C10 - F.A.4.3

C10 - F.A.4.3

10th Grade

5 Qs

quiz-placeholder

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C10 - F.A.4.3

C10 - F.A.4.3

Assessment

Quiz

Specialty

10th Grade

Medium

Created by

Adrian Ambit

Used 8+ times

FREE Resource

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