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






2. 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






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






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






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






6. Ground game - winged game






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






8. French for hunted animals