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