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WorksheetsG10 RECALL OF LESSON WK3
Total questions: 10
Worksheet time: 5mins
There are three components of making marinades and these are acid, oil and herbs.
TRUE
FALSE
Meat and poultry are generally marinated for 2 hours up to 2 days.
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FALSE
Seafood and fish should be marinated for no longer than one hour.
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FALSE
Never reuse marinades!
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FALSE
High heat SOFTENS and shrinks protein and results in excessive moisture lost
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FALSE
Moist heat penetrates meat quickly. To avoid over cooking, meat should be boiled.
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FALSE
Dry heat cooking includes roasting, broiling, or sautéing.
TRUE
FALSE
Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for a long time, and with plenty of moisture.
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FALSE
Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan.
TRUE
FALSE
Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.
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FALSE
