Directions: Read and understand each question carefully
and write it on the space provided
1. This method of cooking meat is suitable for tender cuts of meat or less tender cuts
which have been marinated
A broiling
B. dry heat
C grilling
D. roasting
2. What do you call the process when meat is cooked immersed in fat?
A dry heat B. deep-fat frying C. pan-frying D. stir-frying
3. This helps to reduce surface drying in those cuts requiring prolonged cooking
A braising
B. grilling
C. moist heat
D. smoking
4. This method is often used to cook tender roasts, steaks, pork chops, pre-cooked ribs,
ground meat patties, and processed meats like fully cooked ham, hotdogs & bologna
A broiling
B. dry heat
C grilling
D. roasting
5. This method is like pan-frying except that the food is stirred almost continuously.
A. dry heat
B. grilling
C roasting D. stir-frying
LOOKING BACK
Matching Type
Directions: Match Column A with Column B. Write the letter of your answer on the space provided.
Column A
Column B
1. carabao
A beef
2. cattle over one year old
B. carabeef
C. chevon
4. sheep
D. lamb
BRIEF KTREBUCTION
F. veal
Methods of cooking meat include dry heat (roasting, broiling, pan-broiling, pan-frying,
stir-frying, and outdoor grilling) or moist heat (braising and cooking in liquid). Methods should be
3. goat
E pork​