24.which of the following cookery methods is suitable for the less tender cuts of mear? a.boiling b.frying c.Roasting d. Stewing
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24.which of the following cookery methods is suitable for the less tender cuts of mear? a.boiling b.frying c.Roasting d. Stewing
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Answer:
D
Explanation:
Simmering and stewing are used for less tender cuts of meat while poaching is used for tender cuts. Also, poaching is only appropriate for beef while any type of meat (beef, veal, pork or lamb) can be simmered.
Answer:
a.
Explanation:
Simmering and stewing are used for less tender cuts of meat while boiling is used for tender cuts. Also, poaching is only appropriate for beef while any type of meat (beef, veal, pork or lamb) can be simmered.