Topics:
Animal Refresher, Meat Science
True Statements About Meat Cooking Methods
Which of the following sentence(s) is/are true about cooking methods of meat?
- Dry heat cooking involves Broiling, Roasting & Frying only
- Moist heat cooking involves pressure cooking, stewing & simmering only
- Moist heat cooking recommended for tough cuts of meat only
- All the above — Correct Answer
Explanation:
Correct Answer: All the Above
All three statements about cooking methods of meat are correct:
Statement 1: Dry Heat Cooking → Broiling, Roasting & Frying ✓
- Broiling — direct radiant heat from above (grill)
- Roasting — dry oven heat; used for whole carcasses, large cuts
- Frying — shallow or deep fat frying; fast method, develops crust (Maillard reaction)
Statement 2: Moist Heat Cooking → Pressure cooking, Stewing & Simmering ✓
- Pressure cooking — above atmospheric pressure, higher temperature, faster collagen conversion
- Stewing — slow cooking in liquid at below boiling point
- Simmering — gentle heat in liquid; used for organ meats, tough cuts
Statement 3: Moist Heat for Tough Cuts ✓
- Tough cuts (e.g., shank, brisket) are rich in collagen — moist heat converts collagen to gelatin (80–90°C, prolonged time), tenderising the meat.
- Dry heat is preferred for tender cuts — excess moist heat would over-cook and dry out tender meat.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
