Who wants to be a millionaire

Baking is a cooking technique that:a. Uses dry heat in a closed environmentb. Large amounts of coilc. Requires liquid to reach halfway up the

protein or vegetable

Grilling is the cooking technique that:

A. Places a heat source directly above the product

B. Requires additional liquidsC. Places a heat source directly below the

product

What cooking technique uses a small amount of oil in a shallow pan?

a. Roastingb. Sautéingc. Simmering

This cooking technique requires liquid to come at least halfway up the product.

a. Stewingb. Braisingc. roasting

This method of cooking does not require any additional liquids.

a. Sauteeingb. Braisingc. roasting

Which method of cooking has you heating a moderate amount of fat in a pan before adding food.

a. Grillingb. Pan Fryingc. Braising

One of the best ways to test meat for doneness is by:

a. Smelling itb. Using an instant read thermometerc. Cutting it open to look in the middle

When storing poultry in the refrigerator you must:

A. Make sure the temperature is at 41 degrees or below

B. Store it on the bottom shelfC. Store it for no more than two or three daysD. All of the above

Which cooking method uses a liquid that is slightly cooler than boiling?

a. Stewingb. Simmeringc. Blanching

The primal cuts of meat from an animal are:

a. The cuts sold in restaurants to customersb. Sometimes called a wholesale cutc. The primary piece of meat separated from

the animald. B and C

When storing chicken in the freezer you must make sure:

A. It is cut into piecesB. Wrapped well in freezer wrap or plastic wrapC. Kept at 0 degrees or belowD. B and C

Which methods prevent cross contamination when handling poultry?

A. Using the proper cutting boardB. Sanitizing knives and utensilsC. Washing hands often with soap and waterD. All of the above

Meat for all foodservice operations must have a _______________which reveals if the meat is fit for human consumption

A. USDA Inspection StampB. Fat marblingC. Cooking instructions

Primal Cuts of Meat

Which cut of meat comes from the shoulder part of the cow?

A. Filet mignonB. ChuckC. Flank

This method of cutting meat ensures tendernessA. Across the grainB. With the grainC. At a bias

Final Question/tiebreaker:List the degrees of doneness and their

characteristics