
Roast Beef Cooking Techniques
Interactive Video
•
Fun, Life Skills, Cooking
•
6th - 12th Grade
•
Practice Problem
•
Hard
Mia Campbell
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary reason for removing silver skin from the beef?
It adds extra flavor.
It helps in faster cooking.
It enhances the color.
It is tough and chewy.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is trussing the beef important?
To add flavor.
To make it look appealing.
To reduce cooking time.
To maintain shape and ensure even cooking.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of pre-seasoning the beef with salt?
To make it spicy.
To help the salt penetrate deep for flavor.
To make it tender.
To add color.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the ideal internal temperature for the roast beef before resting?
100-105 degrees Fahrenheit
130-135 degrees Fahrenheit
110-115 degrees Fahrenheit
120-122 degrees Fahrenheit
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main ingredient used to prevent garlic from burning while making garlic butter?
Cold unsalted butter
Water
Vinegar
Olive oil
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of using a beurre manier in the gravy?
To thicken the sauce
To add sweetness
To make it spicy
To add color
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the significance of the Maillard crust on the roast beef?
It enhances umami flavors and aroma.
It adds a sweet flavor.
It makes the beef tender.
It reduces cooking time.
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