Dry Heat cooking methods

Dry Heat cooking methods

12th Grade

15 Qs

quiz-placeholder

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Dry Heat cooking methods

Dry Heat cooking methods

Assessment

Quiz

Life Skills

12th Grade

Medium

Created by

Kacie Dix

Used 263+ times

FREE Resource

15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

To cook food rapidly in a small amount of fat over high heat.

Pan Fry

Deep Fry

Broil

Saute

2.

MULTIPLE SELECT QUESTION

5 mins • 1 pt

Which type of food would be a good choice for sauteeing?

high moisture veggies (onions, peppers, zucchini)

Large cuts of meat

Tender pieces of meat

3.

MULTIPLE SELECT QUESTION

5 mins • 1 pt

What type of pan is the correct choice for a sauteed dish?

Straight-Edge Pan

Baking Sheet

Fryer

shallow skillet

4.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

A shallow pan should be used because it allows____ to escape.

Heat

Steam

Flavor

5.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

Cooking method where foods are partially submerged in fat or oil.

Saute

Pan Fry

Deep Fry

Broil

6.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

a ______ is a station set up with towels for draining extra grease when pan frying.

Frying station

Draining Station

Cooling Station

Saute Station

7.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

When frying foods, items are usually coated in ________.

Breading/ Batter

Seasonings/Salt

Oil

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