Home Cooking
Authored by Cathy Muir
Professional Development
11th Grade
CCSS covered
Used 7+ times
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21 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What's that?
Tags
CCSS.RF.3.3B
CCSS.RF.3.3C
CCSS.RF.3.3D
CCSS.RF.4.3A
CCSS.RF.5.3A
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
It's....
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is FRYING?
To quickly cook food directly under a heat source.
Cooking food by hot air in an oven
When food is cooked in fat
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is BOILING?
To quickly cook food directly under a heat source.
Food cooked in fat
To cook food in water that has reached its highest possible temperature of 212°F.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
What is GRILLING?
Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.
Cooking food by hot air in an oven.
To quickly cook food directly under a heat source.
Foods cooked by vapors from boiling water.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is first?
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