Grade 11 Unit Test Methods of Cooking and Heat Transfer

Quiz
•
Other
•
3rd - 5th Grade
•
Medium
K undefined
Used 23+ times
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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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