chops?
A. Steak knife ( scimiter or butcher) .
3-
Q. What kind of a knife is used in carving
cooked meat?
A. Roast slicer.
4-
Q. Give two reasons for using a band meat hook
when honing meat.
A. ( 1) Makes boning meat easier and faster.
(2) Enables boner to do a better job.
5-
Q.
A.
6-
Q.
A.
7-
Q.
A.
(3) Helps prevent accidents.
What are the advantages of using a saw
instead of a cleaver in cutting meat?
( 1) Bone splinters will be eliminated.
(2) Chops will be more uniform in thickness.
( 3) Meat will be more attractive in appearance.
Give three reasons why a sharp knife is
important in cutting meat.
( 1) Helps to cut steaks and chops which are uni-form
in thickness and attractive in appearance.
(2) Reduces waste by eliminating ragged edges.
( 3) Makes work easier.
( 4) Saves time.
In cutting meat, what are the disadvantages
of short, choppy knife strokes?
( 1) They slow down the cutting work.
(2) They make ragged, unattractive cuts.
( 3) They increase cutting loss.
5
8-
Q. Why must the knife handle he held firmly?
A. ( 1) To help prevent accidents.
(2) To assure smoother, more accurate cutting.
9-
Q. In cutting carcasses of beef, lamb and veal,
why should the thin meat he separated from
the thick meat?
A. So that all the meat from the carcasses may be
cooked and served to the best advantage.
10-
Q. Why should the tender meat cuts he separ·
ated from the less-tender cuts?
A. Because the tender cuts should be cooked with dry
heat (roast, broil, griddle-broil, fry) while the less­tender
cuts should be cooked with moist heat
(braise, stew, cook in water).
11 -
Q. Give three reasons for following the n atural
dividing seams between muscles when honing
meat.
A. ( 1) It is easier to separate the tender and the
less-tender muscles (cuts).
12-
(2) The various cuts can then be cooked by the
methods to which they are best adapted.
( 3) There will be fewer loose pieces on the large
meat cuts.
( 4) The meat is more apt to be cut so that it can
be carved across the grain.
( 5) The slices will hold together better during
carving and serving.
Q. Why should excess fat he trimmed from un·
cooked meat cuts?
A. ( 1) So that it may be rendered and used for cook­ing
purposes.
(2) To improve the appearance and palatability
of the cooked meat servings.
13-
Q. How much fat covering should be left on a
roast?
A. About one-half inch of fat is sufficient to protect
the roast during cooking. This amount of fat will
assure a juicy, well flavored and easily carved roast,
providing the meat has been cooked properly.
14-
Q. Why should meat for stews and pot pies he
carefully trimmed of all excess fat?
A. Too much fat on the meat makes the stew: or pot
pie greasy and unpalatable.
15-
Q. Why should lean tag ends be trimmed from
roasts, pot· roasts and steaks?
A. When left on the meat cut, the tag ends may be­come
unusable as a result of charring and burning
during cooking. If the tag ends are cut off as fresh
16-
Q.
A.
17-
lean trimmings they may oe used for stews or
ground meat dishes.
How should frozen meat be thawed?
(1)
(2)
It should be thawed at a temperature of 35°
to 45°F.
If faster thawing is necessary the meat may be
thawed at room temperature. Keep the meat
loosely covered during the thawing process.
Q. In boning and cutting meat, why is the
smaller piece removed from the larger one?
A. To make the work easier. The large piece acts as
an anchor for the boning or cutting process.
18-
Q. Should all blood clots, bruises, dry surfaces,
tough membranes, etc., be removed from the
meat before cooking?
A. Yes.
A··· General
1-
Q. Which will yield the greatest number of
pounds of boneless meat, a 150-pound hind·
quarter or a 150-pound forequarter?
A. The 150-pound forequarter will yield from 5 to 10
pounds more boneless meat than the 150-pound
hindquarter. The following figures show the com­parative
percentages of boneless meat, fat and bone
in forequarters and hindquarters of Army beef.
It em Forequarters Hindquarters
Boneless meat . . . . . . . 70-75% 65-70%
Trimmable fat. . . . . . . 2- 8 10-20
Bone and waste
trimmings . . . . . . . . 16-22 13-19
2-
Q. How many ribs in a side of beef?
A. Thirteen.
6
3-
Q.
A.
Are the following bones in the hindquarter
or forequarter or in both?
Name of bone Hindquarter Forequarter
Arm bone x
Kneecap x
Leg (round) bone x
Pelvic (rump and hip) bone x
Finger bones x
Backbone x
Bladebone
Sacral vertebrae
Chine bon.e
Lumbar vertebrae
Breastbone
Hock bones
Feather or spine bones
Shank bone
X
X
X
X
X
X
X
X
X
X
X
X
4-
Q. Why are some muscles less tender than
others?
A. Because they have more connective tissue and
coarser meat fibers. Muscles of locomotion, which
received a lot of exercise in the live animal, are
usually less tender than the supporting muscles,
which received little exercise.
s­Q.
Name the tender boneless cuts in a side of
beef which are most satisfactory for roasts
or steaks.
A. ( 1) Tenderloin
( 2) Loin strip
( 5) Inside (top) round
( 6) Boneless rib
( 3) Sirloin-rump butt
( 4) Knuckle (tip)
( 7) Inside chuck
6-
Q. Name the blocky, less-tender boneless cuts in
a side of beef, which may be roasted when
necessary, but which are most satisfactory
when cooked with moist heat.
A. ( 1) Outside (bottom) round
( 2) Shoulder clod
7-
( 3) Chuck tender
( 4) Boneless neck
Q. Name the cuts which are packed for roasting
and frying in Army fresh, frozen, boneless
beef.
A. ( 1) Scotch roll (part of boneless neck)
(2) Shoulder clod
( 3) Spencer roll (boneless rib and inside chuck)
8-
Q.
( 4) Loin strip
( 5) Tenderloin
( 6) Knuckle (tip)
( 7) Rump butt
(8) Outside (bottom) round
( 9) Inside (top) round
( 10) Sirloin butt
How many pounds of boneless meat are
packed into each box of fresh, frozen, bone-less
beef? ·
A. Approximately 50 pounds.
9-
Q. How many pounds of boneless beef should
be issued to equal 100 pounds of carcass
beef?
A. 70 pounds.
10-
Q. How should beef bones be used?
A. Cut into pieces and used to make stock (for soups,
gravies, stews, loaves, croquettes, etc.).
11-
Q. Name three ways to use surplus raw heel fat.
A. ( 1) Render and use for cooking purposes.
( 2) Slice and lay on lean roasts for added flavor
and protection.
( 3) Mix with lean meat and grind for loaves,
patties, etc.
( 4) Grind or chop and use for suet pudding.
1-
Q.
B ••• Hindquarter
s-
Name the primal (wholesale) cuts in a beef
hindquarter.
A. (1) Round
2-
(2) Sirloin (loin end)
( 3) Short loin
( 4) Flank Steak
(5) Flank
(6) Kidney
Q. The hindquarter is approximately what per
cent of the side of beef?
A. 49 per cent.
3-
Q. How many pounds of boneless meat may be
expected from a 180-pound beef hindquar·
ter?
A. 115 to 125 pounds.
4-
Q. What is the approximate percentage yield of
boneless meat in a beef hindquarter?
A. 65 to 70 per cent.
7
Q. Name the bones in the beef hindquarter.
A. ( 1) 13th rib (5) Leg (round) bone
6-
Q.
(2) Part of backbone (6) Kneecap
(3) Tail bone (7) Hind shank bone
( 4) Pelvic (rump and ( 8) Hock bones
hip) bone
Name the tender boneless cuts from the beef
hindquarter.
A. ( 1) Tenderloin
( 2) Loin strip
( 4) Knuckle (tip)
( 5) Inside (top) round
( 3) Sirloin-rump butt
7-
Q. Name the less-tender boneless cuts from the
beef hindquarter.
A. ( 1) Outside (bottom) round
(2) Heel
(~) Flank
( 4) Shank meat
( 5) Hanging tender
(6) Trimmings ·
(7) Kidney
8-
Q. Why is the kidney knob removed before the
flank is separated from the hindquarter?
A. So that all of the thin less-tender flank meat can be
removed from the loin with one stroke of the knife.
9-
Q. How is the kidney most easily removed from
the kidney knob?
A. Split the kidney knob on the side which was next
to the tenderloin, scoring the membrane which
surrounds the kidney. Break the fat and the mem­brane
away from the kidney. Lift the kidney and
cut the cord on the under side.
10-
Q. Name three ways to use the kidneys which
are obtained from the issue of beef hind-quarters.
A. ( 1) Stews ( 4) Gravies
( 2) Meat pies ( 5) Dressings and stuffings
( 3) Ground meat dishes
11-
Q. What are the steps in trimming the flank?
A. ( 1) Cut a thin strip from the navel side of the
flank.
12-
( 2) Pull the membrane from the inside of the
flank.
( 3) Pull the flank steak with meat attached as far
as it will pull easily.
( 4) Cut across the flank to separate the meat from
the fat.
( 5) Remove the rib bone (if this was not done at
time flank was separated from hindquarter).
Q. What bone is in the flank?
A. Part of the 13th rib.
13-
Q.
A.
What are the steps in separating the beef
round from the rump and loin?
( 1) Take out the surplus fat from the inside of the
rump and loin.
( 2) Separate the inside (top) round from the
rump bone with a boning knife, then, with a
steak knife, cut straight down across the out­side
(bottom) round.
( 3) Continue cutting in a straight line across the
knuckle (tip) side of the round to the flank
side of the hindquarter.
( 4) Cut all the meat and connective tissue around
the ball and socket joint.
( 5) Pull the shank over the edge of the block.
8
14-
Q.
(6) Push down on the shank and cut the ligament
which holds the ball and socket joint together.
(7) Push down on the shank and cut the connec­tive
tissue and meat around the protuberance
of the leg (round) bone.
(8) Cut through all the remaining meat.
•
What bones are in the Army style beef
round?
A. ( 1 ) Leg (round) bone
(2) Kneecap
( 3) Hind shank bone
( 4) Hock bones
15-
Q. Which is more tender, the inside (top)
round or the outside (bottom) round?
