Practice Quiz

Red Seal Cook

Category - Meat and Poultry

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The French term à point, when referring to the doneness of meat, refers to what?
  1. When the meat is cooked to medium-rare
  2. When the juices from the meat run pink
  3. When the meat is cooked to 85 °C
  4. None of the above
Explanation
Answer: A - The French term à point refers to the perfect level of doneness. In the case of meat, it directly refers to its colouring, which should be medium-rare.
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