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Chapter 33 - Moist-Heat and Combination Cooking Methods for Meat and Poultry: In Review

1. What two roles do liquids serve in moist-heat cooking methods?
   
2. True or false. Poaching has little tenderizing effect.
     A. True B. False
3. The moist-heat cooking method that takes place between 185°F and 205°F (85°C and 96°C) is which of the following?
     A. Poaching B. Simmering C. Boiling D. Steaming
4. Why are simmered dishes started in cold water?
   
5. How do you test cuts of meat and poultry that have been simmered or braised for doneness?
   
6. When meat and poultry are _____, their proteins begin to toughen.
   
7. What is the advantage of searing meats and poultry for braising?
   
8. How does the process of making a braised dish with a brown sauce differ from making a braised dish with a light-colored sauce?
   
9. Compare the amount of liquid used when simmering meat or poultry to that used for braising.
   
10. What is the advantage of cooking braised items in the oven?
    
11. List three ways cooking liquid from a braised item can be made into a sauce.
    
12. True or false. Vegetables to be left in a stew as garnish are always added at the beginning of the cooking process.
      A. True B. False

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