A. Inside (top) round.
16-
Q. When seamed out Army style, which is heav·
ier, the inside (top) round or the outside
(bottom) round?
A. The inside (top) round.
17-
Q. When starting to bone a beef shank which
side should be up?
A. The bone side, or the inside where the edge of the
shank bone is visible.
18-
Q. What is the first step in boning the trimmed
beef loin and rump?
A~ Remove the tenderloin.
19-
Q. What is the first step in making the sirloin·
rump butt?
A. Unjoint the tail bone from the backbone. Remove
this bone together with the lean meat and fat from
the inside of the rump.
20-
Q.
A.
21-
Q.
A.
What bones are removed in making the sir·
loin-rump butt?
( 1 ) Tail bone ( 3) Part of the backbone
(2) Pelvic (rump and hip) bone
What bones are removed in making the loin
strip?
( 1) Part of the 13th rib
( 2) Part of the backbone
C •.• Forequarter
1-
Q.
A.
2-
Q.
Name the primal (wholesale) cuts in a beef
forequarter.
( 1) Regular chuck
(2) Rib
(3) Short Plate
(4) Brisket
(5) Fore shank
The forequarter is approximately what per
cent of the side of beef?
A. 51 per cent.
3-
Q. How many pounds of boneless meat may be
expected from a 200-pound beef forequarter?
A. 140 to 150 pounds.
4-
Q. What is the approximate percentage yield of
boneless meat in a beef forequarter?
A. 70 to 75 per cent.
s-
Q. Name the bones in the beef forequarter.
A. ( 1) 12 ribs (1st to 12th, inclusive)
( 2) Part of backbone ( 6) Bladebone
( 3) Neck bone ( 7 ) Bladebone cartilage
( 4) Breastbone ( 8) Arm bone
( 5) Rib cartilages ( 9) Fore shank bones
6-
Q. Name the tender boneless cuts from the beef
forequarter.
A. ( 1) Boneless rib ( 2) Inside chuck
7-
Q. Name the less-tender boneless cuts from the
beef forequarter.
A. ( 1) Shoulder clod
( 2) Boneless neck
( 3) Chuck tender
( 4) Boneless plate
( 5) Boneless brisket
8-
(6)
(7)
(8)
(9)
(10)
Skirt
Rib fingers
Shank meat
Fore arm meat
Trimmings
Q. Name the first bone to be removed when
boning a forequarter.
A. The atlas (first neck vertebra) .
,_
Q. What is the backstrap in the beef fore­quarter?
9
A. The backstrap is a long piece of yellow elastic
connective tissue. One end' is fan shaped and is
attached to the neck bone. The other end tapers
and gradually disappears at a point near the 13th
rib.
1G-Q.
When is the backs trap removed?
A. After the ends of the feather bones have been
removed.
11-
Q. How many ribs are in the Army style wing?
A. Five ribs (8th to 12th, inclusive) .
12-
Q. Why is the Army style wing removed by cut·
ting between the 7th and 8th .ribs?
A. ( 1) This makes a boneless rib of a desirable size.
(2) The boneless rib will contain no bladebone
cartilage.
13-
Q. Why is the beef rib cut short and the plate
wide?
A. To separate the thin less-tender plate meat from
the thick tender rib meat.
14-
Q. Why is the boneless meat from the plate,
brisket, rib and inside chuck lifted from the
rib bones, leaving the rib fingers attached to
the bones?
A. (1)
(2)
(3)
15-
Lifting the meat from the rib bones, without
the rib fingers, is easier and faster.
This method eliminates needless scoring of
heavy muscles.
The rib fingers can be used to better advan­tage
when removed separately.
Q. Why should the rib fingers be used as lean
trimmings instead of being left attached to
the roast or pot-roast?
A. ( 1 ) Small pieces of meat such as rib fingers are
more satisfactory when used fresh in stews and
ground meat dishes.
16-
(2) In carving the cooked meat the rib fingers
break loose and can be served only as tag ends.
Q. How many ribs are in the Army style cross­cut
chuck?
A. Seven ribs (1st to 7th, inclusive).
17-
Q.
A.
1-
Q.
A.
2-'
In cutting the cross-cut chuck what is the
advantage of leaVing the arm bone attached
to the shank bone?
( 1 ) The shank bones provide a leverage which can
be used to advantage in unjointing the arm
bone and bladebone.
(2 ) The meat can be removed just as easily with­out
taking the time and trouble to separate
the bones.
Give two reasons why a lamb carcass is not
split down the center of the backbone when
being cut Army style. ·
( 1) The various cuts can be boned out just as
quickly without taking time to split the
carcass.
(2) More desirable chops can be made from the
loin and rack when the carcass is not split.
Q. What does the break joint in a lamb carcass
indicate?
A. The break joint is an indication of youth. It means
that the carcass is lamb. A mutton carcass shows
a spool joint.
3-
Q. Describe the lamb break joint.
A. ( 1) It is "waffie-like" or "saw-like" in appearance.
(2) The break joint in the lower fore shank has
eight well defined ridges. The break joint in
the hind shank has four ridges.
4-
Q. What is the lamb fell?
A. The thin papery membrane which covers the lamb
carcass.
S­Q.
Is it necessary to remove the fell from lamb
cuts wqich are to he· roasted? ..
10
18-
Q.
A • .
19-
Q.
What beef forequarter cuts lie on each side
of the ridge of the bladehone?
( 1) Shoulder clod (2) Chuck tender
Which is more tender, the shoulder clod or
the inside chuck?
A. Inside chuck.
A. No. The fell should be left on for the following
reasons :
( 1) It holds the juices in the meat.
(2) It helps the roast retain its shape.
( 3) The cooked meat is more attractive.
( 4) The roast cooks in less time.
6-
Q. What is a hind saddle of lamb?
A. Two unsplit lamb hindquarters.
7-
Q. What is a long saddle of lamb?
A. A hind saddle of lamb with the rack attached to it.
8-
Q. What cuts are found in the long saddle of
lamb?
A. (1) Legs (2) Loin (3) Rack
9-
Q. Name two ways of utilizing the long lamb
saddle.
A.
10-
Q.
( 1) Roasts, boneless ( 2) Chops, bone in
What is a fore saddle of lamb?
A. Two unsplit lamb forequarters.
11-
Q. What is a lamb triangle?
A. A fore saddle of lamb with rack removed~
12-
Q. What cuts are found in the lamb triangle?
A. ( 1) Shoulders ( 3) Shanks
(2) Breasts (4) Neck
13-
Q. Name two ways of utilizing the lamb tri·
angle.
A. ( 1) Ground Iamb for loaf, patties, chili, etc.
14-
( 2) Boneless lamb for braising, stewing, meat pie,
chop suey, etc.
(3) The shoulders may be roasted or used for
chops.
Q. Name the bones in a lamb leg.
A. ( 1) Pelvic ( aitch and hip) bone
(2) Tail bone and part of back bone
(3) Leg bone
(4) Kneecap
( 5) Hind shank bone
( 6) Lower hind shank bones
15-.
Q. An Army style lamb leg (long cut) is com·
parable to what cuts of beef?
A. ( 1) Round (including rump and shank)
(2) Sirloin (loin end)
16-
Q. In cutting the lamb carcass (Army style) is
the 13th rib left on the loin?
A. No. The 13th rib is left on the rack.
17-
Q. Name the bones in a lamb loin when cut
Army style.
A. Part of backbone.
18-
Q. Name the bones in a lamb rack when cut
Army style.
A. ( 1 ) Bladebone cartilages
(2) Parts of rib bones (6th to 13, inclusive)
(3) Part of unsplit backbone
19-
Q. When making a boneless roll, why are the
two pieces of boneless meat from the lamb
rack reversed end for end?
A. To make a more uniform roll by placing the thick
part (shoulder end) of one piece over the thin part
(loin end) of the other.
20-
Q. Name the bones in a square cut lamb shoul­der.
A. ( 1) Blade bone ( 4) Part of backbone
( 2) Part of arm bone ( 5) Part of neck bone
( 3) Parts of rib bones (1st to 5th, inclusive)
21-
Q. What are the two principal differences in
boning a lamb shoulder and a beef chuck?
A. ( 1) In lamb the bones are lifted from the meat.
22-
In beef the meat is lifted from the bones.
(2) In lamb the boneless meat is left in one piece
(unless cut up for stew) . In beef the muscles
are seamed out to be cooked in several pieces.
Q. Name the bones in a lamb neck.
A. Part of neck bone.
23-
Q. Name the bones in a lamb breast.
A. ( 1) Parts of rib bones
( 2) Rib cartilages
24-
(3 ). Breastbone
Q. Name the bones in a lamb shank.
A. ( 1) Lower fore shank bones
25-
(2) Fore shank bones (includes elbow bone)
( 3) Part of arm bone
Q. When 60 pounds of carcass lamb have been
issued for 100 men, and roast lamb is on the
menu, how should the carcass be cut?
A. Make boneless rolls from the legs, loin, rack and
shoulders. Bone and grind the meat from the neck,
shanks and breasts. Use the ground lamb for loaves
and roast (bake) the loaves along with the bone·
less rolls.
26-
Q. What cuts of lamb may be made into lamb
chops?
A. (1) ,Legs
(2) Loin
27-
(3) Rack
( 4) Shoulders
Q. In per cent, how much of the lamb carcass
can be cut into chops?
A. About 75 per cent.
. 28-
11
Q. When lamb chops are on the menu and car­cass
lamb is issued, how can the breasts,
shanks and neck be served with the chops?
A. Remove the bones, grind the meat and shape the
ground meat into patties. Cook and serve the
patties with the chops.
29-
Q. When lamb is being cut for stew why should
m.ost of the fat be trimmed oft'?
A. Too much fat makes the stew less desirable in ap­pearance
and palatability.
1-
Q. Which does the Army buy, carcass pork or
primal (wholesale) cuts?
A. Wholesale cuts.
2.;....
Q. Name the primal (wholesale) cuts of fresh
pork.
A. (1) Ham (leg) (6) Neck bones
3-
Q.
(2) Loin (7) Jowl
(3) Side (belly) (8) Feet
(4) Spareribs (9) Fat back
(5) Shoulder (Boston butt and picnic)
What percentage of the pork carcass is gen·
erally sold as fresh pork?
