Cooking Terms S-Z
Authored by Colleen Siefker
Other
12th Grade
Used 4+ times
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12 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the purpose of using a skewer in cooking?
To remove fat from the surface of a liquid
To secure meat and/or vegetables during cooking
To quickly cook small pieces of food over high heat
To mix ingredients until they are worked together
2.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What does it mean to skim a liquid?
To remove fat from the surface of a liquid
To cook on a rack over boiling water
To mix ingredients until they are worked together
To allow food to stand in hot liquid to extract flavor
3.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
How is food cooked when using the steam method?
To brown and dry the surface of foods with heat
To heat in boiling water or steam for at least 20 minutes
On a rack over boiling water in a tightly covered container
In enough liquid to cover, very slowly
4.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What is the purpose of sterilizing food?
To heat in boiling water or steam until living organisms are destroyed
To remove fat from the surface of a liquid
To mix ingredients until they are worked together
To cook on a rack over boiling water in a tightly covered container
5.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
How is stewing different from boiling?
It is quickly cooked over high heat while constantly stirring
It is rapidly beaten to incorporate air and expand volume
It is cooked very slowly, always below the boiling point
It is cooked on a rack over boiling water in a tightly covered container
6.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What does it mean to sweat food?
To remove fat from the surface of a liquid
To saute over low heat with a lid on
To cook on a rack over boiling water
To mix ingredients until they are worked together
7.
MULTIPLE CHOICE QUESTION
2 mins • 1 pt
What does it mean for a vegetable to be tender-crisp?
To cook on a rack over boiling water in a tightly covered container
To brown and dry the surface of foods with heat
To remove fat from the surface of a liquid
To cook until just tender but still retain some texture
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