Kitchen Cooking Methods
Quiz
•
Professional Development
•
6th - 8th Grade
•
Practice Problem
•
Medium
L S
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25 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 3 pts
Cooking food partially by boiling.
Parboil
Simmer
Steam
Poach
2.
MULTIPLE CHOICE QUESTION
20 sec • 4 pts
Cooking food (typically tough cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid.
Stew
Poach
Braise
Steam
3.
MULTIPLE CHOICE QUESTION
20 sec • 4 pts
Cooking food with the vapor formed from boiling water. The food does not touch the water
Stew
Poach
Braise
Steam
4.
MULTIPLE CHOICE QUESTION
20 sec • 4 pts
Cooking food in a liquid between 150-185F
Blanch
Poach
Braise
Steam
5.
MULTIPLE CHOICE QUESTION
20 sec • 4 pts
A method where food is briefly cooked in boiling water and then submerged into ice water.
Blanch
Poach
Braise
Steam
6.
MULTIPLE CHOICE QUESTION
20 sec • 4 pts
Cooking food with a sear and then completely covered with liquid for the remaining cooking time
Blanch
Poach
Stew
Steam
7.
MULTIPLE CHOICE QUESTION
30 sec • 4 pts
Cooking food slowly and steadily in a liquid heated from 185-200F
Simmer
Poach
Stew
Steam
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