A. About 30 per cent, although this figure varies
according to the demand for fresh pork and for
cured and smoked pork.
4-
Q.
A.
s­Q.
A.
What are the most common types of hams?
(1) Fresh Hams (2) Cured and Smoked Hams
a. Regular a. Commercial, regular
b. Skinned b. Commercial, skinned
c. Boneless c. Commercial, boneless
d. Overseas, regular
e. Overseas, skinned
What are the steps in cutting a large fresh
ham into three boneless roasts?
( 1) Remove the aitch bone.
(2) Take off the skin.
( ~) Remove the shank bones at the stifle joint.
Leave all of the shank meat attached to the
cushion section of the ham.
( 4) Remove the knuckle meat (roast number one) .
(5) Remove the inside muscle and wrap it with a
thin layer of fat from the outside of the ham
(roast number two) .
(6.) Remove the leg bone and kneecap.
( 7) Tie the shank meat into place on the outside
muscle (roast number three) .
12
6-
Q. What per cent of a regular fresh ham is used
for boneless roasts?
A. 70 to 80 per cent.
7-
Q. Name the bones in a ham (leg).
A. ( 1) Aitch bone (3) Kneecap
( 2) Leg bone ( 4) Hind shank bones
8-
Q. How may a small or medium size uncooked
fresh or smoked ham be cut into slices with·
out using a saw? ·
A. Remove the shank and the outside skin. Take out
the aitch and leg bones, then split the boneless
ham into two pieces (knuckle and cushion). Cut
the boneless pieces into slices.
9-
Q. How may a large uncooked fresh or smoked
ham be cut into slices without using a saw?
A. Remove the shank and the outside skin and bones.
10-
Split the boneless ham into three pieces (knuckle,
inside and outside) . Cut the boneless pieces into
slices.
Q. How can the excess fat and skin from smoked
ham be used?
A.
11-
(1)
(2)
(3)
The fat may be rendered and used as a cook­ing
fat.
The skin and fat may be used to grease bak­ing
pans and griddles.
The skin may be used for seasoning.
Q. Why should the shank be removed from the
smoked ham before cooking?
A. (1)
' (2)
Because the shank meat cannot be carved into
attractive servings.
Because the uncooked shank makes an excel­lent
seasoning piece.
12-
Q.
A.
13-
Q.
A.
14-
Q.
A.
15-
Q.
A.
16-
Q.
A.
17-
What cutting should be done on a smoked
(commercial) ham to get it ready for bak­ing?
( 1) Loosen the aitch bone.
( 2) Remove the shank leaving all of cushion
meat on ham.
( 3) Remove the skin and excess fat.
( 4) Do not remove the aitch bone and leg bone.
They can be taken out easier and cleaner
after cooking.
How does an overseas ham dift'er from a com­mercial
ham?
( 1) It is given a longer cure.
(2) It has a higher salt concentration.
(3) It receives a heavier smoke.
( 4) It is packed in salt for shipping.
( 5) It may be shankless.
What are the most common wholesale cuts '
made from the pork loin?
( 1) Regular loin ( 5) Tenderloin
(2) Bladeless loin (6) Backbones
(3) Semi-boneless loin (7) Canadian style bacon
( 4) Boneless loin ( 8) Back (loin) ribs
What bones are in a regular pork loin?
( 1 ) Part of bladebone ( 4) Backbone
( 2) Bladebone cartilage ( 5) Hip bone
( 3) Parts of rib bones
What are the objections to the use of a
cleaver in cutting pork chops?
( 1) The chops are likely to be full of bone splinters.
(2) They will not be uniform in thickness.
Q. How can pork chops be cut without using a
cleaver?
A. ( 1) Use a saw instead of a cleaver, or
18-
(2) Remove the bones and cut the loin strip into
boneless chops.
Q. What are the steps in making a boneless pork
loin roast?
A. ( 1) Strip out the tenderloin.
( 2) Lift off the bladebone and cartilage.
· ( 3) Loosen the feather bones along the full length
of the loin.
( 4) Cut through the slip joint and remove the
hip bone.
( 5) Remove the loin strip from the ribs and back­bone.
(6) Cut the loin strip into two pieces of equal
length.
(7) Lay the two pieces together, fat sides out and
the thick ends reversed. Tie the two pieces
together.
13
19-
Q. How many pounds of semi-boneless (Logan)
pork loins should be issued to equal 100
pounds of regular pork loins?
A. 90 pounds.
20-
Q. What common wholesale cuts (fresh and
cured and smoked) are made from the pork
shoulder?
A. Fresh Cuts
(1) Skinned
Cured and Smoked
Cuts
21-
shoulder
(2) Fresh picnic
( 3) Boston butt
( 4) Fresh hock
( 1 ) Smoked shoulder
butt
( 2) Smoked picnic
( 3) Smoked hock
Q. What per cent of the skinned pork shoulder
is used for boneless roasts?
A. 75 to 85 per cent.
22-
Q. Name the bones in a f.resh picnic.
A. ( 1 ) Part of the bladebone
(2) Arm bone
( 3) Fore shank bones
23-
Q. What is a fresh picnic?
A. It is the shank (lower) half of the pork shoulder..
It includes the shank and the arm sections.
24-
Q. What is the Boston butt and what bone is
in it?
A. It is the blade (top) half of the pork shoulder.
It contains a portion of the bladebone.
25-
Q. Name two pork cuts which are used for dry
salt pork.
A. (1) Side (belly) (2) Fat back
26-
Q.
A.
27-
Q.
A.
Give three reasons why pork is valuable in
th: Army mess.
( 1) It has a high fat content which makes it an
excellent energy food.
(2) It is an outstanding source of thiamine (vita-min
B1 ) .
( 3) It is a universally liked meat.
( 4) It adds variety to the menu.
( 5) Pork fat contributes essential unsaturated
fatty acids to the diet.
Is it true that pork is "bard to digest"?
No. Pork has a higher fat content than the other
meats, which causes it to digest a little more
slowly. In common with other meats pork is 97
per cent digestible.
1-
Q. Does veal have the same bone structure as
beef? Why?
A. Yes. Veal is immature beef.
2-
Q. How many ribs in a side of veal?
A. Thirteen.
3-
Q. Why is veal more perishable than beef?
A. The covering of fat on veal is too thin to protect it
for any extended period at temperatures above
freezing.
4-
Q. Does veal have as much fat as beef?
A. No. Even veal of top quality has a very light fat
covering and shows no marbling.
s­Q.
In per cent, how much boneless meat may be
expected from a veal carcass?
A. 65 to 70 per cent.
6-
Q. Is the lean veal the same color as the lean
of beef? •
A. No. The lean of veal is a faint red or pink color.
The lean of beef is a deeper, brighter red.
7-
Q. Why is it especially necessary to have a sharp
knife when cutting veal?
A. Veal lacks firmness. A sharp knife is necessary
to avoid making jagged uneven cuts.
8-
Q. Are all cut& of veal desirable for roasting?
A. No. The neck, shank, breast and flank are more
desirable when boned out and us.ed in a stew, veal
pie or as ground veal.
14
9-
Q. Is the same style of cutting used in boni~g
heavy veal and light veal?
A. No.
10-
Q. How should heavy veal be boned?
A. Similar to beef. The various muscles or cuts will
be nearly the same size as those from light beef.
11-
Q. How should light veal be boned?
A, Similar to lamb, with modifications to take care
of sides rather than unsplit carcasses.
12-
Q. What is a hind saddle of veal?
A. Two unsplit veal hindquarters.
13-
Q. In cutting the veal hindquarter, where is the
separation made between the leg and loin?
A. Immediately in front of the hip bone.
14-
Q. What boneless roasts are made from the
heavy leg of veal?
A. ( 1) Sirloin-rump ( 4) Outside (bottom)
(2) Knuckle (tip) round
( 3) Inside (top) ( 5) Heel (more desirable
round for stewing or grinding)
(6) Tenderloin
15-
Q. Should one roast or two roasts be made from
the light leg of veal?
A. The average light leg should be made into two
boneless roasts. The very small leg can be made
into one boneless roast.
16-
Q. What roasts are made from the loin and rib
sections of a heavy side of veal?
A. ( 1 ) Boneless loin ( 2) Boneless rib
17-
Q. Why should the loin and rib sections of a
light side of veal be combined to make one
boneless roast?
A. Because neither section is large enough to make a
desirable roast by itself.
18-
Q. What is a fore saddle ·of veal?
A. Two unsplit veal forequarters.
19-
Q. What boneless roasts are made from a heavy
square-cut shoulder of veal?
A. ( 1 ) Shoulder clod ( 3) ·Boneless inside chuck
( 2) Chuck tender and neck
20-
Q. What boneless roasts are made from a light
·square-cut shoulder of veal?
A. ( 1) Outside shoulder roll ( 2) Inside shoulder roll
Note The very small shoulder can be made into
one boneless roast.
21-
Q. Give two reasons why the back strap should
be removed from the veal forequarter.
1-
Q. Give two reasons for cooking meat.
A. ( 1) J'o make it more palatable .
. (2) To develop its flavor.
·· (3) To make it more tender.
(4) To improve its appearance.
2-
Q. Name ·the two general principles of meat
cookery.
A. (1) Dry heat (2) Moist heat
3-
Q. Name three methods of cooking meat by dry
heat.
15
A. ( 1) It is tough and cooking will not make it tender.
(2) It interferes with cutting uniform slices from
the boneless rib and shoulder.
(3) It interferes with carving the cooked veal
roasts.
22-
Q. What cuts of veal
chops and cutlets?
are most desirable for
A. (1) Leg
(2) Loin
23-
(3) Rib
( 4) Shoulder
Q. When veal cutlets are on the menu and car­cass
veal is issued, how may the fllanks,
breasts, shanks and neck be used?
A. Remove the bones, grind the meat and shape the
ground veal into patties.; ~ .Pook and serve the pat­ties
with the cutlets.
24- .,
Q. How may cutlets be made from the· thin end
. . of a boneless cut of veal? ' . . .
A. ( 1 ) By cutting "butterfly" or double slices.
( 2) By "Frenching" or flattening the end cuts
with a cleaver.
