Dry methods of cookery

1. What is the purpose of resting the meat before carving?

• 1. To keep the juices moist and not allowing the meat to go dry

• 1. To allow the meat to cool down

• 1. To allow the internal and external temperatures to equalize

• 1. To prevent carry-over cooking

1. How should a roast be sliced?

• 1. Along the grain

• 1. Against the grain

• 1. In circular motions

• 1. It doesn't matter

1. What can be used to baste the meat during roasting?

• 1. Pan drippings

• 1. Water

• 1. Sugar syrup

• 1. Vinegar

1. Which of the following is a traditional accompaniment for roast lamb?

• 1. Horseradish sauce

• 1. Cranberry sauce

• 1. Apple sauce

• 1. Mint sauce

1. What is the purpose of deglazing the roasting pan?

• 1. To prevent sticking

• 1. To cool down the pan

• 1. To create a sauce from the pan dripping

• 1. To remove burnt food particles

1. What minimum temperature should poultry reach internally for safe consumption?

• 1. 50°C

• 1. 74°C

• 1. 85°C

• 1. 100°C

1. Trussing and netting are used to:

• 1. Season the meat

• 1. Secure the meat for even cooking

• 1. Measure the internal temperature of the meat

• 1. Add flavor to the meat

1. Carry-over cooking refers to:

• 1. Cooking meat using a carry-out method

• 1. Resting meat after roasting

• 1. Cooking meat on a rotating spi

• 1. Continuing cooking after removing from heat

1. Which of the following is used to add moisture to drier or very lean meats during roasting?

• 1. Larding

• 1. Basting

• 1. Marinating

• 1. Blanching

1. What temperature range is typically used for roasting meat?

• 1. 100-150°C

• 1. 180-220°C

• 1. 300-350°

• 1. 500-550°C