5.2.3 Course Reflection

5.2.3 Course Reflection

9th - 12th Grade

19 Qs

quiz-placeholder

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5.2.3 Course Reflection

5.2.3 Course Reflection

Assessment

Quiz

Arts

9th - 12th Grade

Practice Problem

Hard

Created by

Ryland Mohler

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19 questions

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1.

MATCH QUESTION

1 min • 1 pt

Match the following measuring terms with the appropriate abbreviation.

Tbsp. & T.

Pint

c.

Tablespoon

tsp. & t.

Teaspoon

pt.

Cup

2.

MATCH QUESTION

1 min • 1 pt

Match the following measuring terms with the appropriate abbreviation.

lb. or #

Ounce

gal.

Gallon

qt.

Quart

oz.

Pound

3.

MATCH QUESTION

1 min • 1 pt

Match each type of knife with the appropriate description.

Chef's Knife

jagged edge grips & penetrates slippery exteriors; average blade length is 6 inches; also known as bread knife

Paring Knife

used in butchery; has a super sharp thick blade; cuts through bones and thicker parts of meats easily

Serrated Knife

most important knife; go-to tool for most daily kitchen tasks (slicing & dicing of fruits, vegetables, meats & fish); usually an 8−10 inch knife

Cleaver Knife

used for any food requiring attention to detail; used to carve fruits & vegetables; average blade is 3.5 inches long

4.

MATCH QUESTION

1 min • 1 pt

Match the types of heat transfer to their description.

Conduction

The process where heat and light waves strike and penetrate the food

Radiation

The process of heat being transferred between objects through direct contac

Convection

Combines heat transfer and circulation to force molecules in the air to move from warmer areas to cooler ones.

5.

REORDER QUESTION

1 min • 1 pt

Drag to correctly order the steps for mise en place.

Set your ingredients around your cooking station and align them for easy access.

One by one, take the time to wash, cut, dice, chop, or measure your ingredients as directed

Place each ingredient into an appropriately sized dish, bowl, or container. Doing so ensures that every ingredient is easy to identify.


Gather supplies and ingredients.

Read through your recipe and develop a strategy.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In Eastern European Cuisine, what is the main ingredient in black bread?


Pepper


Eggs


Rye

Beetroot

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is Japan's go-to seasoning, made from fermented soybeans, salt, and water giving it an umami flavor?


Soy Sauce


Ramen


Miso


Mirin

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