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1-18 Cooking Methods Quizizz

Authored by Clifton Rice

Hospitality and Catering

11th Grade

Used 5+ times

1-18 Cooking Methods Quizizz
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15 questions

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1.

MULTIPLE CHOICE QUESTION

15 mins • 5 pts

What is the goal of griddling a food item?

To give an even, golden-brown finish

To create a crispy coating

To develop a moist interior

To quickly brown the surface

2.

MULTIPLE CHOICE QUESTION

15 mins • 5 pts

What type of food is best suited for shallow poaching?

Large roasts

Portion-sized or smaller pieces

Whole chickens

Thick steaks

3.

MULTIPLE CHOICE QUESTION

15 mins • 5 pts

What is the purpose of "Blanching" in cooking?

To cook food using steam in a confined space.

To partially cook food and then finish it later.

To quickly remove food from boiling water and plunge it into ice water.

To cook food using precisely controlled heating.

4.

MULTIPLE CHOICE QUESTION

15 mins • 5 pts

How is "Steaming" defined in cooking?

Cooking food by surrounding it in steam in a confined space.

Cooking food using a combination of dry and moist heat.

Cooking food in airtight plastic bags over 24 hours.

Cooking food in a hot pan with seasoned butter.

5.

MULTIPLE CHOICE QUESTION

15 mins • 5 pts

What type of heat transfer does not require physical contact between the heat source and the food being cooked?

Conduction

Convection

Radiation

Conduction and Convection

6.

MULTIPLE CHOICE QUESTION

15 mins • 5 pts

Which cooking method uses microwave and infrared waves to heat food?

Conduction

Convection

Radiation

Boiling

7.

MULTIPLE CHOICE QUESTION

15 mins • 5 pts

Which method of heat transfer is described as heat moving by way of microwave and infrared waves?

Conduction

Convection

Radiation

Evaporation

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