If your timbales are soft instead of crisp, you will know that the mixture is too thick and should be diluted. Too hot or too cold an iron will prevent the mixture from sticking to it.
MEAT (PART 2)
EXAMINATION QUESTIONS
(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?