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Prepare and cook meat cuts

Authored by ria elemos

Life Skills

10th Grade

Used 18+ times

Prepare and cook meat cuts
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10 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

1.Which of the cooking methods does not belong to dry heat method?

A. baking

B. broiling

C. roasting

D. stewing

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

  1. 2.What nutrient content of meat accounts for about 20% of its weight?

A. fat

B. protein

C. vitamins

D. carbohydrates

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

3.What doneness in meat is when pressed with finger, meat feels firm and there is a definite resistance?

A. rare

B. medium rare

C. medium

D. well done

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

  1. 4.What dry heat method of cooking food uses a small amount of oil or fat in a shallow pan over relatively high heat.?

A. sauteing

B. steaming

C. roasting

D. stewing

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

5.What do you call the cookin method when meat is cooked in steaming liquid, and bubbles are breaking on the surface?

A. boiling

B. broiling

C. roasting

D. stewing

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

6.What is an oil-acid mixture which is used to tenderize and enhance the flavor of meat?

A. brine solution

B. marinade

C. soy sauce

D. salt and calamansi

and vinegar

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

7.What dry heat cooking method is recommended on large cuts of meat such as Rib Eye Roast?

A. boiling

B. broiling

C. roasting

D. stewing

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