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Cooking Methods Quiz

Authored by Joscyln Mohr

Specialty

10th Grade

Cooking Methods Quiz
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36 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What does convection mean in cooking terms?

Currents of air, steam, water, or fat carry heat to food.

Something hot touches the food.

Heat radiates from a heat source to the food.

Cooking without any water or steam.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which cooking method involves no moisture being added?

Dry heat methods

Moist heat methods

Combination methods

Radiation methods

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main characteristic of sautéing?

Toss quickly in a pan with very little fat and a fairly high heat.

Cook in a moderate amount of fat over moderate heat.

Submerge completely in cooking oil.

Cook with no added fat.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which cooking method uses a wok instead of a sauté pan?

Stir fry

Deep fry

Pan broil

Convection

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the temperature used for deep frying as mentioned in the document?

350 degrees Fahrenheit

250 degrees Fahrenheit

450 degrees Fahrenheit

300 degrees Fahrenheit

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the method of cooking food by exposing it to hot, dry air in an oven, usually done in a shallow pan?

Grilling

Roasting

Steaming

Braising

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which cooking method involves cooking food in water that is hot but not bubbling, usually for tender foods like eggs?

Boiling

Poaching

Simmering

Stewing

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