SET B 1-10

Before roasting a chicken, it should be tied to preserve the ____________.

• Size

• Taste

• Shape

• Weight

• Texture

Which of the following are NOT aromatic ingredients ?

• Onion

• Celery

• Potato

• Thyme

• Oregano

Which of the following below is used for the finishing of the steak ?

• Herb

• Garlic

• Butter

• Onion

• Sauce

____________ is the best part of meat for steak.

• Rib

• Plate

• Round

• Brisket

• Tenderloin

Definition of lamb is meat from a ...

• veal under 2 year old

• sheep under a year old

• sheep under 2 year old

• hogget under a year old

• mutton under 2 year old

To keep the food moistened is the purpose of ...

• sauté

• grilling

• broiling

• braising

• griddling

"Either roasted as a joint or cut into boneless steaks, more tender than rump, but not as tender as fillet."

• Rib

• Rump

• Sirloin

• Shank

• Brisket

The temperature for storage of meat is ...

• -0°C

• 10°C

• 26°C

• -18°C

• -20°C

Which of the following is not a type of meat cut ?

• Rib

• Plus

• Flank

• Bisket

• Chuck

Roasting is best cooking method cooked for whole ...

• leg

• plate

• flank

• sirloin

• brisket