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Wet methods # 1

Authored by Michael Ha

Specialty

12th Grade

Used 5+ times

Wet methods # 1
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41 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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  1. Why are bones for bouillons and stocks sometimes blanched?

  1. To improve the flavor

  1. To remove impurities and excess blood

  1. To speed up the cooking process

  1. To tenderize the bones

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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  1. What precautions should be taken when straining hot stocks or boiled foods?

  1. Stand behind the pot and pour away from the body

  1. Stand in front of the pot and pour towards the body

  1. Use a strainer with a long handle

  1. Wear protective gloves and goggles

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. How should green vegetables be refreshed after boiling?

  1. Strain and serve immediately

  1. Strain and cool quickly in cold water

  1. Strain and let them air-dry

  1. Strain and pat dry with a towel

4.

DRAG AND DROP QUESTION

1 min • 1 pt

  1. What temperature should the liquid reach when boiling?

(a)  

50°C
75°C
100°C d
120°C

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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  1. Why is it important to skim off any scum that rises to the surface during boiling?

  1. To improve the flavor of the food

  1. To prevent the liquid from evaporating too quickly

  1. To prevent the scum from affecting the quality of the food

  1. To speed up the cooking process

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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  1. What is the recommended ratio of water to pasta for boiling?

  1. 5 parts water to 1 part pasta

  1. 10 parts water to 1 part pasta

  1. It depends on personal preference

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

  1. What is the temperature range for simmering?

  1. 80-85°C

  1. 90-95°C

  1. 95-98°C

  1. 100-105°C

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