Red Seal Cook

Answer: D - Simmering is reserved for tough cuts of meat and often cured meats such as corned beef brisket. Because of the nature of the cooking technique and types of cuts used, in this case meats are almost always cooked to well-done and should be tested with a fork for doneness. This is done by inserting a kitchen fork into the meat and making sure it pulls away easily. Undercooked meats tend to be tough and chewy while overcooked meats can be stringy and fall apart excessively.