
Terms and Tools Block D
Specialty
11th Grade
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26 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What does the term "julienne" refer to in cooking?
A) A type of sauce used in French cuisine.
B) A portion of food cut into strips.
C) A special cooking technique used only for vegetables.
D) A French culinary term for garnishing.
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What does the term 'drain' mean from our class slides?
To fill a container with water or liquid
To cause water or other liquid in something to run out, leaving it empty, dry, or drier
To clean a surface with water
To pour water into a sink
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What does the term "sauté" mean?
To cook slowly in a covered pot
To fry quickly in a little hot fat
To boil rapidly in water
To bake in an oven
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What should be avoided when sautéing to ensure the cooking process is not disrupted?
Using a high flame
Adding butter or oil before browning
Overcrowding the pan
Flipping the food frequently
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the purpose of tossing or flipping the food when sautéing?
To cool down the pan
To make the food crispy
To ensure the food cooks evenly
To increase the cooking time
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What does it mean to simmer in cooking?
To cook something at a high temperature until it starts to burn
To cook something in a pot or pan slightly below its boiling point
To cook something in an oven at a consistent temperature
To freeze something until it is solid
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is the purpose of using a Zester as described our class slides?
To peel the entire citrus fruit
To remove the outermost layer of skin on a citrus fruit and add them to various dishes
To squeeze the juice out of citrus fruits
To chop citrus fruits into small pieces
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