COOKERY
Authored by Roxanne Macalinao
Other
12th Grade
Used 2+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
8 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Is made by simmering chicken, veal or beef bones in water with vegetables and seasonings. The stock remains relatively colorless during the cooking process.
Brown Stock
White Stock
Fish Stock
Vegetable Stock
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Is a mixture of onions, carrots and celery added to a stock to enhance its flavor and aroma.
Seasonings
Acid Products
Mirepoix
Scraps and Leftovers
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Is a flavored liquid. When defined, it is clear, thin—that is, unthickened - fluid flavored by dissolvable substances extricated from meat, poultry, and fish, and their bones, and from vegetables and seasonings.
Soup
Sauce
Seasoning
Stock
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Are the most important ingredient; they add flavor, richness and color to the stock.
Seasonings
Bones
Vegetable
Sauce
5.
FILL IN THE BLANK QUESTION
2 mins • 2 pts
Guess the picture...
6.
FILL IN THE BLANK QUESTION
2 mins • 2 pts
Guest the picture...
7.
FILL IN THE BLANK QUESTION
2 mins • 2 pts
Guess the picture...
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Classlink
Continue with Clever
or continue with
Microsoft
%20(1).png)
Apple
Others
Already have an account?
