Principles of Cooking Meat

What is the primary purpose of using moist cooking methods for meat?

• To create a crispy exterior
• To break down connective tissue
• To increase cooking speed
• To reduce meat flavor

When broiling or grilling meat, which is the most important factor to consider?

• Marination time
• Meat thickness
• Pan selection
• Cooking oil type

What is the purpose of barding in meat preparation?

• To season the meat interior
• To create grill marks
• To add moisture during cooking
• To wrap meat with fat before cooking

What is the correct internal temperature for safely cooking ground beef?

• 135°F
• 145°F
• 155°F
• 165°F

Which cooking method is best suited for tender cuts of meat?

• Braising
• High-heat cooking
• Stewing
• Slow roasting

When carving meat, what is the most important technique to follow?

• Cut with the grain
• Cut immediately after cooking
• Cut against the grain
• Cut at room temperature

What is the primary difference between sautéing and pan-frying?

• The amount of fat used
• The cooking temperature
• The type of pan used
• The cooking duration

Which color indicates a medium-rare doneness in meat?

• Gray throughout
• Pink center only
• Brown surface with red/pink center
• Completely red center

When using a meat thermometer, what should be avoided?

• Testing multiple areas
• Touching bone
• Checking temperature twice
• Using digital thermometers

What is the correct way to prepare meat for roasting?

• Cover with liquid
• Leave uncovered
• Wrap in foil
• Submerge in marinade