PREPARING AND COOKING POULTRY AND MEAT

Question 1

TOOLS UTENSILS EQUIPMENT

Answer 1

SAUCEPAN, STRAINER, METAL TONGS, MEASURING SPOONS, STOCKPOT, SCISSORS, FRYING AND SAUTE PAN, PEPPER MILL, KITCHEN TOWEL, DRY AND LIQUID MEASURING CUPS

Question 2

MAY BE COOKED EITHER BY DRY HEAT METHOD OR MOIST HEAT METHOD

Answer 2

MEAT AND POULTRY

Question 3

ROASTING, BAKING, GRILLING

Answer 3

DRY HEAT METHOD

Question 4

COOKING FOOD IN OVEN

Answer 4

ROASTING

Question 5

LIKE ROASTING

Answer 5

BAKING

Question 6

COOKING FOOD QUICKLY THROUGH RADIATED HEAT

Answer 6

GRILLING

Question 7

INVOLVED WATER, STEAM, AND STOCK. LESS TENDER CUTS

Answer 7

MOST HEAT METHOD

Question 8

COOKED IN A SMALL AMOUNT OF LIQUID

Answer 8

BRAISING

Question 9

COOKING FOOD THAT REQUIRES RAPID MOVEMENT OF COOKING LIQUID

Answer 9

BOILING

Question 10

BEGINS WITH CUTTING MEAT INTO BITE SIZE, DRYING THEN SEASONING LIBERALLY AND BROWNING WELL

Answer 10

STEWING

Question 11

MOIST HEAT METHODS:

Answer 11

BRAISING, BOILING, STEAMING, STEWING

Question 12

DRY HEAT METHOD:

Answer 12

ROASTING, BAKING, GRILLING