A) Less than 0.5 inch B) 1.5 - 2 inches C) 3 - 4 inches D) 0.5 - 1 inch
A) To create a Maillard reaction crust B) To cook the steak through C) To remove excess fat D) To tenderize the meat
A) Non-stick frying pan B) Aluminum baking sheet C) Cast iron skillet D) Stainless steel saucepan
A) 140-145°F (60-63°C) B) 150-155°F (66-68°C) C) 130-135°F (54-57°C) D) 120-125°F (49-52°C)
A) Cools it down quickly B) Makes it easier to slice C) Adds more flavor D) Allows juices to redistribute
A) Olive oil B) Butter C) Sesame oil D) Avocado oil
A) Reduces splattering B) Makes it cook faster C) Removes seasoning D) Promotes better browning
A) Cutting into it B) Pressing on it C) Meat thermometer D) Using a fork
A) Slow cooking then searing B) Searing then slow cooking C) Searing both sides at once D) Searing in reverse order
A) Baking soda B) Salt and pepper C) Sugar and cinnamon D) Vanilla extract
A) 15-20 minutes B) 5-10 minutes C) 1-2 minutes D) 30 minutes
A) Ribeye B) Flank steak C) Sirloin D) Round steak
A) Connective tissue B) Intramuscular fat C) Surface fat D) Muscle fibers
A) To flip the steak quickly B) To drain excess fat C) To maintain the sear D) To tenderize the meat
A) Reduces cooking time B) Makes it more tender C) Enhances the flavor D) Promotes even cooking
A) Boiling B) Frying C) Steaming D) Oven roasting
A) In small pieces B) With the grain C) Diagonally D) Against the grain
A) Cilantro B) Mint C) Rosemary D) Basil
A) Using a slow cooker B) Temperature rise after removing from heat C) Cooking with leftovers D) Cooking while traveling
A) Thickness B) Brand C) Price D) Color
A) 3-4 minutes B) 5-6 minutes C) 1-2 minutes D) 7-8 minutes
A) Appearance B) Internal temperature C) Feel D) Cooking Time
A) Evaporation B) Caramelization C) Maillard Reaction D) Osmosis
A) Not letting the steak rest B) Using a hot pan C) Using cold steak D) Overcrowding the pan
A) Tenderloin B) Sirloin C) Ribeye D) Flank
A) Makes the steak cook faster B) Creates more steam C) Lowers pan temperature D) It doesn't matter
A) 145°F (63°C) B) 130°F (54°C) C) 160°F (71°C) D) 155°F (68°C)
A) Controlled decomposition of meat B) Drying the steak before cooking C) Marinating in dry ingredients D) Cooking on dry heat
A) Juices will run out B) It cools down faster C) It becomes more tender D) It becomes more flavorful
A) Microwaving B) Boiling in water C) Adding butter and herbs D) Freezing |