
Cooking Methods
Quiz
•
Life Skills
•
9th - 10th Grade
•
Practice Problem
•
Medium
Michelle Gima
Used 10+ times
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6 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To reduce a food into small bits by rubbing it on the sharp teeth of a utensil
grate
shred
mince
shave
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The cooking method that cooks food quickly, often uncovered, in a very small amount of fat over high heat is
stewing
sauteing
pan-frying
simmering
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking method requires longer cooking times and is most often used with large cuts of meat or poultry?
grilling
roasting
paching
pan-frying
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is known as
conduction
convection
radiation
infrared heat
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To cook food in a small amount of liquid in a tightly covered pan over low heat is known as
Braising
Grating
Roasting
Broiling
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To cook food (often meat or poultry) in the oven with dry heat is known as roasting
True
False
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