(1) (_a_) What is veal? (_b_) From animals of what age is the best veal
obtained?
(2) Compare veal and beef as to characteristics.
(3) What cuts of veal are most suitable for: (_a_) roasts? (_b_)
cutlets? (_c_) soup and stews? (_d_) chops?
(4) (_a_) What organs of veal are used for foods? (_b_) What are
sweetbreads?
(5) (_a_) Why is veal more indigestible than beef? (_b_) What important
point must be remembered concerning the cooking of veal?
(6) (_a_) What substance in veal is utilized in the preparation of
jellied veal? (_b_) Explain how this dish is prepared.
(7) (_a_) At what age is sheep sold as lamb? (_b_) How do lamb and
mutton differ as to food substances?
(8) Compare the flesh of lamb and mutton as to appearance.
(9) As they apply to lamb and mutton, explain the terms: (_a_) rack;
(_b_) saddle.
(10) Explain why some cuts of lamb and mutton are tough and others
tender.
(11) What is: (_a_) a crown roast of lamb? (_b_) a French chop?
(12) (_a_) Describe pork of the best kind. (_b_) Why is the food value
of pork higher than that of other meats?
(13) (_a_) Name the cuts of pork. (_b_) What is meant by leaf lard?
(14) What important points must be taken into consideration in the
cooking of pork?
(15) (_a_) Name some of the accompaniments that are usually served with
pork. (_b_) What is the purpose of these accompaniments?
(16) (_a_) For what purpose is salt pork generally used? (_b_) What is
bacon? (_c_) To what uses is bacon put?
(17) (_a_) Give the general directions for the carving and serving of
meat. (_b_) Explain how to carve and serve a steak.
(18) (_a_) What is meant by deep-fat frying? (_b_) Why must a food that
is to be fried in deep fat contain or be coated with a protein material?
(19) (_a_) What utensils are necessary for deep-fat frying? (_b_)
Explain the procedure in frying croquettes in deep fat.
(20) (_a_) For what purpose are timbale cases used? (_b_) Explain how to
make a batter for timbale cases.