Meat Cookery Test

119 Questions | Total Attempts: 736

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Meat Quizzes & Trivia

There are so many ways you can cook different types of meat to ensure you get the best experience when eating it. You can choose to either fry the meat or cook it moist depending on the meat. Take this quiz and see if you choose the best cookery options.


Questions and Answers
  • 1. 
    What is the cookery for corned brisket? 
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 2. 
    What is the cookery for flat half (BNLS) 
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 3. 
    What is the cookery for a whole brisket (BNLS)?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 4. 
    What is the cookery for a 7 bone pot roast?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 5. 
    What is the cookery for the arm pot roast?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 6. 
    What is the cookery for the arm pot roast (BNLS)?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 7. 
    What is the cookery for the blade roast?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 8. 
    What is the cookery for the eye steak (BNLS)
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 9. 
    What is the cookery for the mock tender roast?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 10. 
    What is the cookery for a mock tender steak?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 11. 
    What is the cookery for the petite tender?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 12. 
    What is the cookery for a shoulder pot roast (BNLS)?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 13. 
    What is the cookery for the flat iron?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 14. 
    What is the cookery for the flank steak?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 15. 
    What is the cookery for the Porterhouse steak?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 16. 
    What is the cookery for the T-bone steak?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 17. 
    What is the cookery for the tenderloin roast?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 18. 
    What is the cookery for the tenderloin steak?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 19. 
    What is the cookery for the top loin steak?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 20. 
    What is the cookery for the top loin steak (BNLS)
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 21. 
    What is the cookery for the Top sirloin cap steak (BNLS)
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 22. 
    What is the cookery for the top sirloin steak (BNLS) cap off?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 23. 
    What is the cookery for the top sirloin steak (BNLS)?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 24. 
    What is the cookery for the tri tip roast?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

  • 25. 
    What is the cookery for short ribs?
    • A. 

      Dry

    • B. 

      Moist

    • C. 

      Dry/Moist

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