Homework FS205-2 | foodservice

1-- What temperature range do you barbeque meats?

80-100F

100-150F

150-250F

300-450F

2-- When stewing or braising meat, what two things should you usually do to the meat first?

Season it then simmer it

Season it then Glaze it

Season it then Brown/Sear it

Butterfly it then season it

3-- Which is the TOUGHEST steak?

Ribeye

Flank Steak

Hanger Steak

Eye Round Steak

4-- What is the only time you wouldn't finish a grilled/seared steak in the oven?

5-- How would you compare the flavor of lamb to beef?

It's more tender

It's milder

It's gamier / slightly sweeter

It's exactly the same

6-- Why do we roast meat with the fat-side down?

To keep the meat juicy

To properly brown the leaner side

To keep the presentation side up

We always roast with the fat-side UP

7-- What is "Frenching"?

Break down whole animals into primal cuts

Cutting thicker steaks in half to speed up cooking

Cutting the meat away from the tips of bones

Kissing your meat

8-- Which meat is similar to pork?

9-- Which offal meat should be slow cooked?

Liver

Kidney

Brains

Heart