1. 1. Q: When cooking meat in advance and then reheating, the meat must be refrigerated within _____ hours of cooking until reheating for serving. (VII-285)

2. A: Two

3. 2. Q: What causes the change in flavor when cooked meat is reheated? (VII-286)

4. A: Surface Oxidation

5. 3. Q: What are two ways to avoid flavor changes caused by surface oxidation? (VII-286)

6. A: 1. Cover the meat with a sauce of gravy as it cools or reheating it in a bar-b-que sauce or flavorful gravy. 2. Reheat in a microwave oven, thereby shortening heating time.

7. 4. Q: Should meat be allowed to reach room temperature before it is cooked? (VII-287)

8. 5. Q: Should meat be allowed to reach room temperature before it is cooked? (VII-287) A: No. Most timetables are based on meat at refrigerator temperatures, thus cooking times are more predictable.

9. 6. Q: What are the two clues to the tenderness of a meat cut that can be used as a guide to cooking method? (VII-288)

10. A: 1. Bone 2. label

11. 7. Q: Tender meat cuts should be cooked by which dry heat methods? (5) (VII-288)

12. A: roasting, broiling, grilling, panbroiling and panfrying

13. 8. Q: Less tender meat cuts should be cooked by which moist heat methods? (2) (VII-288)

14. A: Braising (pot roasting), cooking in liquid. (VII-287)

15. 9. Q: Some Less tender meat cuts can be cooked by dry heat methods if they are ____________ before cooking. (VII-288)

16. 9. Q: Some Less tender meat cuts can be cooked by dry heat methods if they are ____________ before cooking. (VII-288) A: marinated

17. 10. Q: At what temperatures should meat be cooked? (VII-289)

18. A: Low to moderate temperatures.

19. 11. Q: What is the best temperature for oven roasting and simmering using moist cookery? (VII-289)

20. A: 325 F

21. 12. Q: What are the results of overcooking?(3) (VII-290)

22. A: 1. Greater shrinkage 2. Decreased tenderness juiciness 3. Less meat and therefore higher cost per serving.

23. 13. Q: How much water is added to be considered “cooking in liquid” as opposed to braising? (VII-291)

24. A: When enough liquid is added to cover the meat.

25. 14. Q: Whether braising or cooking in liquid, the meat is cooked until it is... (VII-291)

26. 14. Q: Whether braising or cooking in liquid, the meat is cooked until it is… (VII-291) A: Fork Tender

27. 15. Q: Recipes often direct “cover meat with water and cook.” Should it be hot or cold water or does it matter? (VII-292)

28. 15. Q: Recipes often direct “cover meat with water and cook.” Should it be hot or cold water or does it matter? (VII-290) A: The liquid may be hot or cold. It is more important that the meat be completely covered to assure uniform cooking.

29. 16. Q: Should meat be browned before braising or cooking in liquid? (VII-293)

30. A: Although browing is not necessary, it is sometime desireable since browning develops color and flavor

31. 17. Q: Why is the pan covered when meat is braised or cooked in liquid? (VII-294)

32. A: A tight fitting cover holds in the steam needed for softening connective tissue and making the meat tender.

33. 18. Q: Should meat be braised or cooked in liquid in the oven or on the surface unit of a range? (VII-295)

34. A: Meat can be braised or cooked in liquid in a tightly covered pan either in the oven or on a surface unit.

35. 19. Q: When braising or cooking in liquid with a slower cooker, which time should be used? (VII-295)

36. A: The shortest time recommended by the equipment manufacturer.

37. 20. Q: Should a meat thermometer be used if meats are cooked in foil or plastic bags? (VII-296)

38. A: No. Foil and bag cookery are moist heat methods and therefore meats are cooked until fork tender, rather than to a specific internal temperature.