(~()()J{I~IlY
A. ( 1 ) Roasting
( 2) Broiling
4-
( 3) Griddle-broiling
( 4) Frying (includes griddle-fry­ing
and deep-fat frying)
Q. What are the two methods of cooking meat
by moist heat?
A. ( 1 ) Braising
5-
(2) Simmering or cooking m water (includes
stewing)
Q. Define roasting • .
A. Cooking in an oven, m an open pan, without
added liquid.
6-
Q. Define broiling.
A. Cooking by direct heat, over coals, or under a gas
flame or electric unit.
7-
Q. Define griddle-broiling.
A. Cooking on a griddle. The fat should be scraped
away as it accumulates.
8-
Q. Define frying.
A. Cooking in fat.
9-
Q. Define griddle-frying.
A. Cooking on a griddle in a small amount of fat.
10-
Q. Define deep-fat frying.
A. Cooking in enough fat to submerge the food.
11-
Q. Define braising.
A. Browning meat in a small amount of fat, then
cooking slowly in a covered utensil in its own
juices or in a small amount of added liquid (meat
stock, water or milk) .
12-
Q. What is a fricassee?
A. Meat cut into small pieces and braised.
13-
Q. Define simmering (cooking in water).
A. Covering meat with water and cooking it at a sim­mering
temperature in a covered container. At
this temperature bubbles form slowly and break
below the surface.
14-
Q. Define stewing.
A. Covering small pieces of meat with water and
cooking them at a simmering temperature in a
covered container (same as cooking in water ex­cept
meat is cut into small pieces) .
15-
Q. Define marinate.
A. To allow meat to stand in a marinade (acid liq­uid,
with oil or seasoning or both) before cook­ing.
16-
Q. What is bouillon?
A. A liquid prepared by simmering .beef (or other
meat), which is seasoned and freed from .ft~.t and
other solid particles.
16
17-
Q. Define steaming.
A. Cooking in steam with or without pressure.
18-
Q.
A.
19-
Name two steps in roasting meat which indi·
cate the dry heat principle of meat cookery.
( 1 ) Do not add water. ( 2) Do not cover.
Q. Why is a roast placed in the pan fat side up?
A. ( 1) To prevent evaporation by protecting the out­side
of the roast during cooking.
20-
(2) So the melting fat can baste the roast during
cooking.
Q. When a roast is salted before cooking, how
far does the salt penetrate into the meat?
A. About one-half inch.
21-
Q. Does salting a roast before cooking draw out
some of the meat juices.
A. Yes, but the amount is small, and goes into the
drippings to make gravy.
22-
Q.
A.
23-
Q.
A.
Name three factors which in6uence the time
required to cook a roast.
(1)
(2)
(3)
(4)
Oven temperature
Weight of the roast
Shape of the roast
Desired degree of
doneness
(5)
(6)
Whether meat is
fresh chilled or frozen
Proportion o f f a t,
lean and bone
Give four advantages of roasting meat at a
low oven temperature.
(1)
(2)
(3)
(4)
(5)
(6)
(7)
(8)
(9)
More tender roast.
More servings.
Uniformly cooked portions.
Juicier and better flavored roast.
Meat drippings which are not burned.
Less drying and overcooking of exterior sur­face.
Less shrinkage.
Less fuel consumed.
(10)
Less work in keeping oven and pans clean.
A cooler kitchen in which to work.
24-
Q. Do beef roasts cooked at a low temperature
require a longer cooking time than similar
roasts cooked at a high temperature?
A. Yes. For·example, two six-pound beef roasts were
cooked to "medium done." One was cooked at
325°F. and the other at 500°F. The roast in
the 325°F. oven required about one hour longer
to reach the "medium done" stage.
25-
Q. In per cent how many more servings can be
expected from roasts cooked at 325°F, than
from an equal weight of meat cooked at
500°F.?
A. 15 to 20 per cent. Low temperatures save meat.
26-
Q. Why should all the roasts 'for one meal be
about the same size?
A. So they will oook in about the same.length of time.
27-
If the roasts are not uniform in size, the larger
ones should be put in to cook first.
Q. Do roasts started in a cold oven require a
longer cooking time than roasts started in a
preheated oven ?
A. Yes. About two minutes per pound.
28-
Q. Approximately how many minutes per lb.
are required to cook a 6 lb. boneless roast
until it is "medium" done at an oven tem·
perature of 325°F.?
A. 30 to 35 minutes per pound.
29-
Q. Is it necessary to thaw frozen boneless beef
roasts before cooking?
A. No. However, the meat should be cooked at a con­stant
low oven temperature (not over 325°F.).
Whether meat is put in to cook while frozen or
when thawed makes little difference in the shrink­age
(final weight of the cooked meat), or in its
tenderness, juiciness or palatability.
30-
Q. How much additional time should be allowed
for roasting frozen beef as compared to
thawed beef? .
A. Two hours or more, if cooked at a low oven tem­perature
(325°F.). The cooking time will vary,
depending upon the size of the roasts and the
amount of frozen meat in the oven.
31-
Q. Should beef be served rare, medium or well
done?
A. Beef may be served rare, medium or well done,
depending upon the preference of the individual.
When cooked rare or medium it will provide more,
or larger, servings than when cooked well done.
32-
Q. When is a pork roast said to be well done?
A. When it has an even gray color without any tinge
of pink.
33-
Q. What are two reasons for cooking fresh pork
well done?
17
A. ( 1) To develop fully the richness of its flavor.
(2) To safeguard against the possibility of trichi­nosis.
34-
Q. As a general rule, are higher temperatures
needed for roasting meat than for baking
pies, cakes or biscuits?
A. No. The oven temperature for roasting meat
should be about 325'°F. For most kinds of baking
the oven temperatures range from 350° to 450°F.
35-
Q. Why may a meat loaf made from less-tender
meat cuts be cooked satisfactorily by roast·
ing (baking) ?
A. The less-tender meat was made tender by grind­ing,
consequently, it may be cooked by dry heat
(roasting).
36-
Q. Why is fresh pork often combined with other
meats in making meat loaves?
A. ( 1) The fat in the pork makes the loaf juicier and
better flavored.
37-
(2) The pork helps to hold the ground meat
together.
Q. What is the most important thing to consider
about steaks which are to be cooked by grid-dle-
broiling? .
A. The steaks must be tender.
38-
Q.
A.
39-
Why are lamb shoulder chops suitable for
griddle-broiling?
(1)
(2)
They are sufficiently tender for this method of
cooking.
They make a desirable product when cooked
this way.
Q. How may steaks from the outside (oottom)
round be made tender enough for- griddle­broiling?
A. They may be made tender through the use of a
cubing machine, delicator or other tenderizing
device.
40-
Q. How does griddle-frying differ from griddle­broiling?
A. ( 1 ) In griddle-broiling the meat is placed on a1'l
ungreased griddle, while in griddle-frying a
small amount of fat is put on the griddle.
(2) In griddle-broiling the fat which cooks out
of the meat is scraped away as it accumulates.
In griddle-frying the meat actually cooks in a
small amount of fat.
41-
Q. Should veal cutlets for breading be cut thick,
medium or thin?
A. Thin.
42-
Q. What are the steps in griddle-frying breaded
veal cutlets?
A. ( 1) Dredge cutlets in flour which has been
seasoned with salt and pepper.
(2) Dip in egg batter.
43-
( 3) Roll in bread or cracker crumbs (shake off
loose crumbs) .
( 4) Brown quickly on both sides in small amount
of fat.
( 5) Turn occasionally.
(6) Cook at moderate temperature until done.
Q. What is the main disadvantage of cooking
pork chops by griddle-broiling, griddle-frying
and deep-fat frying?
A. By the time the chops are well done they are hard
and dry and have lost their flavor.
44-
Q. Why is braising considered the best method
of cooking pork chops?
A. ( 1) Braising develops the full rich flavor of pork.
( 2) The chops can be cooked long enough to be­come
well done without becoming dry and
hard.
45-
Q. Give two reasons why "braising" is a moist
heat method of meat cookery.
A. ( 1) A small amount of liquid may be used.
(2) The cooking utensil is covered.
46-
Q. Can less-tender meat cuts be made tender
when cooked with moist heat?
A. Yes. Moist heat cookery softens the connective
tissue and makes the meat tender.
47-
Q. Can the braising of meat be done as satisfac·
torily in the oven as on the top of the stove?
A. Yes.
48-
Q. Why is braising a desirable method of cook­ing
a beef brisket?
A. The beef bris'ket is a less-tender cut and moist heat
cookery (braising) will make it tender. ·
49-
Q. Wby are less-tcmder steaks made tender by
braising?
A. Because braising is a method of cooking by moist
heat, which softens connective tissue and makes
meat tender.
18
50-
Q. What is the main difference between cutting
meat for a stew and cutting meat for sim­mering
(cooking in water) ?
A. The size of the pieces of meat. For a stew the
meat is cut into small pieces. For simmering
(cooking in water) the meat is left in large pieces.
51-
Q. What are the two general types of stews?
A. ( 1) Brown stew
(2) Light stew
52-
Q. What is the essential difference between the
methods of preparing a brown stew and a
light stew?
A. Browning, or not browning, the meat before stew­ing.
In making a brown stew the meat is browned
before adding the liquid, whereas, the meat is not
browned in making a light stew. ·
53-
Q. Name several ways of adding variety to stews.
A. ( 1) The meat may or may not be browned.
( 2 ) Vary the seasonings.
54-
(3) Use different combinations of vegetables.
( 4) Try different , accompaniments, such as rice,
dumplings, noodles, etc.
( 5) Serve as a meat pie with different kinds of
crusts.
Q. Should "stewing and boiling" beef be cooked
in boiling water?
A. No. The water should simmer, not boil.
55-
Q. Why is it important to maintain a simmering
temperature when cooking meat in water?
A. ( 1) The meat will lose less flavor.
( 2) There will be less shrinkage.
( 3) The meat will be tender but not stringy.
( 4) The muscle fibe11> will not be toughened.
56-
( 5) The cooked meat will hold together better
during carving.
Q. Name two ways to make less-tender cuts
tender.
