Dry heat is the preferred cooking method for _____.
A) brisket
B) short ribs
C) stew meat
D) club steaks
Correct Answer:
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Q33: Portion control cuts of meat require the
Q34: Which of the following statements about the
Q35: If we moved along the backbone
Q36: If we moved along the underside
Q37: Which of the following contains the other
Q39: Which of the following is an
Q40: Which of the following is not from
Q41: Which of the following is not from
Q42: Shoulder, breast, hotel rack, shank, loin, and
Q43: Whether you buy whole carcasses, fabricated cuts,
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