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Types of Cooking Methods

Authored by พฤษชาติ กล้าหาญ

English

11th Grade

Used 12+ times

Types of Cooking Methods
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10 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The correct description for boiling is

Small bubbles breaking at the surface 98 degrees celsius.

Large bubbles breaking at the surface 100 degrees celsius.

No bubbles 95 degrees celsius.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The correct description for simmering is

Small bubbles breaking at the surface 98 degrees celsius.

Large bubbles breaking at the surface 100 degrees celsius.

No bubbles 95 degrees celsius.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The correct description for poaching is

Small bubbles breaking at the surface 98 degrees celsius.

Large bubbles breaking at the surface 100 degrees celsius.

No bubbles 87 to 95 degrees celsius.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Braising requires the food to be

Half-covered with liquid, covered and cooked in the oven.

Completely covered with liquid, covered and cooked in the oven.

Half-covered with liquid, covered and cooked on the stove.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Foods to be stewed should be prepared

Into large pieces prior to stewing.

Smaller even bite-sized pieces prior to stewing.

Not prepared

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The resulting liquid created during the stewing process is

Strained, reduced and served as the sauce.

Served with the stew.

Strained and discarded.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Poaching is a suitable cookery method for

Large portions of tough cuts of meat.

Only eggs.

Smaller portions of tender foods.

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