
Cooking Techniques Flashcard
Flashcard
•
Arts
•
9th Grade
•
Practice Problem
•
Hard
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98 questions
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1.
FLASHCARD QUESTION
Front
What happens to the texture of protein in food when heat is applied?
Back
Becomes tender if heat is moderate, long, and slow
2.
FLASHCARD QUESTION
Front
What can be added to the cooking water to prevent red and white vegetables from changing color?
Back
Vinegar or lemon juice
3.
FLASHCARD QUESTION
Front
Which cooking method minimizes nutrient loss? Options: Broiling, Parboiling, Steaming, Stewing
Back
Steaming
4.
FLASHCARD QUESTION
Front
What quick, dry cooking technique uses a small amount of fat or oil in a shallow pan?
Back
Sauté
5.
FLASHCARD QUESTION
Front
What combination cooking technique covers food completely with liquid, and the cooking time is usually shorter than the time for braising? Options: Baking, Roasting, Simmering, Stewing
Back
Stewing
6.
FLASHCARD QUESTION
Front
What moist cooking technique partially cooks food using the method of blanching?
Back
Blanching
7.
FLASHCARD QUESTION
Front
Which is TRUE concerning cooked vegetables? A. Add butter and seasonings after cooking B. Cook in large quantities rather than small quantities C. Drain and discard cooking liquid D. Holding for an extended period of time does not affect quality
Back
Drain and discard cooking liquid
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