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