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Cooking Techniques Quiz

Authored by Terry Moody

Arts

9th Grade

Cooking Techniques Quiz
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What happens to the texture of protein in food when heat is applied?

Becomes crisp and flavorful with overcooking

Becomes hard and tough and forms strings

Becomes tender if heat is moderate, long, and slow

Coagulates or becomes unfit to eat

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which cooking method minimizes nutrient loss?

Boiling

Parboiling

Steaming

Stewing

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is TRUE concerning cooked vegetables?

Add butter and seasonings after cooking

Cook in large quantities rather than small quantities

Drain and discard cooking liquid

Holding for an extended period of time does not affect quality

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What dry cooking technique is used with delicate foods that cook quickly, using a small amount of fat in a shallow pan?

Braise

Deep-fry

Sauté

Steam

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What cooking process browns the food at a high temperature and creates a flavorful aroma?

Caramelizing

Fermenting

Poaching

Simmering

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Boiling and simmering both require:

Cold water.

Cornmeal.

Fat.

Liquid.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When simmering, food must have the two qualities of:

Cold and fast.

Hard and fast.

Slow and steady.

Quick and hot.

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