Additional Activity Activity 5: True or False Directions: Write True if the statement is correct otherwise False. Write your answer in your activity notebook.
_____1. When grilling marinated meat, the cooking surface you use should be medium hot when the meat is placed down to sear the edges and lock in the juice.
_____2. For tough cuts like flank steak, chuck, brisket, and shoulder, the best way to achieve this tenderness is with a marinade-and some low, slow cooking—which releases that rich, beefy flavor everyone loves.
_____3. Never Wet Marinate inside the fridge for more than an hour - let it happen at room temperature.
_____4. Marinating time for beef depends on the cut and thickness.
_______5. Acid in marinades can react with some metals and pottery glazes, therefore use aluminum cookware or aluminum foil to marinate foods.
_____1. When grilling marinated meat, the cooking surface you use should be medium hot when the meat is placed down to sear the edges and lock in the juice.
_____2. For tough cuts like flank steak, chuck, brisket, and shoulder, the best way to achieve this tenderness is with a marinade-and some low, slow cooking—which releases that rich, beefy flavor everyone loves.
_____3. Never Wet Marinate inside the fridge for more than an hour - let it happen at room temperature.
_____4. Marinating time for beef depends on the cut and thickness.
_______5. Acid in marinades can react with some metals and pottery glazes, therefore use aluminum cookware or aluminum foil to marinate foods.
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Answer:
1.True
2.True
3. False
4.True
5. true
Answer:
nasan po yung katuloy baka alam ko heheh