foods unit 4 vocabulary
Authored by Rubi Martínez
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11th Grade
Used 6+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Baking
Placing food in boiling water for a short period of time then quickly shocking it by transferring into a bowl of icy water
Cooking food in an oven with even,dry heat
Placing ingredients in water that that has reached the hottest possible temperature (212 f sea level)confirmed by many large bubbles constantly breaking the surface
Slowly simmering foods in a small amount of liquid and covering it with a tight lid,either on the stovetop or in the oven
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Blanching
Cooking food in an oven with even, dry heat
Placing ingredients in water that has reached the hollest possible temperatura (2120 F Sea level) confirmed by many large bubbles constantly breaking the surface
Placing kood in boiling water for a short period of time then quickly
"Shocking" It by transferring into a bowl of lay water
Slowly simmering food in a small amount of liguid and covering it witha tight lid, either on the stoustop or in the oven
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Boiling
Placing ingredients in water that has reached the hollest possible temperatura (2120 FSea level) confirmed by many large bubbles constantly breaking the surface
grill - like cooking done in the stop rack of the Oven
Slowly simmering food in a small amount of liguid and covering it witha tight lid, either on the stoustop or in the oven
Placing kood in boiling water for a short period of time then quickly
"Shocking" It by transferring into a bowl of lay water
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Braising
Placing kood in boiling water for a short period of time then quickly
"Shocking" It by transferring into a bowl of lay water
Placing ingredients in water that has reached the hollest possible temperatura (2120 FSea level) confirmed by many large bubbles constantly breaking the surface
grill - like cooking done in the stop rack of the Oven
Slowly simmering food in a small amount of liguid and covering it witha tight lid, either on the stoustop or in the oven
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Broiling
Cultural influences on cooking traditions and practices
grill - like cooking done in the stop rack of the Oven
the collective thinking of certain people
Cooking food in an oven with even, dry heat
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cuisine
the collective thinking of certain people
Dishes from a person's national and cultural heritage
Cultural influences on cooking traditions and practices
Fully Immersing food in hot oil
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Culture
the collective thinking of certain people
Fully Immersing food in hot oil
the study of how certain physical and chemical charaderistic effect food
Cultural influences on cooking traditions and practices
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