1. Which of the following meat cuts requires long and slow cooking?
A. brisket
C. shank
B. lion
D. sirlion

2. What do you call the market form of meat that is preserved by chemical
process?
A. chilled meat
C. fresh meat
B. cured meat
D. processed meat

3. What is the traditional marinade recipe in Korea where marinated steak
is cut into thin strips and served up in lettuce leaves or in rice?
A Beef Rib Marinade
C. Guinnes Marinade
B. Bulgogi Marinade
D. Mexican Marinade

4. Which dry heat cooking method usually incorporates larger pieces of
meat cooked uncovered in the oven?
A. barbecuing
C. pan searing
B. grilling
D. roasting

5. Which of the following moist heat cooking employs hot steam to
conduct the heat to the food?
A. boiling
C. simmering
B. braising
D. steaming​