SB-II_Chapter 3 – Exercise 2

Q5 – “A ………………………………. is not better than a …………………………………. at redistributing it onto the surface of the meat.”
Fill in the blanks with correct words.

1 –

2 –

Q4 – What are 3 tools of basting?

1 –

2 –

3 –

Q3 – “A ………………………… is perhaps more efficient than a ……………………………… at extracting the liquid from the bottom of the pan.”
Fill in the blanks with correct words.

1.

2.

Q2 – “Basting technique can be implemented for poultry.” True/False?

a. True
b. False

Q1 – Basting is for ……………. the surface of meat.

a. dripping
b. moistening
c. roasting

Q6 – “Basting does not add flavor to the surface of the meat.” True/False?

a. True
b. False

SB-II_Chapter 3 – Exercise 2

Listen to a dialogue between Linda the trainee and Chef Carol. Then do the knowledge check.

Quiz Summary

Information

Results

Results

Categories

1. Question

Q5 – “A ………………………………. is not better than a …………………………………. at redistributing it onto the surface of the meat.”
Fill in the blanks with correct words.

2. Question

Q4 – What are 3 tools of basting?

3. Question

Q3 – “A ………………………… is perhaps more efficient than a ……………………………… at extracting the liquid from the bottom of the pan.”
Fill in the blanks with correct words.

4. Question

Q2 – “Basting technique can be implemented for poultry.” True/False?

5. Question

Q1 – Basting is for ……………. the surface of meat.

6. Question

Q6 – “Basting does not add flavor to the surface of the meat.” True/False?

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SB-II_Chapter 3 – Exercise 2

Listen to a dialogue between Linda the trainee and Chef Carol. Then do the knowledge check.

Quiz Summary

Information

Results

Results

Categories

1. Question

Q5 – “A ………………………………. is not better than a …………………………………. at redistributing it onto the surface of the meat.” Fill in the blanks with correct words.

2. Question

Q4 – What are 3 tools of basting?

3. Question

Q3 – “A ………………………… is perhaps more efficient than a ……………………………… at extracting the liquid from the bottom of the pan.” Fill in the blanks with correct words.

4. Question

Q2 – “Basting technique can be implemented for poultry.” True/False?

5. Question

Q1 – Basting is for ……………. the surface of meat.

6. Question

Q6 – “Basting does not add flavor to the surface of the meat.” True/False?

Q5 – “A ………………………………. is not better than a …………………………………. at redistributing it onto the surface of the meat.”
Fill in the blanks with correct words.

Q3 – “A ………………………… is perhaps more efficient than a ……………………………… at extracting the liquid from the bottom of the pan.”
Fill in the blanks with correct words.