Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. Many people assume that the leaner a meat is, the better it is. Do you agree? Explain.
  2. What is connective tissue? Why is it important for the cook to understand connective tissue?
  3. Flank steak (beef) is high in connective tissue, yet it is often broiled and served in thin slices as London broil. How is this possible?
  4. Why are portion-controlled meats so widely used in food service, even though their per-pound cost is higher?
  5. Can you explain why veal loin, a tender cut, is sometimes braised, while veal shoulder, a less tender cut, is sometimes roasted?
  6. Which of the following cuts are you more likely to braise? Which might you roast?

    Beef chuck Ground pork Beef rib
    Corned beef brisket Veal rib Lamb leg
    Lamb shanks Beef strip loin Pork shoulder

  7. You wish to cook a roast rib of beef to a final internal temperature of 145°F (63°C). Why, then, would you remove the roast from the oven when the temperature on the meat thermometer reads 130°F (54°C)?
  8. Why are weight-time roasting charts inadequate for determining the doneness of roast meats?
  9. Describe the fat content of game meats such as venison, boar, and elk. Explain how the fat content affects how these meats are handled and cooked.
  10. How does farm-raised venison differ from wild venison?