Pot Roasting | Combination Cooking

1. Pot roasts __________ be covered during cooking.

• a)  should
• b)  should not

2. Pot roasts should be turned at least 3 or 4 times during cooking.

• a)  True
• b)  False

3. When cooking, the temperature that benefits a pot roast most is:

• a)  200º F (95º C).
• b)  375º F (190º C).
• c)  450º F (230º C).

4. When pot roasting, the ingredients should fit snugly in the pot.

• a)  True
• b)  False

5. Pot roasts are best served the next day.

• a)  True
• b)  False

6. When pot roasting, you will generally need about _____ cup(s) of liquid for every pound of meat.

• a)  one-half
• b)  one
• c)  two

7. Pot roasting is classified as a ___________ cooking method.

• a)  dry heat
• b)  moist heat
• c)  combination

8. All pot roasts are cooked through within 2 hours of cooking.

• a)  True
• b)  False

9. Pot roasting usually uses _______ pieces of meat.

• a)  bite-sized
• b)  portion-sized
• c)  large

10. Meat labelled “Best for Pot Roasting” will always produce great results.

• a)  True
• b)  False

11. The cooking time for pot roasting is usually ________ stewing.

• a)  shorter than
• b)  the same as
• c)  longer than

12. Which cut of meat would be the best for pot roasting?

• a) 
  
• b) 
  

13. When pot roasting, the amount of cooking liquid used should:

• a)  rise about half way up the ingredients.
• b)  cover the ingredients completely.
• c)  cover the ingredients completely plus an inch.