Broiling a suitable cooking method for:
A)any cut
B)the most tender cuts
C)the least tender cuts
D)large whole muscle cuts

Question

Quizplus · Accepted Answer

Broiling is a suitable cooking method for the most tender cuts such as sirloin, tenderloin, and ribeye. These cuts have less connective tissue and can be cooked quickly at high heat without losing their tenderness.

Answer: C
 Broiling is not suitable for the least tender cuts that are rich in connective tissue, such as brisket or chuck. These cuts need to be cooked slowly and at low heat to break down the connective tissue and become tender.

Answer: A and D
 Broiling can be used for any cut of meat, including large whole muscle cuts like a roast or a whole chicken. However, it may require adjusting the cooking time and method to ensure even cooking and prevent overcooking.

Broiling a Suitable Cooking Method For