Vocab IV Principles of Food
Authored by Larry Mopps
English
12th Grade
CCSS covered
Used 1+ times
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23 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
To cook without fat in an uncovered skillet.
Panfry
Panbroil
Parboil
Puree
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
To turn food in a microwave oven one-quarter to one-half turn at one or more intervals in the cooking period to allow microwaves to hit it in a more even pattern.
Roast
Reduce
Rotate
Reconstitute
Tags
CCSS.RI.9-10.4
CCSS.RI.9-10.4
CCSS.RI.11-12.4
CCSS.RI.7.4
CCSS.RI.8.4
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
To cook in a skillet with a small amount of fat.
Parboil
Panbroil
Poach
Panfry
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
To shape into a round mass; to wrap a flat, flexible piece of food around on itself; to flatten dough to an even thickness with a rolling pin.
Refresh
Rotate
Reconstitute
Roll
Tags
CCSS.L.1.6
CCSS.L.3.6
CCSS.L.4.6
CCSS.L.K.5A
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
To boil in liquid until partially cooked.
Panbroil
Puree
Panfry
Parboil
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
To cook uncovered in the oven with dry heat.
Panbroil
Roast
Parboil
Panfry
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.
Peel
Pare
Pit
Poach
Tags
CCSS.L.1.6
CCSS.L.3.6
CCSS.L.4.6
CCSS.L.K.5A
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