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5.2.3 Course Reflection

Authored by Ryland Mohler

Arts

9th - 12th Grade

5.2.3 Course Reflection
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19 questions

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1.

MATCH QUESTION

1 min • 1 pt

Match the following measuring terms with the appropriate abbreviation.

pt.

Cup

c.

Tablespoon

tsp. & t.

Pint

Tbsp. & T.

Teaspoon

2.

MATCH QUESTION

1 min • 1 pt

Match the following measuring terms with the appropriate abbreviation.

gal.

Ounce

lb. or #

Gallon

oz.

Quart

qt.

Pound

3.

MATCH QUESTION

1 min • 1 pt

Match each type of knife with the appropriate description.

Paring Knife

used for any food requiring attention to detail; used to carve fruits & vegetables; average blade is 3.5 inches long

Chef's Knife

used in butchery; has a super sharp thick blade; cuts through bones and thicker parts of meats easily

Cleaver Knife

jagged edge grips & penetrates slippery exteriors; average blade length is 6 inches; also known as bread knife

Serrated Knife

most important knife; go-to tool for most daily kitchen tasks (slicing & dicing of fruits, vegetables, meats & fish); usually an 8−10 inch knife

4.

MATCH QUESTION

1 min • 1 pt

Match the types of heat transfer to their description.

Convection

Combines heat transfer and circulation to force molecules in the air to move from warmer areas to cooler ones.

Radiation

The process of heat being transferred between objects through direct contac

Conduction

The process where heat and light waves strike and penetrate the food

5.

REORDER QUESTION

1 min • 1 pt

Drag to correctly order the steps for mise en place.

Place each ingredient into an appropriately sized dish, bowl, or container. Doing so ensures that every ingredient is easy to identify.


Gather supplies and ingredients.

Read through your recipe and develop a strategy.

One by one, take the time to wash, cut, dice, chop, or measure your ingredients as directed

Set your ingredients around your cooking station and align them for easy access.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In Eastern European Cuisine, what is the main ingredient in black bread?


Pepper


Eggs


Rye

Beetroot

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is Japan's go-to seasoning, made from fermented soybeans, salt, and water giving it an umami flavor?


Soy Sauce


Ramen


Miso


Mirin

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