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

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.

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

2. Q: How many times should the food be turned during broiling?

A: Once for even cooking.

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

3. Q: Where is the heat source in panbroiling?

A: Below the pan

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

4. Q: What cuts are generally panbroiled?

A: ground meat patties, steaks and chops one inch thick or less.

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

5. Q: In the panbroiling process, what disposition should be made of fat?

A: In panbroiling, fat is removed as it accumulates.

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

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.

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

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

A: Once

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

8. Q: Broiling is done on a ______.

A: Rack

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

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.

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

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.

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

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.

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

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.

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

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

A: Six

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

14. Q: Should the broiler be pre-heated?

A: It is best to follow the broiler manufacturers instructions.

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

15. Q: To broil, steaks and chops should be at least ____________ thick.

A: 3/4 to one inch

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

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.

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

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

A: panbroiled

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

18. Q: When broiling, when should seasoning be added. Why?

A: After browning because salt may draw juices to the surface and slow browning.