A. ( 1) Moist heat cookery
57-
( 2) Grinding or chopping
( 3) Cubing, delicating or tenderizing with a me­chanical
device
Q. Why is it unnecessary to soak or pre-cook in
water a smoked (commercial) ham before
baking?
A. This type of ham has a mild cure (low salf con­tent),
therefore, it does not require soaking or
parboiling to remove excess salt.
58-
Q. Why should the shank be removed before the
smoked ham is cooked?
A. ( 1 ) The shank is very desirable for seasoning.
59-
( 2) A shankless ham requires less cooking space.
(3) The shank cannot be carved into attractive
cross-grain servings; for that reason it is not
satisfactory for serving with the rest of the ham.
Q. Why is it impractical to attempt to cook a
smoked (overseas) ham in one piece?
A. Because not enough salt can be removed. Smoked
(overseas) ham, especially one which has been out
of cure and packed in salt for several weeks, has
a very heavy salt concentration. When it is cooked
whole (in one piece) sufficient salt 'Cannot be re­moved,
even by simmering for a long period of
time, to make a palatable cooked ham dish.
60-
Q. What are two satisfactory methods of cutting
and cooking a smoked (overseas) ham? .
A. ( 1) Remove the outside skin and cut the ham into
!12-inch (not over l-inch) slices. Simmer the
slices for a short time using two changes of
cold water. The slices may then be cooked
with scalloped potatoes, smothered in milk or
baked in various ways.
1-
Q.
A.
2-
Q.
A.
(2) Split the ham into three sections-knuckle, in­side
and outside or, cut ham into 2-inch slices.
Simmer the pieces of ham from three to five
hours. Change the water two or three times.
Remove the skin and bones before carving.
Define deep-fat frying.
Cooking in enough fat to submerge the food.
What foods are best adapted to frying in
deep fat?
(1)
(2)
(3)
(4)
(5)
Croquettes
Fritters
Vegetables (batter covered or breaded)
Sea foods (breaded, excepting large whole
fish)
Chops and cutlets (thin, breaded)
19
61-
Q. What is meant by larding a piece of meat?
A. Inserting strips of fat through the meat with a
larding needle.
62-
Q. Why should overcooking of meat be avoided?
A. Overcooking:
63-
Q.
64-
( 1 ) Wastes meat
(2) Wastes juices and flavor
(3) Wastes food value
( 4) Wastes fuel and time
Name five foods which can be used to extend
meat dishes.
Food
Bread, Crackers .. .
Dumplings, Dough
Crusts . .. ... .
Dressings, Stuffings.
Macaroni, Noodles.
Spaghetti .. ..... .
Rice, Barley . . . . . .
Vegetables, Ground
Vegetables . . .
Typical Dishes
Meat loaves, Patties,
Breaded Meats
Stews, Pot Pies
Roasts, Meat Birds
Stews
Meat Balls, Meat Sauces
Stews, Meat Balls, Stuffed
Peppers
Stews, Meat Loaves
Q. How long should bones for stock be sim·
mered?
A. A minimum of six hours; and twice that time is
preferred by experienced chefs and cooks. ·
3-
(6) Chickens (small, disjointed fryers or pre­cooked
steamed fowl. Neuer deep-fat fry large
pieces unless precooked.)
(7) Doughnuts
( 8) French fried potatoes
(9) French toast
Q. In the absence of a thermometer how may
the temperature of the fat be determined?
A. Bread test. A one-inch cube of fresh bread will
brown in the hot fat as follows :
350°F.-over 1 minute
360°F.-1 minute
370°F.-40 seconds
4-
Q. Are there any foods which should be deep-fat
fried at temperatures above 375°F.?
A. No. For best results 375°F. is a maximum temper­ature
for deep-fat frying. Many foods should be
cooked at a lower temperature.
S-Q.
In deep-fat frying, what are two disadvantages
of letting the fat become too hot?
A. · ( 1) The outside of the food will be overdone and
scorched before the center is cooked.
6-
Q.
( 2) The fat will break down and become useless
for frying purposes.
( 3) The fat will smoke excessively.
What happens to foods when too low a temr
perature is used in deep-fat frying?
A. They become grease-soaked and unappetizing.
7-
Q. What happens when too much food is intro­duced
into a pan of hot fat at one time?
A. The temperature of the fat is lowered to a point
unsatisfactory for deep-fat frying.
8-
Q. What is the disadvantage of using the smok·
ing point as a guide in determining the tern·
perature of deep frying fat?
A. The smoking point is an unreliable guide since it
does not indicate the actual temperature of the fat.
9-
Q.
A.
10-
What are the steps in breading foods to be
fried in deep fat?
( 1) Dredge in flour which has been seasoned with
salt and pepper.
(2) Dip in egg batter.
( 3 ) Roll 'in dry breading material.
( 4) Shake off loose particles.
Q. Why is it important to strain the fat used in
deep-fat frying?
A. (1)
(2)
(3)
11-
To remove all crumbs and other foreign par­ticles
which shorten the life of the fat.
To prevent the development of undesirable
flavors from burnt food particles.
So the food being cooked will have a rich
brown appearance not marred by burnt
particles from previously fried foods.
Q. How often should deep frying fat be
strained?
A. ( 1) Always strain fat after each day's frying.
(2) Always strain fat after cooking heavily
breaded foods such as fish, oysters, onions, cut­lets,
etc.
20
12-
Q. Can fat be used for other foods after it has
once been used for cooking fish or onions?
A. Yes. Strain out the food particles and the fat will
be satisfactory for the next food. (Possible excep­tion
is when fat fish has been cooked in the fat.)
13-
Q. How long can deep frying fat be used?
A. Almost indefinitely when it is handled properly and
when sufficient food is cooked in it to assure a 25
per cent fat replacement every time it is used.
14-
Q. Bow is it poss!}lle to determine when fat is
no longer suitable for deep frying?
A. ( 1) Flavor of the foods cooked in the fat.
(2) Odor of the fat.
15-
Q. What is the disadvantage of salting food in,
or over, the deep-fat frying unit?
A. Salt is not dissolved by the frying fat and becomes
just another foreign particle to be removed.
16-
Q. Why should food, which is to be fried in deep
fat, have as dry a surface as possible?
A. ( 1) To reduce spattering and bubbling.
( 2) To shorten the period required to brown and
cook the food.
17-
Q. Should croquettes, or any other food, be
fried a long time in advance of their serving?
A. No. Fried foods are most palatable when served
hot immediately after cooking.
18-
Q. Where should fat be stored when not in use?
A. In a covered container in the refrigerator,
19-
Q. Should deep-fat frying equipment which
comes in contact with the hot fat contain
brass or copper?
A. No. Brass and copper shorten the "life" of the fat.
20-
Q. Why is it necessary to be sure that all soaps
and cleaning compounds are removed from
the frying kettle after cleaning?
A. (1) The alkali in soap and cleaning compounds
combine with fat to form soap.
(2)
(3)
(4)
Soap causes the fat to foam and might result
in a serious fire.
Soap speeds the breakdown of frying fat.
Soap imparts an undesirable flavor to fried
foods.
•
1-
Q. Why should roasts and pot-roasts be carved
across the grain?
A. To shorten the muscle fibers, thereby making the
meat slices more tender.
2-
Q. What is the advantage of carving with a thin,
sharp knife?
A. A thin sharp knife (like the roast slicer) slices
through the cooked meat more readily than a
thicker steak or cook's knife.
3-
'Q.
A.
4-
Q.
Should a roast be carved immediately after it
is taken from the oven?
( 1) If the roast is well done it may be carved
immediately.
(2) A rare or medium roast should be allowed to
"set" for about 30 minutes in order to become
firm enough to carve well. Keep the roast
warm during this period.
What is the disadvantage of carving meat on
a metal surface?
A. A metal surface quickly turns the cutting edge of
the knife blade. Carving should be done on a
wooden surface.
S-Q.
How should the meat be held while carving?
A.
6-
Q.
Hold the meat firmly with a large fork.
When should the string on boneless roasts
be removed?
A. ( 1)
(2)
Remove all strings before carving when using
a slicing machine.
Remove strings as you come to them when
carving by hand.
7-
Q. Can more than one roast be placed on the
slicing machine at one time?
A. Yes. As many as the carriage will accommodate.
21
8-
Q. How does correct carving inftuence the ap·
pearance of the slices?
A. ( 1 ) Provides slices which are uniform in thickness.
(2)' Makes slices which are attractive in appear­ance.
9-
Q. What are the advantages of boneless roasts
for carving?
A. ( 1) Carving can be done faster.
10-
(2) There will be a greater number of servings.
(3) Servings will be more uniform in size.
( 4) Slices will be more attractive in appearance.
( 5) Boneless roasts may be sliced on a slicing
machine.
Q. Why is it important to keep the sliced cooked
meat hot until served?
A. Meat is more appetizing when served hot than
when served luke-warm.
11-
Q. Describe how carved roasts should be placed
on platters for table service.
A. When possible the slices should .be put back to­gether
in the shape of the original roast. This
keeps the slices from drying out.
12-
Q. When should hot meat dishes be placed on
the mess tables?
A. Just before the men are seated.
13-
Q. What i.s an attractive way to serve liver and
bacon?
A. Instead of placing all the bacon in a separate dish,
lay a few strips over the liver or place the liver in
the center of the platter and make a stack of bacon
slices on each side.
14-
Q. Should cooked meat be kept in a steam table
longer than 3 or 4 hours?
A. No. If cooked meat is to be kept longer than four
hours it should be stored in the refrigerator.
15-
Q.
A.
1-
In serving cafeteria style, how should food
be served to help prevent waste?
( 1 ) Serve moderate size portions (make every
effort to correlate the size of the servings with
the amount of each food the men are actually
eating).
Serve hot food hot and cold food cold.
Q. What is an adequate diet?
A. · One which supplies enough of all of the nutritive
elements for:
2-
( 1 ) Growth and repair of the body
(2) Maintenance of a healthy body
(3) Production of heat energy
Q. What are three functions of food?
A. ( 1) Furnish heat and energy
(2) Build and repair the body
( 3) Regulate body processes
3-
Q. What food essentials are necessary in the
diet?
A. ( 1 ) Protein
4-
(2) Carbohydrates
(3) Fats
( 4) Minerals (Calcium, phosphorus, iron, trace
elements)
(5) Vitamins (A, B Complex, C, D, etc.)
