Have an account?
Skip to Content
Build your own quiz
Suggestions for you
10 questions
Show Answers
See Preview
- 1. Multiple Choice
Scraping the surrounding meat around the bone until the bone is completely removed.
trimming
boning
cutting
- 2. Multiple Choice
Removing the extra fat, bones, and connective tissues that gives a wholesale and retail cuts neat and clean finish.
trimming
larding
cutting
- 3. Multiple Choice
Assures that every customer gets the same amount of serving for the same price paid for.
cutting
weighing
portioning
weighing and portioning
- 4. Multiple Choice
Adding fat to a very lean and/or tough pieces of meat.
stuffing
tying
larding
- 5. Multiple Choice
Softening a cut of meat by breaking down its interior fibers to make it easier to eat and digest.
marinating
tendering
grinding
- 6. Multiple Choice
The food is first browned at a high temperature, then simmered in a covered pot in cooking liquid.
braising
stewing
broiling
- 7. Multiple Choice
The hottest stage in cooking using moist-heat method.
boiling
simmering
steaming
- 8. Multiple Choice
A form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.
sauteing
baking
deep frying
- 9. Multiple Choice
This relies on heat conducted through the air from an open flame.
broiling and grilling
sauteing and pan frying
baking and roating
- 10. Multiple Choice
Cooking in liquid below boiling point (82-99°C or 180- 211°F).
stewing
simmering
boiling
- Answer choicesTagsAnswer choicesTags