Multiple Choice
Which of the following is a basic procedure for simmering meats?
A) Cover the meat completely with water.
B) Start fresh meats in cold water and cured meats in boiling water.
C) Boil the meat for at least 20 minutes to tenderize it before you begin to simmer it.
D) Discard the cooking liquid immediately after the product is done so that it does not become waterlogged and tasteless.
Correct Answer:
Verified
Correct Answer:
Verified
Q37: Math (Metric)<br>For each of the math questions,
Q38: Math (Metric)<br>For each of the math questions,
Q39: The correct order of steps in making
Q40: When browning meat during the braising process,
Q41: Math (U.S.)<br>For each of the math questions,
Q43: When you are sautéing, it is important
Q44: To roast a whole inside round (top
Q45: Many chefs prefer not to use convection
Q46: Broiled steaks and chops are best seasoned
Q47: Which of the following is applied to