
Topic Quiz - Cooking Methods
Authored by Ryland Mohler
Arts
12th Grade
Used 5+ times

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12 questions
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1.
MATCH QUESTION
1 min • 1 pt
Match the types of heat transfer to their description.
Convection
The process where heat and light waves strike and penetrate the food.
Conduction
Combines heat transfer and circulation to force molecules in the air to move from warmer areas to cooler ones.
Radiation
The process of heat being transferred between objects through direct contact.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what temperature does water boil?
212 Degrees F.
180 Degrees F.
338 Degrees F.
100 Degrees F.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is dry heat cooking?
Cooking with hot air or contact with fat
Cooking with moisture, broth, or water present
Cooking with steam
Cooking with boiling water
4.
MATCH QUESTION
1 min • 1 pt
Match the Dry Heat Cooking Method with the description.
Grill
Cooking your food on an open grid, just above a heat source.
Saute
To cook food, usually in the oven, by surrounding it with dry heat.
Bake or Roast
Cooking food quickly in a shallow pan with a small amount of fat.
5.
MATCH QUESTION
1 min • 1 pt
Match the Dry Heat Cooking Method with the description.
Pan-fry
Cooking food with a heat source coming from above.
Broil
Cooking your food while completely submerged in hot fat.
Deep-fry
Cooking in a shallow pan with a moderate amount of fat.
6.
MATCH QUESTION
1 min • 1 pt
Match the Moist Heat Cooking Method with its description.
Steaming
A moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the steam that carries heat to the food, cooking it.
Simmering
To cook food in which the water remains below the boiling point.
Boiling
To cook food submerged in water heated to the boiling point of 212°F.
7.
MATCH QUESTION
1 min • 1 pt
Match the Moist Heat Cooking Method with its description.
Sous Vide
A cooking technique where food is vacuum-sealed in a bag and cooked at a precise temperature in a water bath.
Blanching
A gentle cooking process that involves submerging food in liquid, typically without using fat.
Poaching
A cooking method that involves partially cooking food in boiling water and then quickly cooling it in ice water.
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