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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.

tsp. & t.

Cup

c.

Teaspoon

pt.

Tablespoon

Tbsp. & T.

Pint

2.

MATCH QUESTION

1 min • 1 pt

Match the following measuring terms with the appropriate abbreviation.

lb. or #

Pound

gal.

Ounce

qt.

Quart

oz.

Gallon

3.

MATCH QUESTION

1 min • 1 pt

Match each type of knife with the appropriate description.

Cleaver 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

Paring Knife

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

Chef's Knife

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

Serrated Knife

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

4.

MATCH QUESTION

1 min • 1 pt

Match the types of heat transfer to their description.

Radiation

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

Conduction

The process of heat being transferred between objects through direct contac

Convection

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

5.

REORDER QUESTION

1 min • 1 pt

Drag to correctly order the steps for mise en place.


Gather supplies and ingredients.

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.

Read through your recipe and develop a strategy.

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

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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