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