What recipe would be best for cooking a variety of meats such as heart, intestines, liver, etc.?*1 pointAdoboBopisSisigHamThe following are considered a variety cut of meat except:*1 pointBrainLegLiverHeart A.  Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat,   for a long time, and with plenty of moisture    B. tender cuts of meat on the other hand, involved very high temperatures    and short      cooking times.*1 pointBoth statements are TRUEBoth statements are FALSEA is TRUE and B is FALSEA is FALSE and B is TRUE

Mr. and Mrs. Lejano celebrated their wedding anniversary in a fine dining restaurant. They prefer to eat grilled beef because when pressed with a finger, the meat is very soft with a jelly-like texture. What kind of doneness in meat is this?*1 pointMediumMedium RareRareWell-done Your mother asked you to cook pork barbecue. What method is best for you to apply?*1 pointRoastingDeep fryingGrillingsautéingHow do you classify hotdog as a market form of meat?*1 pointProcessed meatCured meatFresh meatChilled meat If you're going to grill pork liempo, which tool/equipment do you need to use?*1 pointDouble boilerGrillerSaucepanSteamerWhat is the term used to describe a well-done meat?*1 pointMeat feels firm and there is a definite resistance. .Meat feels hard and rough.Meat feels springy and resistantMeat feels soft and velvety in texture.

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

Which of the following cuts is a premium grilling steak1 pointchuck steakskirt steaksirloin steakhip steak

How did we ensure the flank steak was as tender as possible?1 pointWe marinated it.We cooked it to medium rare.We cut it against the grain.All of the above

What do we notice about the characteristics of the meat as you move from the back of the animal to the front?1 pointLess fat is presentThe meat becomes stronger in flavourThe percentage of fat increases in relation to the lean portion of the meatAll of the above are true