Combination Cooking Fundamentals

1. Combination cooking uses both dry- and moist-heat cooking methods.

• a)  True
• b)  False

2. Collagen, the shiny, web-like protein, dissolves into gelatin during cooking.

• a)  True
• b)  False

3. One of the most important steps in combination cooking is:

• a)  the slow cooking process at low temperatures.
• b)  choosing the right cut of meat.
• c)  browning the main ingredients.
• d)  all of the above.

4. When combination cooking, the more connective tissue meat has, the more body the sauce will have.

• a)  True
• b)  False

5. When choosing a cut of meat for combination cooking, it is best to choose a cut that contains little fat and connective tissue.

• a)  True
• b)  False

6. In combination cooking, the dish is done:

• a)  when the liquid reduces by half.
• b)  when the meat becomes fork tender.
• c)  after 2 hours of cooking time.

7. The liquid added during combination cooking:

• a)  helps to dissolve the collagen in the meat.
• b)  tenderizes the meat.
• c)  can flavor the meat and sauce.
• d)  all of the above.

8. Which cut of meat will contain more connective tissue than the other?

• a) 
  
• b) 
  

9. Proper browning in combination cooking will result in:

• a)  a rich sauce with great flavor and color.
• b)  more tender meat.
• c)  help keep the meats shape.
• d)  all of the above.

10. If the food does not fit snugly in the pot during combination cooking:

• a)  more liquid than necessary may have to be used in order to cook the ingredients.
• b)  the sauce may be diluted due to the extra liquid required.
• c)  the flavors may be weak.
• d)  all of the above.

11. In this combination cooking example, the liquid to meat ratio is appropriate.

• a)  True
• b)  False

12. Dishes prepared using a combination cooking method should be left to rest for about ½ hour before serving.

• a)  True
• b)  False

13. The ideal temperature for combination cooking is around 200º degrees Fahrenheit, or 95º degrees Celsius.

• a)  True
• b)  False

14. Which cut of meat will contain more connective tissue than the other?

• a) 
  
• b) 
  

15. The muscles that benefit most from combination cooking come from the:

• a)  loin, belly, and leg.
• b)  neck, legs, loin and tail.
• c)  shoulders, neck, legs and tail.
• d)  legs, tail, and short loin.

16. The connective tissue shown in this video is ________ and ________ be trimmed.

• a)  fat / shouldn’t be
• b)  collagen / should be
• c)  silver skin / shouldn’t be
• d)  silver skin/ should be

17. Which cut of meat will contain more connective tissue than the other?

• a) 
  
• b) 
  

18. Lean cuts of meat contain the most collagen.

• a)  True
• b)  False