Directions: Write True if the statement is true otherwise False
1. When cooking menudo , always use meats with fat content because fat keeps the meat moist . Pork shoulder and belly are the two main cuts preferred .
2. Once you have taken meat out of the oven , the internal temperature will go down by about 4 % of the oven temperature .
3. Minced beef can be eaten raw , but should be ground from ( cold ) meat of high quality and be eaten instantly ( but not cold , as cold fat does not taste good ) .
4. Tenderloin is the most preferred cut for lechon kawali .
5. The first step in making lechon kawali is marinating the meat . This is necessary to achieve that crispy skin result .
6. It is the internal temperature that determines the juiciness of the meat , not the browning or the sealing of the surface .
7. Menudo is made by cooking beef shanks and bone marrow for hours until the fat has melted into the clear broth .
8. Lechon Kawali is considered the national dish of the Philippines .
9. Papaya Atchara , a version of pickled green papaya is used as an accompaniment to Bulalo .
10.Pinakurat is a Filipino spicy vinegar made from palm vinegar with a variety of spices . This condiment is best for dipping fried and grilled dishes .
1. When cooking menudo , always use meats with fat content because fat keeps the meat moist . Pork shoulder and belly are the two main cuts preferred .
2. Once you have taken meat out of the oven , the internal temperature will go down by about 4 % of the oven temperature .
3. Minced beef can be eaten raw , but should be ground from ( cold ) meat of high quality and be eaten instantly ( but not cold , as cold fat does not taste good ) .
4. Tenderloin is the most preferred cut for lechon kawali .
5. The first step in making lechon kawali is marinating the meat . This is necessary to achieve that crispy skin result .
6. It is the internal temperature that determines the juiciness of the meat , not the browning or the sealing of the surface .
7. Menudo is made by cooking beef shanks and bone marrow for hours until the fat has melted into the clear broth .
8. Lechon Kawali is considered the national dish of the Philippines .
9. Papaya Atchara , a version of pickled green papaya is used as an accompaniment to Bulalo .
10.Pinakurat is a Filipino spicy vinegar made from palm vinegar with a variety of spices . This condiment is best for dipping fried and grilled dishes .
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Answer:
1.True
2.True
3.False
4.True
5.True
6.True
7.False
8.True
9.True
10.True
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