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WorksheetsPrepare and cook meat cuts
Total questions: 10
Worksheet time: 3mins
1.Which of the cooking methods does not belong to dry heat method?
A. baking
B. broiling
C. roasting
D. stewing
2.What nutrient content of meat accounts for about 20% of its weight?
A. fat
B. protein
C. vitamins
D. carbohydrates
3.What doneness in meat is when pressed with finger, meat feels firm and there is a definite resistance?
A. rare
B. medium rare
C. medium
D. well done
4.What dry heat method of cooking food uses a small amount of oil or fat in a shallow pan over relatively high heat.?
A. sauteing
B. steaming
C. roasting
D. stewing
5.What do you call the cookin method when meat is cooked in steaming liquid, and bubbles are breaking on the surface?
A. boiling
B. broiling
C. roasting
D. stewing
6.What is an oil-acid mixture which is used to tenderize and enhance the flavor of meat?
A. brine solution
B. marinade
C. soy sauce
D. salt and calamansi
and vinegar
7.What dry heat cooking method is recommended on large cuts of meat such as Rib Eye Roast?
A. boiling
B. broiling
C. roasting
D. stewing
8.What doneness in meat is when pressed with a finger, meat feels springy and resistant.?
A. rare
B. medium rare
C. medium
D. well done
9.What doneness in meat is when pressed with a finger the meat feels hard and rough?
A. rare
B. medium rare
C. medium
D. well done
10.What moist heat cooking method is done on a stovetop, with a pot containing a small amount of liquid that is brought to a simmer?
A. boiling
B. steaming
C. roasting
D. simmering
