Steak Quiz
- Thread starter Sass Muffin
- Start date
I got 42% lol
Jim_S
Resident Curmudgeon
i should have quit when i was ahead.
That's the same problem I have except I only got a 69% the first time.
I thought about my answers, did it a second time and dropped to 62%
buckytom
Grill Master
<a href="http://www.recipestar.com/quizzes/view/steak-quiz"><img src="http://www.recipestar.com/img/photos/quizzes/generated/6_92.jpg" alt="How much do you know about steak?" /></a>
<p>Created by <a href="http://www.recipestar.com">Recipe Star</a></p>
umm, that was supposed to show my score. is there an answer page so i can see which one i got wrong??
<p>Created by <a href="http://www.recipestar.com">Recipe Star</a></p>
umm, that was supposed to show my score. is there an answer page so i can see which one i got wrong??
I don't believe there is.
Mama
Queen of Cornbread
I got a 69 too!
homecook
New member
Mama
Queen of Cornbread
Using BT's answers, I played with it a little bit and came up with this:
1.) 126
2.) The fat which runs alongside the bone
3.) Top Sirloin
4.) Perpendicular
5.) A cut from neck to the ribs
6.) small
7.) round
8.) chuck
9.) japan
10.) To cook it with the heat source above the meat, rather than below
11.) grains of salt
12.) burger in shape of steak
13.) shank
and was able to get 100! Thanks BT!
1.) 126
2.) The fat which runs alongside the bone
3.) Top Sirloin
4.) Perpendicular
5.) A cut from neck to the ribs
6.) small
7.) round
8.) chuck
9.) japan
10.) To cook it with the heat source above the meat, rather than below
11.) grains of salt
12.) burger in shape of steak
13.) shank
and was able to get 100! Thanks BT!
Keltin
New member
Ah, thanks Mama.
1.) 126
2.) The fat which runs alongside the bone
3.) Top Sirloin
4.) Perpendicular
5.) A cut from neck to the ribs
6.) small
7.) round
8.) chuck
9.) japan
10.) To cook it with the heat source above the meat, rather than below
11.) grains of salt
12.) burger in shape of steak
13.) shank
Those are the three I missed.
1. USDA says 126 is rare. Medium Rare is 130-140. The only answer close to that was 146, so I picked that.....but that's Medium.
5. I said it was under/near the shoulder.
13. I said ribs. Those things are darn tough! The only way I've had them get them edible is low and slow smoking for 4 hours. Even braising didn't do such a good job....but braising a shank always leads to tender meat.
1.) 126
2.) The fat which runs alongside the bone
3.) Top Sirloin
4.) Perpendicular
5.) A cut from neck to the ribs
6.) small
7.) round
8.) chuck
9.) japan
10.) To cook it with the heat source above the meat, rather than below
11.) grains of salt
12.) burger in shape of steak
13.) shank
Those are the three I missed.
1. USDA says 126 is rare. Medium Rare is 130-140. The only answer close to that was 146, so I picked that.....but that's Medium.
5. I said it was under/near the shoulder.
13. I said ribs. Those things are darn tough! The only way I've had them get them edible is low and slow smoking for 4 hours. Even braising didn't do such a good job....but braising a shank always leads to tender meat.
