WRITTEN WORKS 1

4TH QUARTER

WRITTEN WORKS 1

4TH QUARTER
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Directions: Name the major parts of a beef primal cuts.

Directions: Write True if the statement is
correct and write false if the statement is
wrong.
_____1. Beef is divided into large sections
called primal cuts.
_____2. Grosse Piece refers to the main
course of the meal.
_____3. Heat Coagulates protein.
_____4. Meat is said to be well done when
you press a finger, the meat is very soft and
jelly like.
_____5. Loins are leaner cuts best, best for
grilling and frying with high heat.

WRITTEN WORKS 2

WRITTEN WORKS 4 WRITTEN WORKS 4

In a one whole sheet of paper answer the following questions. In a one whole sheet of paper answer the following questions

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A. Directions: Write TRUE if the statement is correct and FALSE if it A. Directions: Write TRUE if the statement is correct and FALSE if it
is wrong related to effects of heat on meat. is wrong related to effects of heat on meat.
______1. Heat tenderizes connective tissue. ______1. Heat tenderizes connective tissue.
______2. Meat expose to excessive high heat can be tough and dry. ______2. Meat expose to excessive high heat can be tough and dry.
______3. High heat expands the meat. ______3. High heat expands the meat.
______4. low temperature shrinks less and loss less moisture ______4. low temperature shrinks less and loss less moisture
especially in roasting. especially in roasting.
______5 To avoid overcooking meat should be simmered never ______5 To avoid overcooking meat should be simmered never
boiled. boiled.
B. Multiple Choices: Choose the letter of the correct answer. B. Multiple Choices: Choose the letter of the correct answer.
6. Submerging food in a hot liquid, fat 6. Submerging food in a hot liquid, fat
a. Deep frying c. pan frying a. Deep frying c. pan frying
b. Grilling d. sauteing b. Grilling d. sauteing
7. Meat is placed on heat and browned on both sides 7. Meat is placed on heat and browned on both sides
a. Deep frying c. pan frying a. Deep frying c. pan frying
b. Grilling d. sauteing b. Grilling d. sauteing
8. Type of frying that uses a small amount of fat. 8. Type of frying that uses a small amount of fat.
a. Deep frying c. pan frying a. Deep frying c. pan frying
b. Grilling d. sauteing b. Grilling d. sauteing
9. This method uses a very hot pan and small amount of fat 9. This method uses a very hot pan and small amount of fat
a. Deep frying c. pan frying a. Deep frying c. pan frying
b. grilling .d. sauteing b. grilling .d. sauteing
10. Which of the following is not dry-heat method of cooking 10. Which of the following is not dry-heat method of cooking
a. Deep frying c. sauteing a. Deep frying c. sauteing
b. grilling d. simmering b. grilling d. simmering
11. This employs hot steam to conduct the heat to food. 11. This employs hot steam to conduct the heat to food.
a. broiling c. pan frying a. broiling c. pan frying
b. Grilling d. steaming b. Grilling d. steaming
12. Recommended on a large cuts of meat place on a rack 12. Recommended on a large cuts of meat place on a rack
a. broiling c. pan frying a. broiling c. pan frying
b. Grilling d. roasting b. Grilling d. roasting
13. Made from cuts of beef with lots of though connective tissue 13. Made from cuts of beef with lots of though connective tissue
a. shallow frying c. steaming a. shallow frying c. steaming
b. simmering d. stewing b. simmering d. stewing
14. Meat is cooked in a baking dish with the temp. of 300-425 º F 14. Meat is cooked in a baking dish with the temp. of 300-425 º F
a. baking c. pan frying a. baking c. pan frying
b. braising d. steaming b. braising d. steaming
15. Simmering, boiling, steaming is an example of _____________ 15. Simmering, boiling, steaming is an example of _____________
method. method.
a. Dry-heat method b. Moist-heat method a. Dry-heat method b. Moist-heat method
 WRITTEN WORKS 6

A. Directions: Fill in the blanks. Write the missing word that completes the sentence on your answer sheet.
1. Meat and poultry are generally ________ for 2 hours up to 2 days.
2. Seafood and fish should be marinated for no longer than ________ hour.
3. Use a non-reactive container – steer clear of ________, copper, or cast iron.
4. Wait for your marinade to ________ down before pouring over the meat of your
choice
5. Always ________ your meat while its marinating. Never reuse marinade.
B. Directions: Identify what marinade is being described in each number. Choose the best answer from the table below.
6. I am sweet. Had a fruity taste also called Hawaiian Flavor. Who am I?
7. I am an Asian style marinade that works well in any kind of pork specially with porkchops with a hint of chili sauce.
Who am I?
8. It uses a pork rub for the seasoning with vinegar and water to turn it into a marinade. Who am I?
9. I also works well on any food. I am a mild marinade so you will want several hours marinating time with it before
you grill. Who am I?
10. I am a simple marinade that tenderizes and adds a flavor. I work well in meat and poultry. Who am I?

MUSTARD- VINEGAR M. PORK RIB MARINADE TERIYAKI MARINADE

PINEAPPLE MARINADE PORKCHOP MARINADE BOURBON MARINADE

WRITTEN WORKS 6

A. Directions: Fill in the blanks. Write the missing word that completes the sentence on your answer sheet.
1. Meat and poultry are generally ________ for 2 hours up to 2 days.
2. Seafood and fish should be marinated for no longer than ________ hour.
3. Use a non-reactive container – steer clear of ________, copper, or cast iron.
4. Wait for your marinade to ________ down before pouring over the meat of your
choice
5. Always ________ your meat while its marinating. Never reuse marinade.
B. Directions: Identify what marinade is being described in each number. Choose the best answer from the table below.
6. I am sweet. Had a fruity taste also called Hawaiian Flavor. Who am I?
7. I am an Asian style marinade that works well in any kind of pork specially with porkchops with a hint of chili sauce.
Who am I?
8. It uses a pork rub for the seasoning with vinegar and water to turn it into a marinade. Who am I?
9. I also works well on any food. I am a mild marinade so you will want several hours marinating time with it before
you grill. Who am I?
10. I am a simple marinade that tenderizes and adds a flavor. I work well in meat and poultry. Who am I?

MUSTARD- VINEGAR M. PORK RIB MARINADE TERIYAKI MARINADE

PINEAPPLE MARINADE PORKCHOP MARINADE BOURBON MARINADE