Culinary Arts 2 Final Exam

Most thickening agents are forms of starch.

• True
• False

A roux is made from equal parts fat and flour.

• True
• False

A fumet is a fish stock with acid added to the water.

• True
• False

Stock can be cooled in the refrigerator if you are short on time.

• True
• False

A primal cut is a menu-sized portion of meat.

• True
• False

A fabricated cut is a smaller portion taken from primal cuts.

• True
• False

High-heat cooking is the best method for preparing large cuts of meat.

• True
• False

About 75% of muscle is protein.

• True
• False

The US Food and Drug Administration is responsible for inspecting all meat.

• True
• False

Pork is the meat from hogs that are less than one year old.

• True
• False