QUIZ 2

___________________ cuts of meat are taken from the parts of the animal where the muscles are not well-exercised and are flesh.

Meat that requires a longer cooking period over low heat.

• Tender Cuts

• Tough Cuts

• Less Tough Cuts

• Less Tender Cuts

What are the three Primal Cuts for Pork? Choose 3 possible answers.

• Loin

• Leg

• Head

• Shoulder

Cuts for Beef (choose at least three)

• Ear

• Chuck

• Round

• Plate

• Blanket

Dry heat cooking methods refers to cooking without using _________.

Pan Frying : Cooking in a moderate amount of oil

__________________ : Food is submerged in hot oil.

Baking uses cold air to conduct heat in an oven at 300°F.

• TRUE

• FALSE

• MAYBE

It is a cooking methods that uses water in cooking.

• Most Heat Cooking Methods

• Moist Heat Cooking Methods

• Moose Heat Cooking Methods

• Moisten Heat Cooking Methods

The following are factors that affecting Choice of Cooking Methods in Meat except one.

• Cuts of meat

• Flavor of meat

• Fat content of meat

• Desired quality of meat

__________ is cooking the food in water at 100 degree Celcius.