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Questions and Answers
What is the primary characteristic of roasting?
What is the primary characteristic of roasting?
- Cooking with moisture
- Cooking with steam
- Cooking uncovered in the oven (correct)
- Cooking with high heat and short periods of time
What is the temperature range for simmering?
What is the temperature range for simmering?
- 180°F to 205°F (correct)
- 205°F to 212°F
- 150°F to 180°F
- 212°F to 220°F
What is the primary difference between boiling and simmering?
What is the primary difference between boiling and simmering?
- The type of cooking liquid used
- The type of meat being cooked
- The temperature of the cooking liquid (correct)
- The amount of time required for cooking
What is the primary characteristic of steaming?
What is the primary characteristic of steaming?
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What is the purpose of dry heat cooking methods?
What is the purpose of dry heat cooking methods?
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What is the main difference between barbecuing/smoking and grilling?
What is the main difference between barbecuing/smoking and grilling?
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Which cooking method is best suited for tougher cuts of meat?
Which cooking method is best suited for tougher cuts of meat?
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What is the primary benefit of cooking with moisture?
What is the primary benefit of cooking with moisture?
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What is the result of cooking with dry heat methods?
What is the result of cooking with dry heat methods?
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What is the typical cooking time for dry heat cooking methods?
What is the typical cooking time for dry heat cooking methods?
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