Search Header Logo

Meat

Authored by Pamela Hecker

Life Skills

9th - 12th Grade

Used 18+ times

Meat
AI

AI Actions

Add similar questions

Adjust reading levels

Convert to real-world scenario

Translate activity

More...

    Content View

    Student View

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Cooking larger cuts of beef uncovered in an oven without the addition of moisture

Frying

Roasting

Braising

Pan Frying

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A dry-heat cooking method in which foods are cooked by heat radiating from an overhead source that cooks only 1 side at a time.

Pan Frying

Pan Broiling

Stir fry

Broiling

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Meat is covered in water or stock. A lid is placed on top of the cooking pan and meat is simmered until tender.

Braising

Broiling

Panbroiling

Cooking in liquid

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Cooks in an uncovered skillet in its own natural fat

Pan Frying

Deep Frying

Pan Broiling

Simmering

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Small visible flecks of fat throughout the meat..

Bone Caps

Marbling

Fat Caps

Hamburger

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A cooking method in which the preparer first sears the food item in hot oil and then partially covers it in enough liquid to come halfway up the food item. Then, they cover the pot or pan tightly and finish cooking the food slowly in the oven or on the stovetop until it is tender.

Braising

Grilling

Broiling

Baking

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Recommended temperature to cook ground beef

245 degrees

145 degrees

165 degrees

160 degrees

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Google

Continue with Google

Email

Continue with Email

Classlink

Continue with Classlink

Clever

Continue with Clever

or continue with

Microsoft

Microsoft

Apple

Apple

Others

Others

Already have an account?