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Assignment Questions - 14164_365
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Assignment Questions - 14164_367
5–20. What cooking method is used when you brown meat in a small amount of fat, cover, then cook slowly in the juices from the meat or in a small amount of liquid that is added? 1. Simmering 2. Stewing 3. Braising 4. Steaming 5-21. You should use which of the following  methods  to  cook  tender cuts of meat that have little connective   tissue? 1. Braising 2. Stewing 3. Simmering 4. Roasting 5-22. When grilling is the cooking method, you should not use a fork to turn meat for what reason? 1. A fork is a heat conductor 2. A  spatula  is  more  manageable 3. Using a fork allows the juices of the meat to escape 4. A fork may damage the grill surface 5-23. At which of the following times should  you  apply  the  seasoning  when you  are  grilling  meat? 1. Before placing the meat on the grill 2. Before you turn the meat over 3. After you turn the meat over 4. After the meat has been completely  cooked 5-24. When  roasting  meat,  you  should place  the  roasts  fat-side-up  for what reason? 1. To avoid oven frying the food 2. To eliminate having to trim the fat after the meat is done 3. To  prevent  searing  the  meat which  causes  excessive shrinkage 4. To eliminate the need to baste the meat during cooking 5-25. What  factor  affects  the  cooking 5–26. 5-27. 5-28. 5-29. time of a roast? 1. The amount of liquid used 2. The  oven  capacity 3. The  type  of  seasoning  used 4. The  degree  of  doneness  desired or  required Turkeys  weighing  more  than  16 pounds will require what range of days to thaw in a thaw box? 1. 1 to 2 2. 2 to 3 3. 3 to 4 4. 5 to 6 You are NOT required to rub which of  the  following  poultry  products with salad oil before roasting? 1. Cornish  hen 2. Duck 3. Turkey 4. Chicken Roasted  turkey  has  reached  the required stage of doneness when the internal  temperature  registers  what specific  temperature  range? 1. 160°F to 165°F 2. 170°F to 175°F 3. 180°F to 185°F 4. 190°F to 195°F Navy  nutrition  is  concerned  with achieving all EXCEPT which of the following   objectives? 1. Preservation  of  nutrients 2. What  components  are  needed  and how much is required by the body 3. How foods are altered in processing,  storage,  and preparation 4. Producing  the  least  expensive menus 38

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