10-COOKERY-4th QUARTER-QUIZ#2

When should you wash meat?

• Always before cooking

• Only when it comes into contact with blood during preparation

• After seasoning

• Never

What is the primary reason for dicing meat?

• To improve the appearance

• To determine the direction of the grain

• To cut it into cubes for various dishes

• To remove fat and gristles

Which of the following is NOT a reason for trimming meat?

• Improve the appearance of the cut

• Remove as much gristles and sinews as possible

• Reduce the meat's flavor

• Leave an even thickness of fat

When slicing meat, why is it important to cut across the grain?

• To make the meat cook faster

• To improve the appearance of the cut

• To tenderize tougher cuts of meat

• To make the meat more flavorful

Which seasoning should be used for food that needs to maintain a white color?

• Black pepper

• Cayenne pepper

• White pepper

• Salt

When should salt be added to roast and grill meat?

• Before browning

• After browning

• During cooking

• Only at the end of cooking

What is the first step in the coating process for meat using bread crumbs?

• Coating the meat with egg wash

• Coating the meat with flour

• Coating the meat with bread crumbs

• Coating the meat with salt

What should you use to coat meat before cooking to prevent the flour from becoming sticky?

• Egg wash

• Bread crumbs

• Salt

• Flour

Which preparation method involves determining the direction of the muscle fibers?

• Skinning

• Dicing

• Slicing

• Coating

What is the main purpose of seasoning in meat preparation?

• To improve appearance

• To add color

• To extract the meat's juices

• To improve the flavor of food