Question 1
Which of the following is a moist heat method of cooking?
◦ Broiling
◦ Braising
◦ Roasting
◦ Sautéing
Question 2
Which of the following is NOT a metabolic change in muscle tissue that is usually associated with the slaughter of a meat animal?
◦ The pH decreases.
◦ The muscles relax.
◦ Lactic acid accumulates.
◦ ATP gradually disappears.