Answer to Question 1
albumen
Answer to Question 2
Any five of the following:
Roasting, suitable for large tender cuts of beef, veal, pork, and lamb.
Panfrying, suitable for comparatively thin pieces of tender meats.
Braising, suitable for less tender cuts of meat.
Broiling, suitable for tender beef steaks, lamb chops, pork chops, sliced ham, bacon, and ground beef or lamb.
Panbroiling, suitable for tender cuts when cut 1 inch or less thick.
Deep-fat frying, suitable for cooking brains, sweetbreads, liver, croquettes, and leftover meat.
Cooking in liquid, suitable for less tender cuts and stews.
