A)
Which of the following cuts of meat can be typically found at un asado but not at a barbecue?
(1 point)
chuck
sirloin
ribs
blade steak
ribs
A)
Which of the following is true about walking in many part of the Spanish-speaking world?
(1 point)
It is only done for health reasons.
It is only common for people who cannot afford cars.
People in the Spanish-speaking world prefer to live outside the city and commute long distances.
People of all ages and income levels walk as a means of transportation in the Spanish-speaking world
People of all ages and income levels walk as a means of transportation in the Spanish-speaking world.
To determine which cuts of meat can be typically found at an "asado" but not at a barbecue, it's important to understand the differences between these two cooking methods.
An "asado" is a traditional South American barbecue technique originating from Argentina, Uruguay, and Chile. It involves cooking various cuts of meat over an open flame or hot coals, typically on a grill called a "parrilla." Asados are known for their slow cooking process, resulting in tender and flavorful meat.
On the other hand, a barbecue, usually associated with American-style grilling, involves cooking meat quickly over direct heat, often using a grill or a smoker. Barbecues focus on infusing the meat with smoky flavors using techniques such as smoking and basting with barbecue sauce.
Now, let's examine the cuts of meat provided and identify which ones are commonly found at asados but not barbecues:
1. Chuck: This is a cut of meat taken from the shoulder area. It is typically used for slow-cooking methods like braising or stewing. It can be found at both asados and barbecues.
2. Sirloin: This is a premium cut of meat from the back of the animal, known for its tenderness and flavor. It is commonly used for grilling and can be found at both asados and barbecues.
3. Ribs: These are cuts of meat taken from the ribs, typically from pork or beef. Ribs are a classic choice for both asados and barbecues. They can be cooked slowly on a parrilla or grilled.
4. Blade steak: This cut comes from the shoulder area and is known for its tenderness and marbling. It is commonly used for slow-cooking methods like braising. While it can be found at asados, it is less common at barbecues.
Therefore, based on the given options, the cut of meat that can typically be found at an "asado" but not at a barbecue is the "blade steak."