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Grade 9 methods of cooking and cake making

Total questions: 35

Worksheet time: 20mins

Name
Class
Date
1.
Sourrounding food with hot dry air in an oven 
a)
Broiling
b)
Grilling
c)
Baking
d)
Griddling 
2.
When shallow-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 
3.
Which cooking method would retain the most vitamins 
a)
Poaching 
b)
Simmering 
c)
Boiling 
d)
Steaming 
4.

Classify this cooking method:

Steaming

a)

Moist

b)

Dry

c)

Combination

5.

Classify this cooking method:

boiling

a)

Moist

b)

Dry

c)

Combination

6.

When heat is transferred from molecule to molecule.

a)

Convection

b)

Radiation

c)

Conduction

7.
How many kinds of heat transfer are there?
a)
1
b)
2
c)
3
d)
4 or more
8.
What is the definition of RADIATION
a)
 hot liquid or air that  expands, becomes less dense, and rises or becomes more dense, and sinks.
b)
When heat is transferred from objects like rays of light or electromagnetically.
c)
When heat transfers from objects that are touching.
d)
When heat transfers through the heater or AC in your house.
9.

When a pot is touching a stove that is on, what heat transfer is happening?

a)

convection

b)

Radiation

c)

Conduction

10.

A toaster toasting bread is an example of

a)

condensation

b)

conduction

c)

convection

d)

radiation

11.

A method of cooking in which food is completely covered at held at 100 degrees Celsius.

a)

Grilling

b)

Poaching

c)

Boiling

d)

Steaming

12.

Q.Foods should be pierced during frying to ensure even cooking?

a)

A. True

b)

B. False

13.

Foods to be stewed should be

a)

cut Into large pieces prior to stewing

b)

cut into Smaller even bite sized pieces prior to stewing

c)

whole

14.
Overcooking food can destroy nutrients in food
a)
true
b)
false
15.

Foods to be deep fat fried should be coated before frying

a)

True

b)

False

16.

a cooking method where food is cooked on a greased rack with radiant heat. A pan is below the rack to collect the juices.

a)

baking

b)

boiling

c)

Grilling

d)

stewing

17.

The correct description for Steaming is

a)

Food is immersed in boiling water

b)

Food is cooked by vapour generated from a boiling liquid

c)

Food is cooked in a small amount of water for a short time.

18.

A method of cooking in which food is completely covered at held at 100 degrees Celsius.

a)

Grilling

b)

Poaching

c)

Boiling

d)

Steaming

19.

Which of the following is NOT a function of eggs in cakes?

a)

Color

b)

Tenderness/moisture

c)

Flavor

d)

Structure

20.
What happens if you overmix a cake batter.....
a)
Cake won't cook 
b)
Lack of volume
c)
Very tough cake 
d)
You can't overmix cakes 
21.
Purpose of sugar in cakes?
a)
Flavor 
b)
Structure 
c)
Stabilize Egg Whites 
d)
Leaven
22.

When baking a cake you get best results when your cake ingredients are ______.

a)

room temperature.

b)

frozen

c)

refrigerator temperature

23.

Oven racks should be placed in the ____ of the oven when baking cakes.

a)

lower part

b)

top

c)

middle

24.
Purpose of steam....
a)
Help leaven the product 
b)
Remove air bubbles 
c)
Help cake cook throughly 
d)
Steam has no purpose in cakes 
25.

When using the creaming method, the butter and sugar should first be mixed together until light and fluffy.

a)

True

b)

False

26.

The oven should be preheated when you begin baking the cake.

a)

True

b)

False

27.

Baking powder is the most common leavening agent used in cakes.

a)

True

b)

False

28.

This ingredient can be used in liquid or dry form, and adds moisture and tenderness to a cake.

a)

Flavorings

b)

Milk

c)

Sugar

d)

Flour

29.
grilling is a healthy way to cook because the fat melts away as it cooks
a)
true
b)
false
30.

Gives baked goods structure.

a)

Flour

b)

Sugar

c)

Salt

d)

Leavening Agents

31.

A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

a)

Gluten

b)

Baking Powder

c)

Flax Seed

d)

Sea Salt

32.

Gently combine a light, airy ingredient (such as beaten egg whites or blueberries) with a heavier one (such as cake mix). This down-across-up-and-over motion gently combines the ingredients to create a light, fluffy consistency.

a)

Folding In

b)

Creaming

c)

Whipping

d)

Sifting

33.

What is this?

a)

measuring cup

b)

a quality measure

c)

2 cup measuring cup

d)

liquid measuring cup

34.

What is this piece of equipment called?

a)

Cupcake holder

b)

Cupcake liners

c)

Muffin maker

d)

Muffin tin

35.

When using the creaming method, the butter and sugar should first be mixed together until light and fluffy.

a)

True

b)

False

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