Culinary Final

_____ is the study and art of making food.

• cookography

• cookery/culinary arts

• cookerature

• cookocurrency

Tags

CCSS.RI.6.3

CCSS.RI.6.5

CCSS.RI.7.3

CCSS.RI.7.5

CCSS.RI.8.3

The woman is cooking right now.

what utensil is in her right hand?

Tags

CCSS.RI.6.1

CCSS.RI.7.1

CCSS.RI.8.1

CCSS.RL.6.1

CCSS.RL.7.1

We use this utensil to take the food from the pan.

Tags

CCSS.RI.6.3

CCSS.RI.7.3

CCSS.RI.7.5

CCSS.RI.8.3

CCSS.RI.8.5

This is Rujak s well known dish in Indonesia.

it uses .....palm sugar as a dressing.

Tags

CCSS.RI.5.5

CCSS.RI.6.5

CCSS.RI.7.5

CCSS.RI.8.5

CCSS.RI.9-10.5

We use this utensil to cook the food

Tags

CCSS.RI.6.3

CCSS.RI.7.3

CCSS.RI.7.5

CCSS.RI.8.3

CCSS.RI.8.5

We use this utensil to eat.

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

What is the term for the art and science of preparing food?

• Gastronomy

• Culinary

• Cookery

• Cuisine

Which word best describes a person who is skilled in cooking?

• Chef

• Baker

• Cook

• Culinarian

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

Identify the correct sentence:

• The chef's knife is sharper then the sous chef's.

• The chef's knife is sharper than the sous chef's.

• The chef's knife is more sharper than the sous chef's.

• The chef's knife is sharpest then the sous chef's.

Tags

CCSS.RF.3.3B

CCSS.RF.3.3C

CCSS.RF.3.3D

CCSS.RF.4.3A

CCSS.RF.5.3A

What is the meaning of the word 'sauté'?

• To boil quickly

• To fry quickly in a little hot fat

• To bake slowly

• To steam gently

Tags

CCSS.L.5.4B

CCSS.L.6.1E