Q. Is it necessary for every meal to include all
of the food essentials of an adequate diet?
Why?
A. No. Because the missing food essentials can be
included in other meals during the day.
S-Q.
Why is protein necessary in the diet?
A. ( 1) To build and repair the proteins of muscles,
blood and other tissues. It also furnishes heat
and energy.
22
6-
Q.
A.
7-
Q.
A.
8-
(3) Serve food carefully-a tray of well arranged
food has ap~etite appeal.
( 4) When necessary serve vegetables with a per­forated
spoon to drain off the liquid.
( 5) Start serving from the end of the pan. Don't
scoop out of the middle, since this exposes
more surface to dry out.
Which are superior, the proteins of animal
foods or the proteins of vegetable foods?
The proteins of animal foods.
,
Name five foods which are high in protein.
( 1) Meat (6) Beans and peas
(2) Variety (organ) (7) Eggs
meats
(3) Fowl (8) Nuts
(4) Fish (9) Milk
(5) Cheese (10) Cereals
Q. What are calories?
A. Calories are heat units which are used in measuring
the heat and energy value of foods.
9-
Q. What are the carbohydrates?
A. ( 1) Sugars (2) Starches
10-
Q. Why are carbohydrates necessary in the diet?
A. They furnish heat and energy.
11-
Q.
A.
Name five foods which are important sources
of carbohydrates.
(1)
(2)
(3)
(4)
Sugars
Syrups
Molasses
Flour and flour
products
(5)
(6)
(7)
(8)
Breads
Crackers
Cereals
Potatoes and other
starchy vegetables
12-
Q. Name two common sources of sugar.
( 1 ) Sugars ( 3) Molasses
(2) Syrups
13-
Q. Name three sources of starch.
A. ( 1 ) Flour and flour products
(2) Breads
( 3) Crackers
(4) Cereals
. ( 5) Potatoes and other · starchy vegetables
14-
Q. What do fats contribute to the diet?
A. ( 1) All fats are concentrated sources of heat and
energy.
( 2) Some fats supply vitamins.
( 3) ·Some fats furnish essential unsaturated fatty
acids.
15-
Q. Name five foods which furnish fat for body
fuel.
A. ( 1) Butter
(2) Lard and lard substitutes
( 3) Oleomargarine
· ( 4) Meat fats
16-
(5) Oil
(6) Cream
(7) Nuts
(8) Cheese
:Q. · What minerals are necessary in the diet,
along with .vitamin D, for strong hones and
sound teeth?
A. ( 1) Calcium ( 2) Phosphorus
17-
Q. Name three foods which are good sources of
calcium . .• ;!,
A. ( 1) Milk ( 3) Vegetables, green
( 2) Cheese ( 4) Whole grain cereals or breads
18-
Q. Name five foods which are good sources of
phosphorus.
A. ( 1 ) Variety (organ) meats
(2) Meat
(3) Fowl
(4) Fish · '
19-
(5) Milk
(6) Cheese
( 7) Beans and peas
(8) Eggs
Q. Why do we eat foods which are rich in iron?
A. Iron, with copper, builds rich, red blood.
20-
Q. What food is the best known source of iron?
A. Liver.
21-
Q. Does beef liver have more iron per serving
than other livers?
A. No. Pork liver has the most. '
23
22-
Q. Name four other food sources of iron besides
variety (organ) meats.
A. ( 1) Meat ( 5) Vegetables, green
(2) Fowl (6) Dried fruits
( 3) Oysters ( 7 ) Whole grain cereals
(4) Eggs (8) Whole wheat or enriched bread
23-
Q. Name some of the minerals furnished by
meat.
A. ( 1 ) Phosphorus ( 3 ) Copper
(2) Iron
24-
Q. What minerals are most likely to be lacking
in the diet?
A. ( 1) Calcium ( 3) Iron
( 2) Phosphorus
25-
Q. Why is it important to eat foods which supply
vitamins?
A. Because vitamins promote growth and are neces­sary
to keep the body healthy.
26-
Q. Name five of the more commonly known
vitamins.
A. ( 1) Vitamin A
(2) Thiamine (B1)
( 3) Riboflavin ( B2 )
( 4) Niacin (Nicotinic acid)
27-
(5) Vitamin C
(6) Vitamin D
( 7) Vitamin E
(8) Vitamin K
Q. With which of the senses (touch, taste, sight,
smell, sound) is vitamin A most commonly
associated ?
A. With sight. Vitamin A is necessary to normal func­tioning
of the eyes and the prevention of night
blindness.
28-
Q. The following foods are the best sources of
what vitamin-fish liver oil, liver, kidney,
green and yellow vegetables, sweet potatoes,
butter, cream, eggs, milk and yellow -corn·
meal?
A. Vitamin A.
29-
Q. Name three of the vitamin B factors which
are referred to as the B complex.
A. ( 1 ) Thiamine ( B1) ( 4) Pyridoxine ( B6 )
( 2) Riboflavin (B2 ) ( 5) Pantothenic
Acid
( 3) Niacin (Nicotinic acid) ( 6) Choline
30-
Q. What are two functions of thiamine?
A. ( 1) Stimulates the appetite.
(2) Helps utilize carbohydrates.
( 3) Promotes growth.
( 4) Prevents beri-beri.
( 5) Aids in proper functioning of heart and
nerves.
31-
Q. What are two functions of riboflavin?
A. ( 1) Promotes growth.
32-
( 2) Contributes to health of the skin.
(3) Aids cell activity.
( 4) Helps the functioning of the eyes.
Q. Why is niacin necessary in the diet?
A. ( 1) Essential for health of skin and nerves.
( 2) Aids digestion.
( 3) Prevents the disease, pellagra.
33-
Q. If meat is properly cooked how much of the
original thiamine content is retained?
A. 60 to 75 per cent.
34-
Q. If meat is properly cooked how much of the
original riboflavin content is retained?
A. 85 to 90 per cent.
35-
Q. If meat is properly cooked how much of the
original niacin content is retained?
A. 90 to 95 per cent.
36-
Q. What foods are good sources of thiamine?
A. (1) Pork (lean) (5) Vegetables (green)
(2) Variety (organ) (6) Whole wheat or
meats enriched bread or
( 3) Other meat cereals
( 4) Potatoes ( 7) Legumes
37-
Q. What foods are good sources of riboflavin?
A. ( 1 ) Variety (organ) ( 4) Legumes
meats ( 5) Vegetables (green)
(2) Meat (6) Eggs
(3) Milk (7) Whole wheat bread
38-
Q. Name two foods which supply niacin.
A. ( 1 ) Variety (organ) ( 3 ) Legumes
meats ( 4) Whole wheat or
(2) Meat enriched cereals
39-
Q. Give two functions of vitamin C.
A. ( 1) Prevents scurvy.
40-
(2) Essential to cell activity.
(3) Aids blood regeneration.
( 4) Strengthens blood vessels.
( 5) Needed for sound bones and teeth.
(6) Helps in formation of connective tissue.
Q. What foods should be included in the daily
diet as sources of vitamin C?
A. ( 1) Raw fruits, especially citrus fruits, or tomatoes
(2) Vegetables, especially raw vegetables
41-
Q. Is vitamin C ea!'lily destroyed?
A. Yes. It is one of the most easily destroyed vitamins.
42-
Q. Give three ways in which the vitamin C con­tent
of fruits and vegetables is retained.
24
A. ( 1) Keep under refrigeration.
(2) l!Jse salads and fruit juices quickly after mak-
43-
ing.
(3) Use small amount of water in cooking.
( 4) Cook quickly but avoid violent boiling.
( 5) Do not stire more than necessary while cook­ing.
( 6) Do not use soda.
( 7) Serve as soon as possible after cooking.
Q. When not enough vitamin D is supplied by
sunshine or the food we eat, what deficiencies
are evident?
A. (1)
(2)
Rickets and poor development of bones and
teeth in children.
Dental decay and loss of minerals from the
bones in adults.
44-
Q. What are some sources of vitamin D?
A. ( 1 ) Fish liver oil ( 4) Eggs
(2) Liver (5) Milk (fortified)
(3) Butter
45-
Q. Why is vitamin D called the sunshine vita·
min?
A. Because it may be acquired by exposure to sunshine.
46-
Q. What essential food elements are furnished
by meat and variety (organ) meats?
A. ( 1) Protein ( 5) Vitamin A
(2) Fat (6) Thiamine
· (3) Phosphorus (7) Riboflavin
(4) Iron and copper (8) Niacin
47-
Q. Why does the Army ration include 1uch a
wide variety of food?
A. ( 1) To provide an adequate diet.
48-
(2) To give soldiers variety in good foods.
(3) To make meals more appetizing.
Q. Is appetite appeal important in planning
meals?
A. Yes. Nutritionists agree it is good judgment to serve
foods that taste good for such foods are essential
to efficient digestion.
49-
Q. Why should all foods be prepared and served
in as tempting and appetizing a manner as
possible?
A. ( 1) Builds morale.
(2) Men will eat a wider variety of foods which
means that they will be more likely to have an
adequate diet.
(3) Aids digestion. It has been proved that foods
which look and taste good are more efficiently
digested.
( 4) Reduces waste. There will be less food left on
the soldiers' plates.
1-
Q.
A.
2-
Q.
A.
3-
Q.
A.
4-
Q.
A.
5-
Q.
A.
6-
Q.
A.
J{Jff 'I, f)() I .. ~
I I I
'l,III~IIl f~illll~
Name three kinds of knives and give the use
of each.
( 1) Boning knife-for removing bones.
(2) Steak knife-for cutting steaks and roasts.
(3) Roast slicer-for carving cooked meat.
( 4) Cook's knife (saba tier) -for chopping veg-etables,
slicing fish, etc.
What is a "scimiter" style knife?
A knife with a curved blade.
Why is it advisable to issue meat tools, espe..
cially knives, for the individual use of each
man?
(1) So that each man will take pride in keeping
his knives sharp and in good condition.
(2) To make each man responsible for the condi-tion
of his tools.
Name four ways to keep knives sharp.
(1) Use a smooth or semi-smooth steel.
(2) Use each knife for the work it was designed
to do.
(3) Wash knives separately.
