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WorksheetsIntroduction to Premium Steaks & Steak Cookery
Total questions: 30
Worksheet time: 18mins
The primary reason some beef is more expensive than others is because
it is aged longer.
it is from an older, more mature steer.
it contains more marbling.
a) and c).
Aging is necessary to
tenderize the meat and produce more flavor.
reduce bacteria and create flavor.
develop the right color.
Marbling refers to the fat that is on the perimeter of the steak.
True
False
The leaner the steak, the juicier and moister it will be.
True
False
The cut of beef below is high in quality
True
False
Quality beef should be ______ in color.
deep red
pink
brown-yellow
bright red
The two important factors in choosing a premium steak are:
fat and thickness.
marbling and color.
fat and color.
The grade of beef is mainly determined by:
the age of the steer.
the breed of the steer.
marbling.
Which of the following is a New York steak?
A prime rib roast contains ribeye steaks.
True
False
Which one of the following steaks is a porterhouse?
To cook steaks properly, the cooking time will depend on
the thickness of the steaks.
the cooking temperature.
whether or not they were tempered.
all of the above.
Carryover cooking refers to:
a cooking method.
cooking that occurs from the residual heat once food is taken off a heat source.
transferring food from once heat source to another.
temperature.
Turning a steak from time to time while it is resting will help keep the juices flowing towards the middle.
True
False
It is okay to flip a steak using a fork.
True
False
When using the flip-often method, wait for beads of blood to appear on the surface of the steak before flipping it.
True
False
Tempered steaks result in:
steaks that cook quicker.
steaks that will take longer to cook.
steaks that are juicier.
both option 1 & option 2
The main reason for resting cooked meat is to:
give yourself more time to prep other items.
allow the muscle fibers to relax and distribute the heat evenly in the steak.
stop the cooking process.
The easiest way to temper steaks is to bring them to room temperature for 45 minutes to 1 hour before cooking.
True
False
Never pat steaks dry before cooking.
True
False
Tempered steaks will:
cook more evenly
be a bit drier.
cook faster.
both a) and c).
After purchasing steaks, you should unwrap them:
just before cooking.
immediately, if cooking within 24 hours.
4 days before cooking.
Salting a steak 10-15 minutes prior to cooking is beneficial for:
penetrating and flavoring the meat.
tenderizing the meat.
drawing out excess moisture
all of the above.
Thinner steaks absorb heat faster and can be cooked at higher temperatures.
True
False
When using the palm method to test the doneness of a steak, the firmer the meat feels, the rarer the steak will be.
True
False
Resting a steak on a rack after cooking, rather than on a plate, will prevent the crust from becoming soggy.
True
False
You can flip a steak once during cooking or many times.
True
False
This image shows the correct way to 'rest' a steak.
True
False
Which method produced a better steak in your opinion. The flip once method or flip often method?
The highest grade of beef is...
prime
choice
select
