Moist Cooking Methods
11th - 12th Grade
•25 Qs
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Moist Cooking Methods
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11th - 12th Grade
•
Practice Problem
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25 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Gentle bubbles rising to surface of the liquid is known as
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Simmering liquid temperature is
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Commonly used to cook fish, liquid with no bubbles and showing some motion
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Poaching liquid temperature is
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Partially cook food to finish it later
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Quickly cooking food in boiling water, then typically shocked in a ice bath.
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Vigorous, rapid bubbles rising to the surface and breaking
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