(4) Keep knives in individual holders or tool racks.
(5) Make each man responsible for his own tools.
(6) Do not use knives to cut string, wire, sacks,
etc.
How does "steeling" a knife keep the blade
sharp?
The steel straightens and smooths the cutting edge
of the blade.
Why is it necessary to he very careful when
sharpening a knife on a hand or power driven
dry stone?
Because so much heat is generated that the temper
in the cutting edge of the blade may be removed.
25
ilNI) IJSI~
7-
Q. What kind of a stone is most satisfactory
for sharpening knives?
A. Either an oil stone or a water stone.
8-
Q. In sharpening knives, how should the coarse
and fine sides of the stone be used?
A. The coarse side is used to put a bevel on the blade.
9-
Q.
A.
10-
The fine side is used to remove the "wire" or
feather edge and to produce a keen cutting edge.
How may a smooth or semi-smooth steel he
made from a rough steel?
( 1) Use a piece of metalite or emery cloth and rub
down the steel to the desired degree of smooth-
(2)
ness.
If metalite or emery cloth are not available,
a sharpening stone, or some other abrasive,
may be used.
Q. Should honing knives he straight or curved?
A. There is no material difference. Some boners pre­fer
straight knives and others prefer curved knives.
Either knife will do a good job if it is sharp.
11-
Q. How should meat cutting, honing and carv·
ing knives he washed?
A. Each knife should be washed singly in warm soapy
water, then rinsed in hot water and wiped dry with
a clean cloth.
12-
Q. Why should meat tools with wooden handles
never he allowed to stand in hot water?
A. Hot water soaks into the wood causing it to
expand. In drying, the wood contracts. This ex­pansion
and contraction loosens the rivets in the
handle. Eventually the wooden handles become
loose, causing cracks and crevices where dirt and
grease accumulate.
13-
Q. Does boiling water remove the temper of the
knife blade? Why?
A. No. Because knife steel is tempered at more than
twice the temperature of boiling water.
14-
Q. Why should meat knives never he kept to­gether
loosely in a drawer?
A. The edges become dulled as a result of hitting the
blades of other-knives.
15-
Q. Why is a knife with a 10-inch blade unsatis·
factory for honing meat?
A. The blade is too long. A knife with a short narrow
blade is more satisfactory for boning.
16-
Q. What is a hand meat hook?
A. A short steel hook with a wooden handle used in
boning meat.
17-
Q. How is it possible to unjoint hones without
breaking or nicking the honing knife?
A. Use a sharp knife with a narrow blade. Do not pry
with the blade. As the blade cuts the connective
tissue, pull the joint open with a hand meat hook
or pry it open with the free hand.
18-
Q. What is meant by the "set" in a saw blade?
A. The "set" refers to the position of the teeth in rela­tion
to the blade. Alternating teeth are bent in
opposite directions.
19-
Q. Why is the "set" in a saw blade necessary?
A. The "set" enables the teeth to cut a path wide
enough to allow the blade to follow through with­out
binding.
1-
Q. What two pieces of equipment are necessary
for the proper cleaning of meat blocks?
A. ( 1) Block scraper (similar to a dough cutter)
(2) Block (wire) brush
26
20--
Q. What is meant by "forcing" or "riding" a
meat saw?
A. "Forcing" or "riding" means to exert unnecessary
pressure on the blade when sawing across a bone.
21-
Q. What is likely to happen when "forcing" a
meat saw? ·
A.
22-
( 1)
(2)
The blade is apt to "jump" from the bone,
causing cut fingers and hands.
The blade is less likely to follow a straight
line, thereby making a ragged uneven meat
cut.
Q. Give two reasons why a meat grinder may
deliver mashed meat instead of clean-cut
ground meat.
A. ( 1) Dull knife and plate.
23-
(2) Improperly set knife and plate.
( 3) Accumulation of sinews and membranes over
plate and around knife blades.
Q. What size pie~es of meat are desirable for
feeding into a grinder?
A. The size of the pieces of meat depends upon the
size of the grinder. The pieces of meat should be
small enough to be carried by the feed screw with­out
clogging the grinder.
24-
Q. What is the advantage of grinding meat
through a coarse plate then through a fine
plate when it is to he used for loaves, pat•
ties, etc.?
A. The double grinding provides a better distribution
of fat and lean.
2-
Q. Why should the meat block he cleaned after
each use?
A. The block will be much easier to clean and to keep
clean if blood and moisture from meat are not
given a chance to soak deeply into the wood.
3-
Q. Why ii it important to keep the cutting sur­face
of the meat block dry?
A. A dry cutting sw-face remains hard and resists
wear.
4-
Q. Why does water, blood and brine shorten the
life of a meat block?
A. Moisture causes the wood to expand. In drying, the
wood contracts. This expansion and contraction
weakens the glued joints.
s-
Q. Name four practices which will aid in keep­ing
the cutting surface of the meat block dry.
A. ( 1) Clean the block after each use.
(2) Do not wash the cutting sw-face of the block.
( 3) Do not wash meat tools on the block.
( 4) Do not allow fresh moist meat to lay on the
block longer than necessary .
. ( 5) Do not thaw frozen meat on the block.
Q. Name three ways to keep the cutting surface
of the meat block level and in good condition.
A. ( 1) Turn the block weekly so that the surface will
wear down evenly.
7-
(2) Use the entire cutting surface as much as
possible.
( 3) Maintain a bevel on the top edges of the
block.
( 4) Keep the cutting surface dry.
( 5) Clean the cutting surface with a block scraper
and a block brush after each use.
Q. What are three advantages of cleaning the
cutting surface of the meat block with a block
scraper and a block brush?
A. ( 1) Removes meat particles and meat juices from
8-
the wood.
( 2) Keeps the cutting surface dry and hard.
( 3) Keeps the top of the block smooth.
( 4) Keeps the surface clean and sanitary.
( 5) Makes the block last longer by preventing
moisture from weakening the glued joints.
Q. What is the function of the bevel on the
edges of the cutting surface of the meat
block?
A. The bevel retards splitting of the wood at the edges
of the block.
27
9-
Q. How may the "bevel" of the meat block be
maintained?
A. Use a scraper on the beveled edges every time the
block is cleaned.
10-
Q. Can a meat block be resurfaced?
A. Yes. If the cutting surface is badly pitted and
dished, the top may be sawed down to a smooth
level surface.
11-
Q. What special care should be given the block
when it is being used for cleaning chickens or
cutting liver?
A. ( 1) Scrape often so moisture will not soak into the
block.
(2) Use a "false" top (board) to protect the block.
12-
Q. Is it necessary to put salt on top of the block
when the block is not in use?
A. ( 1) If the surface of the block is hard, as a result
of having been cleaned regularly with a block
scraper and a wire brush, there should be no
reason to use salt.
13-
(2) If the top of the block is soft and pitted, from
improper care and attention, salt may have a
beneficial effect in helping to remove some of
the moisture from the wood.
Q. How may a block brush be sharpened?
A. Hold the wire bristles flat against the side of a
revolving grindstone or an emery wheel or draw
the brush across clean concrete.
14-
Q. How is a block scraper sharpened?
A. Use a file. Make a feather edge along each side of
the flat cutting edge of the blade. Hold the file at
right angles to the blade. In one stroke push the
file across and along the full length of the flat blade
edge. Continue filing until a "wire" or feather edge
has, been made along one side of the flat cutting
edge. Turn the scraper and repeat on the other
side.
1-
Q. Name two devices which aid the meat cutter
in preventing accidents when boning meat.
A. ( 1) Hand meat hook ( 3) Safety glove
2-
Q.
( 2) Guard on boning knife
Why is it important to keep the knife handle
dry and free from fat and grease?
A. To provide a dry surface for a firm grip on the
knife handle. This helps to keep the hand from
slipping forward onto the sharp cutting edge of the
blade.
3-
Q. Why should the knife handle always be held
firmly?
A. A firm grip means that the hand is less likely to
slip forward onto the blade. It also assure smoother
cuts.
4-
Q. Why is it a bad habit to grab for a falling
knife?
A. It is easy to miss the handle and grab the blade.
S­Q.
What will an experienced meat cutter do
when the knife he is using starts to fall?
A. He will not grab for it. He steps back quickly to
get his hands, feet and legs out of the way.
6-
Q. Should meat be laid on top of a knife?
A. No. Whoever picks up or moves the meat may get
a serious cut.
7-
Q. Is it safe to have a knife in one hand when
both hands are being used to carry meat,
heavy boxes or crates?
A. No. Never carry a knife when both hands ~ue
needed to handle the meat or box. ' .
28
8-
Q.
A.
9-
Why is it a had practice to throw knives to·
gether in a box or drawer?
( 1) There is a chance of getting cut when picking
up one of the knives.
(2) This practice dulls the cutting edges of the
blades.
Q. Why is it dangerous to reach into soapy water
for a knife or saw blade?
A. The soapy water hides the knife or saw blade.
10-
There is a chance to get a cut hand when "fishing"
for them.
Q. What is the danger of "horseplay" with meat
cutting tools?
A. "Horseplay" with knives, saws and cleavers invites
unnecessary accidents.
11-
Q. What should be the safety rule with respect
·to throwing a meat tool?
A. Never throw a meat tool or have one thrown to
you.
12-
Q.
A.
13-
Q.
Should meat cutting knives be carried in the
pockets of your clothes?
No.
Why should the thumb be placed on top of
the handle of the steel when sharpening a
knife?
A. To prevent cutting the
stroked along the steel.
thumb as the knife is
14-
Q. Why is it a had practice to cut meat on a
crowded block or to work in cramped quar·
ters?
A. When the table or block is crowded with meat, fat,
bones, pans, etc., the man cutting the meat does
not have room to observe the rules for safety. When
men are working too closely together one man may
accidentally cut another.
15-
Q. What safety rule should be followed when
using a cleaver?
A. Keep the free hand a safe distance from the path
of the cleaver.
16-
Q. Why does the statement, "Let the saw do the
work," represent a good safety practice?
A. When a saw is allowed to "ride" backward and
forward across a bone under the pressure of its own
weight it is "doing the work." When forced, the
saw may "jump" from the bone and tear your
fingers or hand.
