Culinary
Authored by Ava Wilson
Other
9th - 12th Grade
CCSS covered
Used 2+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Stirring frequently over high heat
Broil
Stir -fry
Deep fry
Pan fry tg
Tags
CCSS.RI.11-12.3
CCSS.RI.11-12.5
CCSS.RI.8.3
CCSS.RI.9-10.3
CCSS.RI.9-10.5
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Broiling is when
cook on a skillet with hot oil
Bake with dry -heat in a oven
Cook a liquid just below boiling temperature
cook uncovered with a direct heat source
Tags
CCSS.RI.11-12.3
CCSS.RI.11-12.5
CCSS.RI.8.3
CCSS.RI.9-10.3
CCSS.RI.9-10.5
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pan fry
cook in enough hot fat to cover the food halfway
to surround food with dry indirect heat heat on a rack in the oven
to cook with a vapor produced by a boiling liquid without allowing it to come in contact with the water
to cook in the oven dry heat without a cover
Tags
CCSS.RI.11-12.3
CCSS.RI.11-12.5
CCSS.RI.8.3
CCSS.RI.9-10.3
CCSS.RI.9-10.5
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Stewing is
simmering foods slowly in a pot with a flavored liquid, stirring occasionally
cooking foods that are immersed in hot fat
cooking foods quickly over high heat with a small amount of fat while stirring
suspending food over simmering or boiling water
Tags
CCSS.RI.11-12.3
CCSS.RI.11-12.5
CCSS.RI.8.3
CCSS.RI.9-10.3
CCSS.RI.9-10.5
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
a method transferring heat by direct contact
pan -broiling
conduction
convection
stir-frying
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
cooking food in a small amount of hot fat in a skillet over moderate heat
Roasting
moist-heat cooking
preassure
frying
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
cooking food in a small amount of liquid at temperature just below simmering
Poaching
pan-broiling
braising
frying
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