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5/11 Questions

Quiz by Timothy Tatsch

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7 questions
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  • Q1
    __________ of meat contributes to the final taste of cooked meat:
    Frying
    Brazing
    Broiling
    Browning
    120s
  • Q2
    Browning of meat is affected by:
    Amount of fat in the meat
    Cooking time
    Cooking temperature
    All of the above
    120s
  • Q3
    Which cookery method is used for more tender, higher quality cuts and ground products:
    Boiling
    Moist heat
    Microwave cooking
    Dry heat
    120s
  • Q4
    ________ cooking method is used for less tender cuts or those with large amounts of connective tissue.
    Dry
    Roasting
    Deep fat frying
    Moist
    120s
  • Q5
    When broiling, the heat source heats only the ____ surface of the meat:
    Center
    Top
    All sides evenly
    Bottom
    120s
  • Q6
    When broiling, excessive splattering and smoking can be reduced by:
    Trimming excess fat
    Placing meat in rack in broiling pan
    All of these
    Moving meat further away from heat source
    120s
  • Q7
    When broiling, meat should be turned ______ times.
    Frequently
    3
    1
    2
    120s

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