TRUE OR FALSE 1. Less tender cuts require moist heat cookery methods
2. Dry heat helps dissolve connective tissue.
3. Use thin tender cuts for pan-broiling.
4. To ensure safety, cook burgers to an internal tempature of 160° F
0 5. Marinated cuts can never be cooked with dry heat methods
6. When roasting, always cook beef fat side up.
7. The tip of the meat thermometer should not touch bone or rest in fat.
8. Allow roasts to stand 15 to 20 minutes before carving.
9. Keep the liquid boiling at all times when cooking in liquid.
10. The recommended time to roast a 4- to 5-pound whole tenderloin is 2 to 2/2 hours.