1. A seasoned liquid, usually containing an acid, herbs and spices, in
which meat are soaked to absorb flavors and become tender before
cooking
A. marinating
C. trimming
B. seasoning
D. washing

2. The market form of meat which is preserved by chemical process.
A. chilled meat
C. fresh meat
B. cured meat
D. processed meat

3. It is a very popular pork meat cut for use in sausage making due to
higher fat content.
A. belly
C. loin
B. leg
D. shoulder

4. Which of the following types of marinades is sweet, fruity marinade has
the power of pineapple and vinegar to work its way into the meat?
A. bourbon marinade
C. pineapple marinade
B. mustard-vinegar marinade D. teriyaki marinade

5. The meat is placed in a hot frying pan over the sources of heat instead
of under it, which dry heat method is it?
A. boiling
C. pan frying
B. pan broiling
D. roasting​