Prepare and cook meat cuts

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

• A. baking

• B. broiling

• C. roasting

• D. stewing

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

• A. fat

• B. protein

• C. vitamins

• D. carbohydrates

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. 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.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.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.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

8.What doneness in meat is when pressed with a finger, meat feels springy and resistant.?

• A. rare

• B. medium rare

• C. medium

• D. well done

9.What doneness in meat is when pressed with a finger the meat feels hard and rough?

• A. rare

• B. medium rare

• C. medium

• D. well done

10.What moist heat cooking method is done on a stovetop, with a pot containing a small amount of liquid that is brought to a simmer?

• A. boiling

• B. steaming

• C. roasting

• D. simmering