Lesson 3 - Methods of Cooking Meat Assessment

1. What method of cooking includes any technique that involves cooking with moisture?

• Boiling

• Dry Heat

• Moist Heat

• Simmering

What method of cooking where the heat is transferred to the food item without using any moisture?

• Boiling

• Dry Heat

• Moist Heat

• Simmering

What dry heat method uses a very hot pan and a small amount of fat to cook the food very quickly?

• Baking

• Pan-frying

• Roasting

• Sautéing

What moist-heat cooking technique employs hot steam to conduct the heat to the food item?

• Braising

• Simmering

• Steaming

• Stewing

What moist-heat cooking technique where the water reaches its highest possible temperature of 212°F?

• Boiling

• Dry Heat

• Moist Heat

• Simmering

The most popular cuts for a roast include ribeye (also known as scotch fillet), rump, topside and sirloin (also known as porterhouse).

• True

• False

The most popular cuts for baking is tenderloin steak, sirloin steak, ribeye steak, rump, porterhouse, t-bone, prime rib, flank steak, skirt steak, hangar steak.

• True

• False

The most popular cuts for boiling are beef eye round, rib eye and tenderloin.

• True

• False

The most popular cuts for sauteing, pan-frying and deep-frying methods are tenderloin steak, sirloin steak, ribeye steak, rump, porterhouse, t-bone, prime rib, flank steak, skirt steak, hangar steak.

• True

• False

The most popular cuts for grilling and broiling are flat iron, rib-eye, t-bone, porterhouse, strip steak, top sirloin, flank steak, Skirt steak, flank steak.

• True

• False