Cooking meat L3

Is this statement true or false. Tough fibrous meat is generally cooked by long slow, wet methods.

• True

• False

What happens to proteins when heat is applied? (more than one is correct)

• They coagulate

• meat becomes firm

• They melt

• The help to develop flavour

What happens to fat when heat is applied

• Provides natural basting

• muscle fibres separate and meat becomes tender

• They melt

• They coagulate

Fill in the missing word;

_______ is converted to gelatin by heat in the presence of liquid

Select the correct cooking method for shin/knuckle of veal

• Frying

• Braising

• Grilling

• Roasting

Fill in the missing word;

When the application of heat/cooking to meat _______ in the connective tissues shrink

Select the correct cooking method for sirloin of beef

• stewing

• grilling

• en papilotte

• braising

Select the correct cooking methods (two) for gammon

• Boiling

• Grilling

• Braising

• Poaching

Which one of the following is an example of a baked meat dish?

• Navarin of lamb

• Beef wellington

• Osso Bucco

• Tournedos Rossini

Which one of the following is an example of a stewed meat dish?

• Navarin of lamb

• Beef wellington

• Osso Bucco

• Tournedos Rossini