Question

Regarding veal, lamb, or pork, the term noisette would properly refer to

A. châteaubriand.
B. tournedos.
C. medallions.
D. rounds.

Answer 1

A

Because noisette is a firm round and lean peice of meat.

Answer 2

Answer: It is C.

Step-by-step explanation:

The terms noisette and medallion are often used interchangeably to refer to a small, bone- less tender cut of meat weighing from 2 to 6oz /

57 to 170 g.