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WorksheetsChinese Unit Review
Total questions: 34
Worksheet time: 17mins
Name
Class
Date
1.
Which region of China uses dumplings or wontons more than rice?
a)
Northern
b)
Eastern
c)
Southern
d)
Western
2.
Which region of China incorporates a lot of seafood into their cuisine?
a)
Northern
b)
Eastern
c)
Southern
d)
Western
3.
Which region of China is know for red-cooking?
a)
Northern
b)
Eastern
c)
Southern
d)
Western
4.
Which region of China's cuisine is what American's serve in Chinese restaurants?
a)
Northern
b)
Eastern
c)
Southern
d)
Western
5.
Which region of China has Szechuan and Hunan foods?
a)
Northern
b)
Eastern
c)
Southern
d)
Western
6.
Which region of China uses a lot of hot and spicy seasonings?
a)
Northern
b)
Eastern
c)
Southern
d)
Western
7.
What is the staple grain of China (excluding the Northern region)?
a)
Bread
b)
Dumplings
c)
Rice
d)
Wontons
8.
Which of the following is a traditional Chinese tea?
a)
Mint tea
b)
Black tea
c)
Green tea
d)
Oolong tea
9.
Which of the following is NOT a seasoning used in Chinese cooking?
a)
Oregano
b)
Ginger
c)
Garlic
d)
Soy Sauce
10.
What is the staple oil in Chinese cuisine?
a)
Peanut oil
b)
Olive oil
c)
Vegetable oil
d)
Canola oil
11.
What is the difference between deep frying and pan frying?
a)
The type oil that was used
b)
The cooking temperature
c)
The cooking time
d)
The amount of fat used
12.
Put out a grease fire with water.
a)
True
b)
False
13.
The best way to put out a grease fire is to smother it.
a)
True
b)
False
14.
What is the term that mean to place veggies in boiling water for 3 minutes and then in ice water?
a)
Deep Fry
b)
Pan Fry
c)
Blanch
d)
Steam
15.
All of the following are benefits of blanching EXCEPT
a)
Make the veggies sweeter
b)
Sets the color
c)
Stops cooking
16.
Placing a Steamer over boiling water to cook veggies is know as
a)
Deep Fry
b)
Pan Fry
c)
Blanch
d)
Steam
17.
Cooking in 4-8 inches of fat
a)
Deep Fry
b)
Pan Fry
c)
Blanch
d)
Steam
18.
Cooking in 2 Tablespoons or so of fat
a)
Deep Fry
b)
Pan Fry
c)
Blanch
d)
Steam
19.
To slowly boil to cook and retain the shape of the food
a)
Deep Fry
b)
Poach
c)
Blanch
d)
Steam
20.
In stir frying, you cook meat unit it is 80% done and then remove it from the wok.
a)
True
b)
False
21.
What is used as a thickening agent when stir frying?
a)
Gelatin
b)
Flour
c)
Corn Starch
d)
Salt
22.
How long do vegetables like broccoli, carrots, and peppers take to cook when stir frying?
a)
6-8 minutes
b)
4-6 minutes
c)
3-2 minutes
23.
How long do vegetables like snow peas and yellow onions take to cook when stir frying?
a)
6-8 minutes
b)
4-6 minutes
c)
3-2 minutes
24.
How long do vegetables like celery, mushrooms, bean sprouts, water chestnuts and garlic take to cook when stir frying?
a)
6-8 minutes
b)
4-6 minutes
c)
3-2 minutes
25.
How often are dairy products incorporated into Chinese cuisine?
a)
In almost every dish
b)
Occasionally
c)
Never
26.
Chinese cuisine tends to have more meat and less vegetables.
a)
True
b)
False
27.
What is red-cooking?
a)
Cooking with red peppers
b)
Cooking with red meats
c)
Stewing food in soy sauce
d)
Stewing food in ketchup
28.
Chinese culture dictates using what utensils to eat their food?
a)
Chopsticks
b)
Knife
c)
Fork
d)
Spoon
29.
a)
Frying pan
b)
Sauce pan
c)
Wham
d)
Wok
30.
What is a benefit of steaming vegetables?
a)
Makes veggies mushy
b)
Makes veggie sweeter
c)
Retains nutrients in veggies
d)
Keep veggies from burning
31.
You can devein celery by either snapping it in half, or by using what tool?
a)
Pastry blender
b)
Spatula
c)
Peeler
d)
Spoon
32.
What are micronutrients
a)
Proteins
b)
Vitamins and Minnerals
c)
Carbohydrates
d)
Fats
33.
Why do you need micronutrients?
a)
They help burn fat
b)
They trigger necessary functions
c)
You don't they make you sick
34.
Fat soluble vitamins are absorbed and stored in fat. Water soluble vitamins dissolve into water.
a)
True
b)
False
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