13344 - Frying part 1

13344 - Frying part 1

9th - 12th Grade

10 Qs

quiz-placeholder

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13344 - Frying part 1

13344 - Frying part 1

Assessment

Quiz

Other

9th - 12th Grade

Practice Problem

Medium

Created by

Michaul Goldstein

Used 2+ times

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10 questions

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1.

MULTIPLE SELECT QUESTION

20 sec • 1 pt

What are the two main types of frying?

Shallow

Deep

Wet

Dry

2.

MULTIPLE SELECT QUESTION

20 sec • 1 pt

What are the different types of shallow frying?

Pan

Sauté

Stir fry

Wok

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Shallow frying is better for cooking tender cuts of meat.

True

False

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Shallow frying uses a low heat to cook food over a longer period of time.

True

False

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

What does the word Sauté mean?

To catch in the air

To put in it's place

To jump or toss

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

When shallow frying food the size of the portion tends to increase in size.

False

True

7.

MULTIPLE SELECT QUESTION

20 sec • 1 pt

A safety hazard when frying food is:

Being splashed by hot fat or oil

Electric shock

Burning your hand on a hot pan

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