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