Practice Quiz

Red Seal Cook

Category - Meat and Poultry

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What is the basic procedure for preparing sweetbreads to be pressed?
  1. The outer membrane is slightly scored and the sweetbreads are blanched in court bouillon for 5 minutes.
  2. Sweetbreads are submerged in cold water with salt, covered and kept in the refrigerator overnight, then blanched in court bouillon for 5 minutes.
  3. Sweetbreads are blanched in court bouillon for five minutes, then soaked in an ice bath for up to 20 minutes.
  4. The outer membrane is scored slightly, the sweetbreads are submerged in cold water with salt and kept covered in the refrigerator overnight.
Explanation
Answer: B - Before sweetbreads can be prepared, they must first be thoroughly cleaned by submerging in cold water with salt overnight. This draws out any blood that may still be present. Blanching in a court bouillon imparts a small bit of flavour but more importantly it cooks the sweetbreads to a point that they’re easier to handle. Once they’ve been removed from the poaching liquid and cooled, any sinew or membranes can be pulled away by hand and the sweetbreads can be pressed.
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