Deep frying, shallow frying, stirfrying merupakan teknik memasak dalam metode  *10 pointsA. FIFO MethodB. Moist Heat Cooking MethodC. Dry Heat Cooking MethodD. Fat Cooking Method

eknik memasak makanan dengan minyak sedang dan mengggunakan temperatur 150 - 170'C dalam dry heat cooking method disebut teknik  *10 pointsA. Deep FryingB. BoilingC. Shallow FryingD. Stirfrying

1.Give at least three examples of moist cooking method?

What kind of dish is best suited for deep-frying?*1 pointPork AdoboBeef SteakLechon KawaliRoasted BeefWhich cut of meat is usually used for cooking Lechon Kawali?*1 pointCollar jointLeg JointPork BellyT-bone Chop1. Tie the short ribs so the meat will stay on the bone during cooking.2. Dry the meat so it will brown easily.3. Heat the oil in a heavy skillet until very hot. Brown the meat on all sides. Transfer browned meat to a pan.4. Sauté onions, celery and carrot to the skillet until lightly browned.5. Stir in the bread flour to make a roux.6. Add the brown stock and tomato puree. Simmer until thickens.7. Add bay leaf and season to taste with salt and pepper.8. Pour the sauce over the steaks. Cover and braise until tender.9. Transfer the steaks to a serving plate.10. Strain the sauce and pour over steaks. Which cooking method  is NOT applied based on the procedures?*1 pointBraisingBoilingSearingSimmeringWhich is classified as non-reactive material for marinating?*1 pointAluminumCast IronCopperGlassWhat gives a marinade its unique flavor and zest?*1 pointherb/spiceacidoilsalt1. Tie the short ribs so the meat will stay on the bone during cooking.2. Dry the meat so it will brown easily.3. Heat the oil in a heavy skillet until very hot. Brown the meat on all sides. Transfer browned meat to a pan.4. Sauté onions, celery and carrot to the skillet until lightly browned.5. Stir in the bread flour to make a roux.6. Add the brown stock and tomato puree. Simmer until thickens.7. Add bay leaf and season to taste with salt and pepper.8. Pour the sauce over the steaks. Cover and braise until tender.9. Transfer the steaks to a serving plate.10. Strain the sauce and pour over steaks. Which tool is best in doing step 10?*1 pointcolanderchinoisstrainersifter

Teknik memasak makanan dengan penghantar uap udara panas di dalam oven dalam metode dry heat cooking di sebut  *10 pointsA. SteamingB. BakingC. RoastingD. Grilling

Teknik memasak dalam minyak sedikit yang hanya menempel pada permukaan wajan dengan api sedang disebut teknik  *10 pointsA. Deep FryingB. SauteeC. Shallow FryingD. Stirfrying