The more you cook a steak using the dry heat method,0 pointsThe more tender it getsthe more it looses flavourThe tougher and dryer it getsnone of the above are true

Why is it impossible to have a well done steak that is still ‘juicy’ if using the dry heat method?1 pointBecause high heat is used.Because as the meat is cooked, more juices leave the meat.Because seasoning the meat just before cooking will draw out all the moistureNone of the above are correct.

A. The following dishes like pork sinigang, bulalo, mechado, and pork steak used a dry heat cooking method.B. Crispy pata, roasted Liempo, barbecue, lechon kawali are dishes     wherein moist heat cooking methods were applied.

How did we ensure the flank steak was as tender as possible?1 pointWe marinated it.We cooked it to medium rare.We cut it against the grain.All of the above

The moist heat method typically gets used for which cuts?1 pointCuts near parts of the animal that get a fair amount of exercise.Cuts along the back loin of the animalPremium grilling steaksCuts with a fair amount of connective tissueThe first and fourth answers are true

4. How do you check the doneness of your cooked meat?