Cooking Techniques Quiz

Cooking Techniques Quiz

8th Grade

10 Qs

quiz-placeholder

Similar activities

Lesson 3: Changes in Pressure

Lesson 3: Changes in Pressure

6th - 12th Grade

14 Qs

Energy Transformations

Energy Transformations

6th - 8th Grade

15 Qs

Pre Test Heat Transfer

Pre Test Heat Transfer

7th - 10th Grade

15 Qs

Thermal energy , temperature and heat

Thermal energy , temperature and heat

7th - 8th Grade

15 Qs

Endothermic vs exothermic reactions

Endothermic vs exothermic reactions

8th - 10th Grade

13 Qs

Conductor and Insulator

Conductor and Insulator

5th Grade - University

15 Qs

Escape Middle School Science

Escape Middle School Science

5th - 8th Grade

12 Qs

Methods of Cooking

Methods of Cooking

7th - 10th Grade

10 Qs

Cooking Techniques Quiz

Cooking Techniques Quiz

Assessment

Quiz

Science

8th Grade

Hard

NGSS
MS-PS3-4, MS-PS3-5, MS-PS1-4

Standards-aligned

Created by

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

Create a free account and access millions of resources

Create resources
Host any resource
Get auto-graded reports
or continue with
Microsoft
Apple
Others
By signing up, you agree to our Terms of Service & Privacy Policy
Already have an account?