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WorksheetsCulinary 1 - Dry Cooking Methods
Total questions: 22
Worksheet time: 11mins
Name
Class
Date
1.
What dry cooking technique is used with delicate foods that cook quickly, using a small amount of fat in a shallow pan?
a)
Braise
b)
Deep fry
c)
Saute
d)
Steam
2.
Name this piece of equipment
a)
loaf pan
b)
doughnut pan
c)
tube pan
d)
roasting pan
3.
What is the typical temperature for deep frying?
a)
212 degrees
b)
325 degrees
c)
350 degrees
d)
500 degrees
4.
What is the typical temperature for baking and roasting?
a)
212 degrees
b)
250 degrees
c)
350 degrees
d)
500 degrees
5.
To brown the outside of meat before roasting is to _______ it.
a)
saute
b)
sear
c)
pan fry
d)
deep fry
6.
For deep frying, the basket holding the food should be ______ full.
a)
one fourth
b)
one half
c)
two thirds
d)
completely
7.
If a fire starts when deep frying, do NOT use ____.
a)
salt
b)
fire extinguisher
c)
water
d)
flour
8.
The pan shown here is used for.....
a)
deep frying
b)
pan frying
c)
basting
d)
roasting
9.
Why would a chef put a rack in a pan for roasting a whole chicken?
a)
to hold it up
b)
so it doesn't sit in fat
c)
to cook the bottom
d)
because it makes cool grill marks
10.
What process is the chef using in the picture?
a)
pan fry
b)
toss
c)
sear
d)
saute
11.
Searing roast beef before roasting helps to:
a)
deglaze it
b)
make it crispy
c)
make it soft
d)
seal in the juices
12.
What is the chef doing to the turkey?
a)
pan frying
b)
cleaning it
c)
dredging it
d)
basting it
13.
What is the chef doing to the meat?
a)
basting it
b)
sauteing it
c)
dredging it
d)
searing it
14.
What dry cooking method takes place after food is removed from the heat source, and occurs because the outside of the food is hotter than the inside of the food?
a)
carry over cooking
b)
Dredging
c)
Recovery time
d)
Searing
15.
Classify this cooking method:
saute
saute
a)
Moist
b)
Dry
c)
Combination
16.
Classify this cooking method:
Deep fry
Deep fry
a)
Moist
b)
Dry
c)
Combination
17.
Classify this cooking method:
Steam
Steam
a)
Moist
b)
Dry
c)
Combination
18.
Classify this cooking method:
boil
boil
a)
Moist
b)
Dry
c)
Combination
19.
Classify this cooking method:
roast
roast
a)
Moist
b)
Dry
c)
Combination
20.
Classify this cooking method:
Stew
Stew
a)
Moist
b)
Dry
c)
Combination
21.
What bacteria might be found on / in Cornish game hens being prepared for roasting?
a)
bacillus cereus
b)
clostridium
c)
listeria
d)
salmonella spp.
22.
What temperature should pork, such as grilled pork chops be cooked and held for 15 seconds to be safe to eat?
a)
120 degrees
b)
135 degrees
c)
145 degrees
d)
185 degrees
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