activity notebook.
1. Which of the following meat cuts requires long and slow cooking
A. brisket
C. shank
B. lion
D. sirlion
What do you call the market form of meat that is preserved by ch
process?
A. chilled meat
C. fresh meat
B. cured meat
D. processed meat
What is the traditional marinade recipe in Korea where marinatec
into thin strips and served up in lettuce leaves or in rice?
A. Beef Rib Marinade
C. Guinnes Marinade
B. Bulgogi Marinade
D. Mexican Marinade
Which dry heat cooking method usually incorporates larger pieces
cooked uncovered in the oven?
A. barbecuing
C. pan searing
B. grilling
ant​