Moist Cooking Methods

Moist Cooking Methods

9th - 12th Grade

21 Qs

quiz-placeholder

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Moist Cooking Methods

Moist Cooking Methods

Assessment

Quiz

Specialty

9th - 12th Grade

Medium

Created by

Christine Wallace

Used 8+ times

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21 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

The braising technique is typically used for:

Small Cuts of Tender Meat 
Large Cuts of Tender Meat 
Small Cuts of Tough Meat
Large Cuts of Tough Meat 

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

The stewing technique is typically used for:

Small Cuts of Tender Meat 
Large Cuts of Tender Meat 
Small Cuts of Tough Meat 
Large Cuts of Tough Meat 

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

To sear the meat, then partially cover it half way with liquid, and then cook it slowly in the oven or on the stove top. 

Braising
Stewing 
Sous Viding 
Microwaving 

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Cut the food into small pieces, sear the meat, then cover with liquid, and cook simmering. 

Braising 
Stewing 
Sous Viding 
Micowaving 

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Poaching, Simmering, and Boiling are all examples of the  _______method.

dry heat
moist heat
combination
braising

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

The temperature for boiling is: 

160-180F
185-205F
205-210F
212F

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Placing hot food into an ice bath after boiling is called:

Shocking 
Cooling
Bathing 
Freezing 

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