Prep / Cooking Techniques Nat 5

What would we use to measure small amounts of liquids or dry ingredients?

• Measuring Spoons

• Measuring Jug

• Scales

• Table Spoon

What is the technique of adding air into a batter or mixture?

• Folding

• Blending

• Whisking

• Creaming

When blanching vegetables, what should you do immediately after removing them from boiling water?

• Leave them to cool naturally on a plate

• Place them directly into ice water

• Cover them with a cloth

• Season them immediately

When a recipe calls for “creaming” butter and sugar, what does this mean?

• Melting the butter and sugar together

• Stirring butter and sugar gently until dissolved

• Heating butter and sugar until caramelized

• Mixing butter and sugar together until light and fluffy

Which of the following is the most appropriate knife for cutting bread?

• Paring Knife

• Chef's knife

• Serrated knife

• boning knife

What knife should we use to carry out the technique of 'Chopping' ?

• Serrated knife

• Vegetable knife

• Paring knife

• Chef's knife

What knife would we use to cut food precisely?

• Chef's knife

• Vegetable Knife

• Paring Knife

• Serrated Knife

What is the best cooking method to preserve the nutrients in vegetables?

• Boiling

• Steaming

• Frying

• Roasting

What is "simmering" in cooking?

• Cooking food at a temperature just below boiling point

• Cooking food at a rapid, rolling boil

• Cooking food over high heat with oil

• Cooking food in a dry oven at low temperature

Which of the following is a dry-heat cooking method?

• Poaching

• Braising

• Grilling

• Stewing