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WorksheetsCooking Methods
Total questions: 44
Worksheet time: 22mins
Name
Class
Date
1.
What is it called when you wrap and item with fat to provide moisture and flavor?
a)
Larding
b)
Marinating
c)
Barding
d)
Warping
2.
Injecting thin strips of fat into a piece of meat is called?
a)
Larding
b)
Marinating
c)
Barding
d)
Warping
3.
When broiling the heat source comes from?
a)
Below
b)
Above
c)
Dry-heat surrounding
d)
No Heat
4.
When grilling the heat source comes from?
a)
Below
b)
Above
c)
Dry-Heat Surrounding
d)
No Heat
5.
When grilling the grilled flavor comes from
a)
Grill Grates
b)
Marinating
c)
Larding
d)
When fat droplets fall into the fire
6.
To prepare for grilling and broiling you must first
a)
Marinate & Bard
b)
Preheat & Clean
c)
Preheat, Clean & Season
d)
Clean & Season
7.
A small amount of fat over high heat using a wok
a)
Pan-Frying
b)
Sauteing
c)
Stir-Frying
d)
Griddling
8.
This term in french means to Jump?
a)
Mise En Place
b)
Saute
c)
Roux
d)
Mirepoix
9.
When sauteing you want to choose meat that is
a)
Thick and Tender
b)
Thin and Tender
c)
Thick and Tough
d)
Thin and Tough
10.
When pan-frying you want the fat (oil)
a)
To Cover the Product Completely
b)
To Cover the Product 3/4 of the Way
c)
To Cover the Product Half-Way
d)
To Cover the Product 1/4 of the Way
11.
When Deep-Frying you want the Oil to Cover the Food By
a)
1/4
b)
1/2
c)
3/4
d)
Completely
12.
When setting up a breading station you should have three containers
a)
Milk, Egg Wash, Breading
b)
Flour, Seasoning, Breadcrumbs
c)
Milk, Egg Wash, Stock
d)
Flour, Egg Wash, Breading
13.
When using a breading station you should keep one hand _______ and one hand ______.
a)
Clean, Dirty
b)
Dry, Wet
c)
Dry, Clean
d)
Wet, Clean
14.
Combining flour, egg, and liquid in a bowl is
a)
Batter
b)
Breading
c)
Dip
d)
Cake
15.
The Temperature Danger Zone
a)
35-141FF
b)
35-70F
c)
70-135F
d)
41-135F
16.
When Deep-Frying and the Item Raises to the Top is Called
a)
Swimming
b)
Float
c)
Treading
d)
Recovery
17.
The method where you drop a breaded or battered item into a deep-fryer and when it floats to the top you flip it to cook it on both sides
a)
Swimming Meathod
b)
Float Method
c)
Basket Method
d)
Double Basket Method
18.
The method that you use a fryer basket to cover another fryer basket to help submerge the food is know as
a)
Swimming Method
b)
Float Method
c)
Basket Method
d)
Double Basket Method
19.
When you place food into a fryer the temperature of the oil drops. The amount of time to come back to temperature is know as
a)
Recovery Time
b)
Smoke Point
c)
Float Time
d)
Basket Time
20.
The temperature at which the oil begins to burn is know as
a)
Recovery Point
b)
Smoke Point
c)
Burnt Point
d)
Float Point
21.
Gentle bubbles rising to surface of the liquid is known as
a)
poaching
b)
simmering
c)
boiling
d)
steaming
22.
Simmering liquid temperature is
a)
160-180F
b)
185-205F
c)
205-212F
d)
212F
23.
Commonly used to cook fish, liquid with no bubbles and showing some motion
a)
Poaching
b)
Simmering
c)
Blanching
d)
Steaming
24.
Poaching liquid temperature is
a)
160-180F
b)
185-205F
c)
205-212F
d)
212F
25.
When shallow poaching the equipment needed is
a)
Wok
b)
Saute Pan
c)
Sauce Pan & Lid
d)
Sauce Pan & Colinder
26.
Partially cook food to finish it later
a)
Twice Cooked
b)
Par-Cooking
c)
Pre-Cooking
d)
First Cooked
27.
Quickly cooking food in boiling water, then typically shocked in a ice bath.
a)
Poaching
b)
Simmering
c)
Blanching
d)
Steaming
28.
Vigorous, rapid bubbles rising to the surface and breaking
a)
Poaching
b)
Simmering
c)
Boiling
d)
Steaming
29.
Placing hot food into an ice bath is know as
a)
Shocking
b)
Cooling
c)
Bathing
d)
Freezing
30.
Boiling liquid temperature is
a)
160-180F
b)
185-205F
c)
205-210F
d)
212F
31.
Surrounding an item with steam in a confined space is know as
a)
Poaching
b)
Simmering
c)
Blanching
d)
Steaming
32.
Which cooking method would retain the most vitamins
a)
Poaching
b)
Simmering
c)
Boiling
d)
Steaming
33.
Braising is typically for
a)
Small Cuts of Tender Meat
b)
Large Cuts of Tender Meat
c)
Small Cuts of Tough Meat
d)
Large Cuts of Tough Meat
34.
Stewing is typically for
a)
Small Cuts of Tender Meat
b)
Large Cuts of Tender Meat
c)
Small Cuts of Tough Meat
d)
Large Cuts of Tough Meat
35.
First you sear the meat, then partially cover it half way with liquid, and cook it slowly in the oven or on the stove top.
a)
Braising
b)
Stewing
c)
Sous Viding
d)
Microwaving
36.
Cut the food into small pieces, sear the meat, then cover with liquid, and cook simmering.
a)
Braising
b)
Stewing
c)
Sous Viding
d)
Micowaving
37.
The French Term For "Under Vacuum"
a)
Braising
b)
Stewing
c)
Sous Vide
d)
Microwaving
38.
Cooking food in an airtight bag in a water bath at a controlled specific temperature.
a)
Braising
b)
Stewing
c)
Sous Vide
d)
Microwaving
39.
Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture
a)
Barding
b)
Larding
c)
Marinating
d)
Batter
40.
Sourrounding food with hot dry air in an oven
a)
Broiling
b)
Grilling
c)
Baking
d)
Griddling
41.
A batter used for chicken, is left out on the counter. When must it be thrown out
a)
1 Hour
b)
2 Hours
c)
4 Hours
d)
6 Hours
42.
When cooling food, you must cool the food from 135 F to 70 F in at least
a)
1 Hour
b)
2 Hours
c)
4 Hours
d)
6 Hours
43.
When cooling food you must cool the food from 70 F to 41 F in
a)
1 Hour
b)
2 Hours
c)
4 Hours
d)
6 Hours
44.
When cooling food, if you do everything write what is the longest time you can cool the food from 135 F to 41 F
a)
1 Hour
b)
2 Hours
c)
4 Hours
d)
6 Hours
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