LEARNING ACTIVITY 4: TRUE OR FALSE. Directions: Read and understand the sentences below. Write TRUE if the statement is Correct and FALSE if it is NOT. Write your answer on the space provided by the teachers. The degree of doneness can easily be determined by measuring internal temperature, using a standard meat thermometer or a quick recovery/ instant read thermometer. When using the rotisserie, the thermometer must clear the cooking unit and drip pan while the meat is turning. Braising is a good choice of cooking method for cuts of meat that are tougher or from older animals. The browning of food (including the process by which meat is browned, called the Maillard reaction) can only be achieved through dry-heat cooking. When meat is cooked in a conventional oven, electromagnetic waves of radiant energy pass from the heat source to the pan in which the meat rests and then into the meat. Shiny surfaces tend to reflect heat, while dull or dark surfaces absorb it.
