
Culinary Arts
Authored by Richard Gipple
Arts
9th - 12th Grade
Used 17+ times

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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many oz are in 1 lbs?
32 OZ
15OZ
164OZ
16OZ
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Name a combination cooking method
Braising
Baking
Microwaving
Grilling
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should the internal temperature of leftovers be at?
95F
32F
165F
265F
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should the internal temperature of the chicken be?
230F
165F
450F
150F
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Name a safe way to thaw meat
Microwave
Baking
Warm water
Outside
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the definition of saute?
To almost burn but not quite
Cook in oil or fat until brown
To cook with intense heat
A low heat
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the definition of broil?
To cook in hot bubbling water
cook slowly with low heat
To cook with intense heat
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