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CA Chapters 15 and 16 Test Review

CA Chapters 15 and 16 Test Review

Assessment

Flashcard

Other

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

Student preview

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21 questions

Show all answers

1.

FLASHCARD QUESTION

Front

Moist cooking uses oil to generate the heat energy needed to cook food.

Back

False

2.

FLASHCARD QUESTION

Front

Sautéing is generally done with delicate, fragile foods that cook relatively quickly.

Back

True

3.

FLASHCARD QUESTION

Front

Fried foods must be cooked until they appear done on the outside.

Back

False

4.

FLASHCARD QUESTION

Front

There is less recovery time with stove top pots than with commercial deep fryers.

Back

False

5.

FLASHCARD QUESTION

Front

Parboiling and blanching are similar, but blanched food is cooked longer than parboiled food.

Back

False

6.

FLASHCARD QUESTION

Front

Cooking time for stewing is generally shorter than for braising.

Back

True

7.

FLASHCARD QUESTION

Front

Nerve endings are responsible for detecting flavor.

Back

True

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