Grade 11 Unit Test Methods of Cooking and Heat Transfer

Grade 11 Unit Test Methods of Cooking and Heat Transfer

3rd - 5th Grade

20 Qs

quiz-placeholder

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Grade 11 Unit Test Methods of Cooking and Heat Transfer

Grade 11 Unit Test Methods of Cooking and Heat Transfer

Assessment

Quiz

Other

3rd - 5th Grade

Medium

Created by

K undefined

Used 23+ times

FREE Resource

20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Meat is basted during grilling to:

Tenderise the meat

Speed up the cooking process

Prevent it from drying out

Make it brown

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The correct amount of liquid added to a stew is:

To ¼ cover the item

To ½ cover the item

To ¾ cover the item

To just cover the item

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Simmering takes place at a temperature of:

80º–88º Celsius

85º–90º Celsius

95º–98º Celsius

100º–110º Celsius

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Grilling uses which source of heat transfer:

Conduction

Radiation

Convection

Electro-magnetic radiation

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Roasts should be rested before carving.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When baking meat, it is not necessary to pre-heat the oven.

True

False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Food should be drained well before deep frying.

True

False

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