Butchery, Cooking Methods, and Food Classification Quiz

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What is the primary goal of butchery?

Slaughtering the animal

Selecting the meat

Preparing the meat (correct)

Cleaning the meat

Which cooking method uses a relatively small amount of oil over high heat?

Sauteing (correct)

Grilling

Steaming

Braising

What is the purpose of blanching vegetables in boiling water?

Enhancing flavor

Adding nutrients

Color preservation (correct)

Increasing texture

How does poaching differ from simmering and boiling?

Relatively lower temperature Signup and view all the answers

In poaching, what type of liquid can be used besides water?

Broth or court bouillon Signup and view all the answers

What is the purpose of poaching in stock broth with aromatics?

To impart flavor Signup and view all the answers

What is the main ingredient in the recipe listed?

Seabass Fish Signup and view all the answers

Which ingredient is NOT part of the recipe mentioned?

Apple Pie Signup and view all the answers

Which of the following is NOT a step in butchery?

Slathering the meat Signup and view all the answers

What is the temperature range typically used for poaching food?

70–80 °C Signup and view all the answers

Which type of poaching involves immersion of food in a liquid with acid and aromatics?

Poaching in wine Signup and view all the answers

What is the primary purpose of blanching vegetables?

To stop enzyme actions Signup and view all the answers

What distinguishes sautéing from other cooking methods?

Small amount of oil over high heat Signup and view all the answers

Which step is NOT typically part of poaching?

Cooking at high temperatures Signup and view all the answers

What is the purpose of a water bath during poaching?

To maintain a consistent temperature Signup and view all the answers

Butchery, Cooking Methods, and Food Classification Quiz

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