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Terms and Tools Block D

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11th Grade

Used 1+ times

Terms and Tools Block D
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26 questions

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1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What does the term "julienne" refer to in cooking?

A) A type of sauce used in French cuisine.

B) A portion of food cut into strips.

C) A special cooking technique used only for vegetables.

D) A French culinary term for garnishing.

2.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What does the term 'drain' mean from our class slides?

To fill a container with water or liquid

To cause water or other liquid in something to run out, leaving it empty, dry, or drier

To clean a surface with water

To pour water into a sink

3.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What does the term "sauté" mean?

To cook slowly in a covered pot

To fry quickly in a little hot fat

To boil rapidly in water

To bake in an oven

4.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What should be avoided when sautéing to ensure the cooking process is not disrupted?

Using a high flame

Adding butter or oil before browning

Overcrowding the pan

Flipping the food frequently

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the purpose of tossing or flipping the food when sautéing?

To cool down the pan

To make the food crispy

To ensure the food cooks evenly

To increase the cooking time

6.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What does it mean to simmer in cooking?

To cook something at a high temperature until it starts to burn

To cook something in a pot or pan slightly below its boiling point

To cook something in an oven at a consistent temperature

To freeze something until it is solid

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

What is the purpose of using a Zester as described our class slides?

To peel the entire citrus fruit

To remove the outermost layer of skin on a citrus fruit and add them to various dishes

To squeeze the juice out of citrus fruits

To chop citrus fruits into small pieces

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