45 minutes Test- T22CBMA3

1.      What are 3 types of heat transfer?

• A.    Conduction, Convection, Radiation

• B.    Conduction, Convection, Transition

• C.    Conduction, Radiation, Transition

• D. Radiation, Convection, Transition

2.      What are components of food?

• A.    Fats, carbohydrates, proteins

• B.    Protein, fats, water

• C.    Carbohydrates, fats, vitamins, minerals, proteins, water

• D.    Minerals, proteins, fats, water

1.      Which cooking method is moist heat?

• A.    Fry

• B.    Grill

• C.    Sauté

• D.    Braise

4.      Fats present most in:

• A.    Banana, cheese, milk

• B.    Avocado, coconut, beef

• C.    Bread, watermelon, nuts

• D.    Chicken, beef, apple

5.      What is heat transfer?

• A.    the process by which heat or electricity goes through a substance

• B.    the process by which food is cooked

• C.    the process by which food is eaten

• D.    the process by which heat reduces

1.      What does “garnish” mean?

• A.    to decorate

• B.    to cook

• C.    to heat

• D.    to stir

1.      To _________ is to cut food into small cubes.

• A.    slice

• B.    dice

• C.    mash

• D.    crush

1.      What is “bake”?

• A.    To cook in an oven.

• B.    To cook in a pan.

• C.    To cook over hot coals.

• D.    To cook in a steamer.

1.      To _________ is to put breadcrumbs, chopped meat, etc inside meat or vegetables and cook and serve them.

• A.    smash

• B.    poach

• C.    stuff

• D.    chill

1.      To _________ is to cook over a pan of boiling water by allowing the steam to pass through holes in a container with food in it.

• A.    stuff

• B.    steam

• C.    bake

• D.    stew