Demonstrating and Serving Cooked Dishes

Grilling cooks under very low heat

• True

• False

Poaching method is suitable for leeks, cabbage and onions.

• True

• False

Sauteing cooks vegetable in a small amount of butter or oil.

• True

• False

Parboiling is used to remove the skins of vegetables.

• True

• False

Tender cuts of meat require slow and moisture cooking

• True

• False

Braising and stewing of meat is a dry heat method.

• True

• False

Young poultry is best cooked using roasting, frying and broiling.

• True

• False

Simmering uses a higher temperature than poaching.

• True

• False

Deep frying is a dry heat method of cooking.

• True

• False

The heat source of grilling is below like in the barbeque grill

• True

• False