Cookery Terminology

Cookery Terminology

11th Grade

26 Qs

quiz-placeholder

Similar activities

Functions of Ingredients

Functions of Ingredients

9th - 12th Grade

22 Qs

Prostart 2 Chapter 3 Eggs and Dairy Products

Prostart 2 Chapter 3 Eggs and Dairy Products

9th - 12th Grade

25 Qs

Quick Breads and Measurement Quiz

Quick Breads and Measurement Quiz

9th - 12th Grade

30 Qs

Food Studies 9 Final Review

Food Studies 9 Final Review

9th - 12th Grade

27 Qs

Baking Fundamentals Test

Baking Fundamentals Test

9th - 12th Grade

29 Qs

Baking and Pastry

Baking and Pastry

9th - 12th Grade

30 Qs

WJEC Hosp & Catering LO2 AC 2.1

WJEC Hosp & Catering LO2 AC 2.1

9th - 11th Grade

21 Qs

Quick Breads Review

Quick Breads Review

9th - 12th Grade

30 Qs

Cookery Terminology

Cookery Terminology

Assessment

Quiz

Other

11th Grade

Medium

Created by

Lara Stunzner

Used 21+ times

FREE Resource

26 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Beef is from adult cattle and veal is from cattle under what age?

6 months

1 year

18 months

2 years

2.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Cervena venison is the name given to venison that meets a certain quality. What animal does venison come from?

Pigs

Sheep

Cows

Deer

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Which type of meat comes from the oldest sheep?

Mutton

Hogget

Lamb

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

True or false? Hogget is more tender than lamb but has less flavour.

True

False

5.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Chicken, geese, turkey, quail, and duck are all types of poultry. Which ones are waterfowl?

Chicken and Quail

Turkey and Duck

Turkey and Chicken

Geese and Duck

6.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Offal are the internal organs of butchered animals. Where is marrow found?

Around the kidneys

The pancreas

The bones

The head

7.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

What process involves cooking meat and/or vegetables in a small amount of oil at a high temperature?

Basting

Sauteing

Searing

Glazing

Create a free account and access millions of resources

Create resources
Host any resource
Get auto-graded reports
or continue with
Microsoft
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?