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

Question

Question 14 options:

A)

rounds.

B)

medallions.

C)

tournedos.

D)

châteaubriand.

Answer 1

The term "noisette" refers to a small round cut of meat, typically taken from the lamb or veal, which is traditionally cut into medallions. Therefore, the correct option is:

B) medallions.