Cooking Techniques Quiz

Quiz
•
Science
•
8th Grade
•
Hard
Standards-aligned
Yvonne Ybarra
Used 1+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of blanching?
To brown food using little or no liquid
To cook food in hot water
To cook food with liquid or steam
To cook food by direct exposure to radiant heat
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking technique uses hot air that circulates with a fan?
Baking
Grilling
Roasting
Sautéing
Tags
NGSS.MS-PS3-4
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the boiling point of water?
325° to 375° F or 163° to 191 °C
Exactly 212° F or 100 ° C
Approximately 32 ° F or 12°C
Around 350 ° F or 177° C
Tags
NGSS.MS-PS1-4
NGSS.MS-PS3-4
NGSS.MS-PS3-5
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking technique cooks food by transferring heat directly to the food?
Braising
Broiling
Stewing
Simmering
Tags
NGSS.MS-PS3-4
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of mise en place?
To cook food in hot water
To be organized in the kitchen
To cook food by direct exposure to radiant heat
To brown food using little or no liquid
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking technique uses a small amount of hot oil in a frying pan?
Deep-fat frying
Pan-frying
Sautéing
Stir-frying
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking technique cooks food by direct exposure to radiant heat from beneath the food?
Grilling
Roasting
Baking
Broiling
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