7. Which of the cooking methods does not belong to dry heat method?
A baking
C. roasting
B. broiling
D. stewing

8. What do you call the cooking method when meat is cooked in steaming liquid in which bubbles are breaking on the surface?
A. boiling
C. roasting
B. broiling
D. stewing

9. What is an oil-acid mixture which is used to enhance the flavor of meat?
A. brine solution
C. soy sauce and vinegar
B. marinade
D. salt and calamansi

10. Which of the following tools is used for carving?
A. cleaver knife
C. slicer
B. fork
D. razor knife

11. To which meat cut do internal organs belong?
A. less tender cuts C. tough cuts
B. tender cuts
D. variety cuts

12. Where should meat products be stored?
A crisper
C. dry shelf
B. cold shelf
D. freezer​