SET B 1-10
Authored by Nurul Othman
Life Skills
University - Professional Development
Used 2+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Before roasting a chicken, it should be tied to preserve the ____________.
Size
Taste
Shape
Weight
Texture
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Which of the following are NOT aromatic ingredients ?
Onion
Celery
Potato
Thyme
Oregano
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
Which of the following below is used for the finishing of the steak ?
Herb
Garlic
Butter
Onion
Sauce
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
____________ is the best part of meat for steak.
Rib
Plate
Round
Brisket
Tenderloin
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Definition of lamb is meat from a ...
veal under 2 year old
sheep under a year old
sheep under 2 year old
hogget under a year old
mutton under 2 year old
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
To keep the food moistened is the purpose of ...
sauté
grilling
broiling
braising
griddling
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
"Either roasted as a joint or cut into boneless steaks, more tender than rump, but not as tender as fillet."
Rib
Rump
Sirloin
Shank
Brisket
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