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32: In Review Questions
When done properly, dry-heat cooking methods _____ the meat to produce an appealing brown crust.
Which types of meat and poultry are most often dredged before sautéing?
True or false. Whole butter is an excellent choice of fat for sautéing meat items.
A. True
B. False
What happens to meat if it remains in the pan during deglazing?
True or false. Meat and poultry items should be cut in small or thin pieces to be suitable for sautéing.
A. True
B. False
What steps should be taken to prepare a grill for cooking meat or poultry?
Which of the following cooking methods will result in a juicier finished roast?
A. Cook roast at 425°F (218°C) for 1 hour.
B. Cook roast at 300°F (149°C) for 2 hours.
Cooks should compensate for _____ _____ by removing the roast from the oven before it reaches the desired finished temperature.
Explain the difference between a jus and gravy.
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