5 Questions
Jamaican Jerk Marinade is specifically tailored for seafood.
True
Mustard-Vinegar Marinade is primarily used for beef dishes.
True
High heat results in less moisture loss and tenderer protein.
False
Moist heat cooking methods include braising, steaming, and poaching.
True
Deep-frying is considered a form of moist-heat cooking due to the immersion of food in liquid fat.
False
Study Notes
Marinades
- Jamaican Jerk Marinade is specifically designed for seafood.
- Bourbon Marinade has a spicy kick due to the addition of hot sauce.
- Mustard-Vinegar Marinade is primarily used for beef dishes.
- Teriyaki Marinade enhances the flavor of pork and poultry.
Cooking Methods
- High heat toughens and shrinks protein, leading to excessive moisture loss.
- Roasts cooked at high temperatures shrink less and lose less moisture.
Heat Cooking Methods
- Moist heat cooking methods include braising, steaming, and poaching, which allow for quick penetration of heat into meat.
- Dry heat cooking methods do not include boiling, as it involves immersing food in liquid.
- Roasting and baking are forms of moist-heat cooking.
- Deep-frying is a form of moist-heat cooking due to the immersion of food in liquid fat.
Test your knowledge of different marinades and their uses, as well as the effects of heat on cooking proteins. From Jamaican Jerk to Teriyaki, and from high heat to moist heat, this quiz covers a range of culinary techniques and principles.
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