Lesson 3 - Methods of Cooking Meat Assessment
Authored by Mayo Zy
Specialty
10th Grade
Used 10+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
1. What method of cooking includes any technique that involves cooking with moisture?
Boiling
Dry Heat
Moist Heat
Simmering
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What method of cooking where the heat is transferred to the food item without using any moisture?
Boiling
Dry Heat
Moist Heat
Simmering
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What moist-heat cooking technique employs hot steam to conduct the heat to the food item?
Braising
Simmering
Steaming
Stewing
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What moist-heat cooking technique where the water reaches its highest possible temperature of 212°F?
Boiling
Dry Heat
Moist Heat
Simmering
6.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
The most popular cuts for a roast include ribeye (also known as scotch fillet), rump, topside and sirloin (also known as porterhouse).
True
False
7.
MULTIPLE SELECT QUESTION
20 sec • 1 pt
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
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