Cooking methods
Authored by Patrick Guerra
Science, Education
University
NGSS covered
Used 10+ times
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17 questions
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1.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
The gathering of all prepared ingredients, seasoning, tools and equipment is the classical preparation for what in french we call (a)
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
When broiling the heat sources come from?
from the stove
from above
from below
from the grill
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A small amount of fat over high heat using a wok, is call?
Pan-fried
Pan-roasted
Sauteing
Stir-frying
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This term cooking technique means to "Jump in the pan"?
Roux
Mise en place
Mirepoix
Sautéing
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When setting up a standard breading station you should have three containers in this order?
Flour, seasoning, eggs
Flour, eggs, breadcrumb
Flour, seasoning, breadcrumb
Flour, Eggs, seasoning
6.
OPEN ENDED QUESTION
3 mins • Ungraded
What is a cross contamination?
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OFF
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are the three type of contaminations
Biological, physicals and chemical
Chemical, Physical and poisoning
Biological, physical and microbiological
Bacteria, physical and chemical
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