CULINARY TECHNIQUES-COOKING WITH FLAIR
Meats and Other Protein Foods

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1. Which of the following is NOT a dry-heat cooking method?

   a. Roast
   b. Saute
   c. Braise
   d. Fry
   

2. When thawing meats one should:

   a. Place the frozen package(s) on the kitchen counter overnight.
   b. Place the frozen package(s) on the bottom refrigerator shelf
   c. Place the frozen package(s) in a pan and place the pan on the bottom refrigerator shelf
   d. Place the frozen package(s) anywhere in the refrigerator.
   

3. Which type of thermometer would NOT be appropriate for taking the temperature of a hot dog?

   a. Thermocouple
   b. Thermistor
   c. Instant-read, bimetal
   d. Oven-safe, bimetal
   

4. A moist-heat cooking method is most used for tender cuts of meat.

   a. True
   b. False
   

5. Although it is a plant product, soy provides all the essential amino acids.

   a. True
   b. False
   

6. The most important reason for using just-in-time food preparation is to save time.

   a. True
   b. False
   

7. According to the Food Guide Pyramid, everyone over the age of 2 should eat between _____ servings from the Meats, Poultry, Dry Bean, Eggs and Nuts Group every day.

   a. 2-3
   b. 3-5
   c. 2-4
   d. 6-11
   

8. It is especially important to follow the manufacturer's directions when preparing convenience foods.

   a. True
   b. False
   

9. Covering cheese with a thin layer of bread crumbs helps to keep the cheese from overcooking.

   a. True
   b. False
   

10. FIFO stands for First In First Out. This means that you should use the oldest product first - the first product delivered is the first product served to your customers.

    a. True
    b. False
    

11. What method(s) should be used to soak dry beans?

    a. Cover beans with water and let stand at room temperature overnight.
    b. Cover beans with water and refrigerate overnight.
    c. Heat water to boiling, add the beans, simmer 2-3 minutes, remove from heat and soak for 1 hour.
    d. All of the above.
    e. Either B or C.
    

12. Please enter any comments about (or your experience with) this module.
    

After submitting, you will see an answer key for questions 1-11.