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31: In Review Questions
True or false. It is unnecessary for chefs to master basic meat-cutting skills.
A. True
B. False
List three actions that can be taken to prevent cross-contamination.
List the eight pieces of an "eight-cut" chicken.
True or false. Airline breasts are a common way to present chicken in fine-dining restaurants.
A. True
B. False
Birds that are to be roasted whole are often tied or _____.
True or false. Steaks and chops that are cut across the grain will be tough.
A. True
B. False
Contrast a chop with a cutlet.
Why are cutlets pounded with a mallet?
What is barding and why is it important?
What is the most important tool in portion control?
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