Ch 18 Cooking Method

Ch 18 Cooking Method

11th - 12th Grade

44 Qs

quiz-placeholder

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Ch 18 Cooking Method

Ch 18 Cooking Method

Assessment

Quiz

Life Skills

11th - 12th Grade

Medium

Created by

LaKisha Jordan

Used 14+ times

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44 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

Braising is combination cooking, meaning...

1. brown food

2. add liquid, cover, finish in oven or open heat

Similar to baking, put in a sheet pan and bake

Cooking with liquid and fat all at one time

2.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

A high heat cooking method where the heat source is above the food.

Boil
Broil
Bake
Roast

3.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

To heat cooking water just below the boiling point (small bubbles)

simmer
boil
poach
double boil

4.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

To cook by simmering in a small amount of liquid, often done with a flavored liquid or wine

simmer
boil
poach
double boil

5.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

To cook by immersing briefly in boiling water for 1-4 min and then shock in an ice bath

Boil
Simmer
Blanch
Poach

6.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

To cook over (not in) boiling water

Steam
Boil
Blanch
Simmer

7.

MULTIPLE CHOICE QUESTION

30 sec • 2 pts

Media Image

To cook food (especially meat&vegetables) by prolonged exposure to heat in oven or over a fire

Bake
Roast
Broil
Cook

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