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Cooking 101 Review

Authored by Elizabeth Davis

Other

9th - 12th Grade

CCSS covered

Used 6+ times

Cooking 101 Review
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30 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which terms means "to cook under direct heat"

Braise

Roast

Broil

Deep fat fry

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

What would you measure in these measuring cups?

Sugar

Flour

Brown Sugar

All of the above

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How many sticks of butter equals 1 cup?

1 stick

2 sticks

3 sticks

4 sticks

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is not a necessary part of a recipe?

The Yield (the amount the recipe makes)

The ingredients

Reviews of the recipe

The directions

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which best describes a julienne?

Long, thin strips, like carrots in a salad mix

Thicker strips, like a McDonalds French Fry

Round circles

Typically done with herbs, thin ribbons of leafy herbs.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Brush meat with a sauce or marinade as it cooks.

Chop

Dice

Baste

Filet

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To beat together butter and sugar until light and fluffy.

Stir

Flambe

Cream

Half and Half

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