Recent Lessons

Show all results for ""

12 Questions

0 Views

Basic Meat Preparation Methods

Choose a study mode

Play Quiz

Study Flashcards

Spaced Repetition

Chat to Lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

When is it necessary to wash meat?

Before seasoning with salt and pepper
When it comes into contact with blood during preparation (correct)
After drying with absorbent kitchen paper
After trimming excess fat

What is the main purpose of skimming meat?

It is not necessary to skim meat (correct)
To make it easier to slice
To remove excess fat
To improve the appearance of the cut

What is the importance of cutting across the grain when slicing meat?

To reduce the cooking time
To make the meat more visually appealing
To make the meat more tender (correct)
To make it easier to dice

Why is it important to leave an even thickness of fat when trimming meat?

To ensure even cooking (D) Signup and view all the answers

What is the purpose of seasoning meat with salt and pepper?

To improve the flavor of the meat only (A) Signup and view all the answers

When is it recommended to add salt to roast and grill?

After the meat has browned (A) Signup and view all the answers

What is the result of adding salt to meat before cooking?

It extracts the juices of the meat to the surface (B) Signup and view all the answers

What is the purpose of coating meat with flour before cooking?

To prevent the meat from becoming sticky (D) Signup and view all the answers

Which cooking method is used to cook tender cuts of meat?

Frying (B) Signup and view all the answers

What is the temperature range for poaching meat?

60°C to 80°C (B) Signup and view all the answers

What is the purpose of using fat or oil in dry heat cooking methods?

To add moisture to the meat (A) Signup and view all the answers

What is the difference between broiling and pan broiling?

Broiling is cooking over coals, while pan broiling is cooking on a griddle (C) Signup and view all the answers