
Cooking Techniques Review Quiz
Authored by Andres Rizo
Arts
7th Grade
Used 1+ times

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50 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What ingredient is used to dust before sautéing?
Pepper.
Cream of tartar.
Flour.
Coriander.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Pan grilling involves cooking foods on the stove over intense heat in a heavy metal pan with a ridged bottom.
Rotisserie cooking.
Pan roasting.
Smoke roasting.
Pan grilling.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When stewing, bringing the liquid to a simmer separately helps
Add flour before liquid.
Bring dish to cooking speed quicker.
Reduce liquid.
Reduce total liquid.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a benefit of sous vide cooking?
Juicier product.
Increased yield.
Enhanced flavor and nutrition.
All of the above.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When should sauces be added to an item for grilling?
20 minutes before.
As soon as food is placed on grill.
After food has partially cooked.
Never.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which method is used for battered foods?
Swimming method.
Basket method.
Sauté method.
Braising.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cross-hatch marks are made during grilling and broiling to
Make the item more attractive.
Ensure even cooking.
Seal the marinade.
Stop carry-over cooking.
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