1. 1. Q: In broiling, what the is the position of the gas flames or electric coils?. (VII-297)

2. 1. Q: In broiling, what the is the position of the gas flames or electric coils? (VII-297) A: over the top of the of the food.

3. 2. Q: How many times should the food be turned during broiling? (VII-297)

4. 2. Q: How many times should the food be turned during broiling? A: Once for even cooking.

5. 3. Q: Where is the heat source in panbroiling? (VII-298)

6. 3. Q: Where is the heat source in panbroiling? A: Below the pan

7. 4. Q: What cuts are generally panbroiled? (VII-298)

8. 4. Q: What cuts are generally panbroiled? A: ground meat patties, steaks and chops one inch thick or less.

9. 5. Q: In the panbroiling process, what disposition should be made of fat? (VII- 298)

10. 5. Q: In the panbroiling process, what disposition should be made of fat? A: In panbroiling, fat is removed as it accumulates.

11. 6. Q: True or False: Panbroiling is done in a covered pan. (VII-298)

12. 6. Q: True or False: Panbroiling is done in a covered pan. A: False. Panbroiling is done in a preheated, heave nonstick skillet and cooked uncovered over a medium to medium-low heat.

13. 7. Q: How many times is meat turned in panbroiling? (VII-298)

14. 7. Q: How many times is meat turned in panbroiling? A: Once

15. 8. Q: Broiling is done on a ______. (VII- 298)

16. 8. Q: Broiling is done on a ______. A: Rack

17. 9. Q: How can doneness of broiled meats be tested? (VII-299)

18. 9. Q: How can doneness of broiled meats be tested? A: Cut a slit into the center of the meat or near the bone and check the color of the meat.

19. 10. Q: What determines the amount of browning for broiled meats? (4) (VII- 300)

20. 10. Q: What determines the amount of browning for broiled meats? (4) A: 1. Amount of fat in the meat; 2. Dryness of the meat; 3. Distance of the meat from the heat source. 4. Higher temperatures or longer broiling time.

21. 11. Q: How can excessive spattering and smoking be avoided when meats are broiled? (5) (VII-300)

22. 11. Q: How can excessive spattering and smoking be avoided when meats are broiled? (5) A: 1. Trimming excess fat; 2. Placing the meat on a rack in the broiler pan; 3. Cover only the bottom of the broiler pan in foil; 4. Slit or puncture the foil to allow drainage; 5. Move the meat farther from heat source.

23. 12. Q: How should less tender cuts such as flank, skirt and top round steaks be carved after broiling? (VII-302)

24. 12. Q: How should less tender cuts such as flank, skirt and top round steaks be carved after broiling? A: Diagonally across the grain into thin slices.

25. 13. Q: Flank and skirt steaks and other less tender cuts of meat should be marinated for at least ___ hours before broiling (VII-302)

26. 13. Q: Flank and skirt steaks and other less tender cuts of meat should be marinated for at least ___ hours before broiling. A: Six

27. 14. Q: Should the broiler be pre- heated? (VII-303)

28. 14. Q: Should the broiler be pre- heated? A: It is best to follow the broiler manufacturers instructions.

29. 15. Q: To broil, steaks and chops should be at least ____________ thick. (VII-305)

30. 15. Q: To broil, steaks and chops should be at least ____________ thick. A: 3/4 to one inch

31. 16. Q: What influences broiling time? (4) (VII-304)

32. 16. Q: What influences broiling time? (4) A: 1. Temperature; 2. Thickness of the meat; 3. Distance of the surface of the meat from the heat source; 4. The equipment and procedure used.

33. 17. Q: Cuts thinner than 3/4 inch should be __________ (VII-305)

34. 17. Q: Cuts thinner than 3/4 inch should be _________. A: panbroiled

35. 18. Q: When broiling, when should seasoning be added. Why? VII-306)

36. 18. Q: When broiling, when should seasoning be added. Why? A: After browning because salt may draw juices to the surface and slow browning.