Cookery Skills, Techniques and Processes

Cookery Skills, Techniques and Processes

9th - 12th Grade

10 Qs

quiz-placeholder

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Cookery Skills, Techniques and Processes

Cookery Skills, Techniques and Processes

Assessment

Quiz

Education, Life Skills

9th - 12th Grade

Practice Problem

Easy

Created by

REBECCA TORRES

Used 3+ times

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Has a wide, blunt edged blade which is usually flexible. It is used for

smoothing icing or cream onto cakes and for

shaping and coating food.

Palette Knife

Spatula

Fish Slice

2.

FILL IN THE BLANK QUESTION

1 min • 5 pts

A ____ _____ has a broad, slotted flexible blade. It is usually made from metal, heat resistant plastic or is Teflon coated. It is used for turning foods during frying and for lifting foods (i.e. flans)

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Can multiple sized holes and can be used to grate vegetables and cheese.

Zester

Vegetable knife

Grater

Peeler

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Also called a balloon whisk, this used for whisking and blending.

Media Image
Media Image
Media Image

5.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

A wire grid used for cooling cakes and pastries – it allows the air to circulate round the item, cooling it quicker

Media Image
Media Image
Media Image

6.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

Used to take the skin off vegetables but also can be used to create chocolate shavings.

Peeler

Grater

Knife

zester

7.

FILL IN THE BLANK QUESTION

1 min • 5 pts

Used to measure liquid. I am a ______ ___

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