Culinary

Culinary

9th - 12th Grade

20 Qs

quiz-placeholder

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Culinary

Culinary

Assessment

Quiz

Other

9th - 12th Grade

Easy

Created by

Ava Wilson

Used 2+ times

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Stirring frequently over high heat

Broil

Stir -fry

Deep fry

Pan fry tg

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Broiling is when

cook on a skillet with hot oil

Bake with dry -heat in a oven

Cook a liquid just below boiling temperature

cook uncovered with a direct heat source

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Pan fry

cook in enough hot fat to cover the food halfway

to surround food with dry indirect heat heat on a rack in the oven

to cook with a vapor produced by a boiling liquid without allowing it to come in contact with the water

to cook in the oven dry heat without a cover

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Stewing is

simmering foods slowly in a pot with a flavored liquid, stirring occasionally

cooking foods that are immersed in hot fat

cooking foods quickly over high heat with a small amount of fat while stirring

suspending food over simmering or boiling water

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

a method transferring heat by direct contact

pan -broiling

conduction

convection

stir-frying

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

cooking food in a small amount of hot fat in a skillet over moderate heat

Roasting

moist-heat cooking

preassure

frying

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

cooking food in a small amount of liquid at temperature just below simmering

Poaching

pan-broiling

braising

frying

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