QUESTIONS
Explain the purpose of searing meat.
If meat is to be roasted, pan-broiled, or broiled, how is it seared?
Why is it necessary to remove the fat from meat that is to be broiled or pan-broiled?
Why cannot meat be broiled over blazing coals?
What is the price per pound of porterhouse and of sirloin steak?
What is the average weight of sirloin steak? Of porterhouse steak?
How many persons will each serve?