
QUIZ 2
Authored by Kisselle Estepa
Other
10th Grade
Used 2+ times

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11 questions
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1.
FILL IN THE BLANK QUESTION
1 min • 1 pt
___________________ cuts of meat are taken from the parts of the animal where the muscles are not well-exercised and are flesh.
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Meat that requires a longer cooking period over low heat.
Tender Cuts
Tough Cuts
Less Tough Cuts
Less Tender Cuts
3.
MULTIPLE SELECT QUESTION
1 min • 3 pts
What are the three Primal Cuts for Pork? Choose 3 possible answers.
Loin
Leg
Head
Shoulder
4.
MULTIPLE SELECT QUESTION
1 min • 3 pts
Cuts for Beef (choose at least three)
Ear
Chuck
Round
Plate
Blanket
5.
FILL IN THE BLANK QUESTION
1 min • 1 pt
Dry heat cooking methods refers to cooking without using _________.
6.
FILL IN THE BLANK QUESTION
1 min • 2 pts
Pan Frying : Cooking in a moderate amount of oil
__________________ : Food is submerged in hot oil.
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Baking uses cold air to conduct heat in an oven at 300°F.
TRUE
FALSE
MAYBE
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