Test your basic knowledge |

Culinary Game Meats

Subject : cooking
Instructions:
  • Answer 8 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. 1. Age of the meat is an essential part of choosing good game - younger is better 2.Aging is similar to Beef - up to 30 days max - 7-14 most common.3.Marinating and tenderizing are very common during preparation.4.Adding fat while cooking






2. Much like beef or other meats. Bright colors - fresh smells - packaged correctly






3. Venaison - typically can refer to any game meat - Strong and gamey - due to the animals range of diet. Most are farm raised






4. Pheasant - Partridge - Pigeon - Guinea Fowl - Quial - Hare - Wild Bore - Venison






5. Wild game generally has more flavor than its domestic counterparts.






6. French for hunted animals






7. Ground game - winged game






8. American Bison/Buffalo: up to 2400# Elk -Caribou -Moose: up to 750#