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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
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