State two factors that may make meat dry and tough after roasting.

      

State two factors that may make meat dry and tough after roasting.

  

Answers


Martin
- Meat cut too thinly for roasting

- Heat too hot (High)

- Meat exposed to heat for too long a time/ too low heat

- Wrong cuts of meat used for roasting/ tough cuts

- Meat not basted/ turned during roasting
marto answered the question on September 24, 2019 at 05:51


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