Read the questions carefully and choose the best alternative for each item.

4.1. What does “velveting” do to meat? (3 p.)

It helps with PRESERVING the meat
It improves the TEXTURE of the meat
It makes the meat EASIER TO HANDLE


4.2. What is similar in both methods? (3 p.)

The meat is RINSED before putting it into boiling water
The PREPARATIONS take approximately AN HOUR to complete
The SURPLUS mixture is CLEARED AWAY after refrigerating


4.3. Why does the speaker favour the first method? (3 p.)

It can be applied to a LARGER VARIETY of meats
It contains LESS UNHEALTHY ingredients
It is a more COST-EFFECTIVE technique