
C10 - F.A.4.3

Quiz
•
Specialty
•
10th Grade
•
Medium
Adrian Ambit
Used 8+ times
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5 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What cooking method is best used for the beef round cut?
Moist Heat Method
Dry Heat Method
2.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What cooking method is best used for the pork shoulder cut?
Moist Heat Method
Dry Heat Method
3.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What cooking method is best used for the lamb loin cut?
Moist Heat Method
Dry Heat Method
4.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What do we call the process used to reduce the toughness of meat fibers?
Preserving
Fabricating
Tenderizing
Processing
5.
MULTIPLE CHOICE QUESTION
10 sec • 1 pt
What tenderizing technique is done by soaking meat in a solution made up of acidic ingredients?
Mechanical Method
Drying
Use of proteolytic enzymes
Marinating
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