Cooking Methods

Cooking Methods

7th - 9th Grade

15 Qs

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Cooking Methods

Cooking Methods

Assessment

Quiz

Other

7th - 9th Grade

Medium

Created by

Daniel Labajo,Jr

Used 21+ times

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15 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the dry heat cooking method?

Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

Food is cooked using a hot liquid, steam, or a combination of both.

Food cooked in fat

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the moist heat cooking method?

Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

Food is cooked using a hot liquid, steam, or a combination of both.

Food cooked in fat

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

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

30 sec • 1 pt

Media Image

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

30 sec • 1 pt

Media Image

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

30 sec • 1 pt

Media Image

What is BRAISING?

Food that is cooked slowly in a closed pot with a small amount of liquid.

Cooking food by hot air in an oven.

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

Foods cooked by vapors from boiling water.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

What is BROILING?

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

Food is completely covered in oil or fat to be cooked

To cook food in water that has reached its highest possible temperature of 212°F.

To quickly cook food directly under a heat source.

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