Chapter 8 Cooking Methods
Quiz
•
Specialty
•
8th Grade
•
Hard
Danielle [RMS]
Used 1+ times
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40 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The more a food cooks, the more nutritional value it has.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The heat transfer that comes from a glowing, or red hot, heat source such as burning coals, flames, or a hot electric element is called radiant heat.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
In terms of the basic method of heat transfer, there is no significant difference between baking and roasting.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
One of the best ways to maintain moisture in food is to avoid overcooking it.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Adding oil to a pan and then heating it is known as conditioning the pan.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When pan frying, you turn the food several times.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The simplest coating you could use for pan-fried foods is a batter.
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