17-
Q. What rule should be followed when feeding
a meat grinder?
A. Push meat into a grinder with a wooden stomper
to avoid injury to, or loss of, fingers.
18-
Q. Should fat and trimmings which drop to the
floor while cutting meat be picked up im·
mediately?
A. Yes. Someone is apt to slip on them which may
result in a serious injury.
19-
Q. When should bone scratches and knife cuts
be treated?
A. Immediately, in order to prevent infection.
IltJJ~I~S l~f)ll
1-
Q. Name the two most important factors to be
considered in the preparation and handling
of food.
A. ( 1) Cleanliness (2) Sanitation
2-
Q. What two practices should be followed in
keeping the kitchen and storeroom clean?
A. ( 1) Do not allow tables and floors to become
littered.
(2) Clean up immediately after finishing each
piece of work.
3-
Q. Why should scraps of food, which have
dropped on the floor, be picked up immedi·
ately?
A. They are apt to be stepped on in which case they
will make a dozen or more spots where dirt will
collect.
4-
Q. What factors should be considered in pek'·
sonal cleanliness?
A. ( 1 ) Daily bath
(2) Daily shave
( 3) Combed hair
( 4) Short clean
fingernails
( 5) Clean hands
(6) Clean face
( 7) Clean teeth
(8) Clean clothes
29
S-Q.
What can be done to reduce the fly menace?
A. ( 1) Destroy breeding places.
6-
(2) Keep surroundings clean and sanitary.
(3) Keep garbage cans clean and tightly covered.
( 4) Have doors and windows properly screened.
(5) Use fly traps, fly spray, fly paper and fly
swatters.
Q. What should be done with the meat grinder
after each use?
A. It should be taken apart, thoroughly washed,
scalded and air dried.
7-
Q. Why are meat tools with loose or cracked
handles uns~itary?
A. Because the cracks accumulate dirt and provide a
place for germs to multiply.
8-
Q. How can meat tools with loose or cracked
handles be repab·ed?
A. ( 1) They may be sent to a meat tool manufacturer
for repair or new handles.
(2) They may be repaired with plastic wood as
follows:
a. Clean, wash and sterilize the cracks in the
handle.
b. Allow time for wooden handle to dry out
completely.
c. Fill cracks with with plastic wood.
9-
Q. Name three practices which will help keep
clothes clean when cutting and handling meat.
A. ( 1) Don't wipe hands or tools on clothes.
10-
( 2) Carry small pieces of meat in the hands or on
a platter but not against the clothes.
( 3) Wrap a cloth or a piece of paper around a
large cut of meat before picking it up.
( 4) Don't lean against the meat, cutting blocks,
or tables.
Q. Why is it important that the inside of the
refrigerator be kept clean?
A. Cleanliness helps to reduce :
( 1) Mold growth on foods
(2) Food spoilage
(3) Unpleasant odors
11-
Q. How should dishes and cooking utensils be
washed and dried?
A. Washed in hot soapy water, rinsed in boiling water
and then air dried.
12-
Q. How often should the mess tables b~ cleaned?
A. After each meal.
13-
Q. How often should the mess hall 8oor be
scrubbed?
A. After each meal.
14-
Q. Why should garbage and trash never be al·
lowed to accumulate in the kitchen?
A. ( 1) Waste products are unsanitary and unsightly.
( 2) They are apt to produce offensive odors.
( 3) They attract flies, cockroaches, etc.
( 4) They present a fire hazard.
I~()() I)·
1-
Q. What is the function of refrigeration?
A. To preserve perishable foods.
2-
Q. Good refrigeration for meat involves the con·
trol of what three factors?
A. ( 1) Temperature (3) Air circulation
(2) Humidity
3-
Q. What temperature range is most desirable
for holding fresh chilled carcass beef, lamb,
and veal for normal issue periods at the post
cold storage?
A. 33° to 36°F.
4-
Q. When received in good condition and stored
at 32° to 36°F. at the post cold storage, how
30
long can fresh chilled carcass beef, lamb and
veal be held safely?
A. (1) Beef-7 to 9 days.
( 2) Lamb and veal-5 to 7 days.
5-
Q. For short periods in the kitchen refrigerator,
what is a satisfactory temperature range for
storing fresh chilled meats?
A. Some meats are more perishable than others, but
for short periods all meat will keep satisfactorily at
temperature of from 35° to 40°F.
6-
Q. What happens to meat held too long in a
refrigerator where the humidity is too high?
A. The meat will get wet and sticky. (Fortunately the
humidity in the average mechanically refrigerated
meat cooler is seldom too high) . ' · · ·
7-
Q. What happens to meat held too long in a
refrigerator where the humidity is too low?
A. The surface of the meat will dry out and discolor.
8-
If held for a long period of time there will be a
heavy shrinkage from loss of moisture and nec­essary
trimming.
Q. What is a desirable humidity range for refrig·
erators in which meat is to be stored?
A. 80 to 90 per cent. ,_
Q. Why is air circulation important in the stor·
age of meat?
A. Because meat requires a relatively high humidity to
prevent excessive drying, but unless there is some
air circulation the surface of the meat will become
dry and sticky.
10-
Q. In what size pieces should meat be stored in
the refrigerator?
A. In as large pieces as possible so that a minimum of
cut surface will be exposed. Meat should be cut
into steaks, chops, stews, roasts and made into
ground meat no longer than necessary before
cooking.
11-
Q. What is one disadvantage of stacking fresh
meat cuts in a pile in the refrigerator?
A. ( 1) It prevents circulation of air around the indi­vidual
cuts, causing them to spoil more
quickly.
12-
(2) When two cut surfaces are in close contact
they darken and spoil readily.
Q. If meat or other perishable foods have
started to spoil can they be brought back to
good condition by placing them under refrig·
eration?
A. No. Refrigeration only retards spoilage, it cannot
make a fresh food from one which has started to
spoil.
13-
Q. When frozen meat is thawed is it as suscep·
tible to spoilage as fresh meat?
A. Yes.
14-
Q. What is a satisfactory temperature range for
holding fresh, frozen, boneless beef for not
longer than 3 months?
A. A uniform temperature of about 1 0°F.
31
15-
Q. What is a desirable temperature for holding
fresh, frozen, boneless beef for longer than
3 months?
A. Zero or lower.
16-
Q. What is the best procedure to follow in thaw·
ing frozen beef forequarters and hindquar·
ters?
A. Where time permits, allow the quarters to thaw
under refrigeration (35°-45°F.) for a period of 72
hours or more.
17-
Q. How should frozen boneless beef be stored
in order to be ready for cooking the next
day?
A. Take the boneless pieces from the carton. Unwrap
and place the meat on racks in the refrigerator.
Even though the meat may not be completely
thawed by the next morning it will be satisfactory
for cooking.
18-
Q. Should frozen meat be put into water to
thaw?
A. No. This causes meat to lose its juices and flavor
and some of its water soluble vitamins.
19-
Q. Should frozen meat be cooked as quickly as
possible after thawing?
A. Yes, especially variety (organ) meats.
20-
Q. What is a satisfactory temperature for stor·
ing smoked ham or bacon (commercial) for
periods under six weeks?
A. 32° to 36°F.
21-
Q.
A.
22-
What should be done to retard the growth of
mold and the developlllent of rancidity in
smoked hams and bacon?
( 1) Keep these meats away from the light.
(2) Store in a cool room or in a refrigerator.
Q. Does mold on bacon or ham prove that these
products should not be used? 1
A. No. Mold growth does not mean that ham or
bacon is spoiled.
23-
Q. How should mold be removed from ham or
bacon?
A. It depends upon the amount of mold. A light
mold growth can be removed with a clean damp
cloth. For _a heavy growth use a brush and clean,
warm water to remove the mold, then allow the
ham or bacon to air dry.
24-
Q. Why should left-over cooked meat be stored
in the refrigerator?
A. Even though meat has been cooked it is still per­ishable
and must be kept under refrigeration.
25-
Q. Why should cooked meat be covered when
stored in the refrigerator?
A. A great deal of moisture was lost through cooking
and it is desirable to prevent further drying out of
the meat.
26-
Q. Should cooked left-over meat be cut into
small pieces for storage in the refrigerator?
A. No. It should be kept in as large pieces as pos~ible
so that a minimum of cut surface will be exposed.
27-
Q.
A.
28-
Q.
A.
29-
What rules should be followed in handling
and storing left-over cooked meat?
( 1) Cool the cooked meat and put it in the refrig­erator
as quickly as possible.
( 2) Keep the refrigerator at a constant temper­ature.
(3) Keep the meat covered.
( 4) Do not remove the meat from refrigerator
until it is to be used.
( 5) Use left-over cooked meat within 24 to 36
hours after the original cooking.
Name some perishable foods.
(1) Meat (5) Eggs
(2) Fish (6) Cheese
( 3) Poultry ( 7) Milk
( 4) Butter
Q. Where should the most perishable foods be
kept in the refrigerator?
A. In the coldest section.
Printed in U. B. A.
64385
30-
Q. Should non-perishable foods be kept in the
refrigerator?
A. No. The refrigeration space should be saved for
perishable foods.
31-
Q. Why should care be given to the arrangement
of foods in the refrigerator?
A. ( 1) To permit a good circulation of air.
32-
(2) To make it easier to keep the refrigerator
clean.
(3) So that food may be located quickly thereby
saving time and refrigeration.
( 4) So that incoming perishables may be quickly
and easily stored.
Q. How often should the coils in the refriger­ator
be defrosted?
A. As often as necessary. Never let the ice become
more than ~ inch thick. Ice and frost act as in­sulators
and reduce the efficiency of the refrigera­tien
equipment.
33-
Q. How should ice and frost be removed from
coils?
A. Always melt the frost away. Never use an ice-pick
or any sharp tool.
34-
Q. How should perishable, odor producing
foods be stored in tlte refrigerator?
A. In covered containers or completely wrapped in
paper.
35-
Q. Should food be stored in tlte refrigeration
unit or ice compartment?
A. No. This retards circulation of air and may be
responsible for causing other foods to spoil.
36-
Q. Why must the refrigerator be kept clean at
all times?
A. To prevent unnecessary foreign odors and to keep
. down growth of harmful bacteria and mold.
(') .. (I I "
32
j