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WorksheetsPrinciples of Cooking
Total questions: 18
Worksheet time: 12mins
Name
Class
Date
1.
panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
2.
poaching, simmering, and boiling are all examples of ___method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
3.
Which of the following is the BEST description of simmering food?
a)
Cooking in liquid just below boiling
b)
cooking in liquid at a very low temperature
c)
cooking in liquid at boiling point
d)
cooking with pressurized steam
4.
cooking food in enough hot fat to cover 1/2 way up the product
a)
pan frying
b)
deep frying
c)
poaching
d)
simmering
5.
cooking in liquid at its highest temperature
a)
boiling
b)
simmering
c)
frying
d)
sauteing
6.
cooking in liquid just below the boiling point
a)
simmering
b)
boiling
c)
sauteing
d)
poaching
7.
a method that cooks food in enough hot fat to fully cover the item
a)
deep fry
b)
pan fry
c)
poach
d)
saute
8.
a combination cooking method that first browns the whole piece of food on all sides and the simmers in a liquid
a)
baking
b)
boiling
c)
braising
d)
stewing
9.
Simmering liquid temperature is
a)
160-180F
b)
185-205F
c)
205-212F
d)
212F
10.
Poaching liquid temperature is
a)
160-180F
b)
185-205F
c)
205-212F
d)
212F
11.
Boiling liquid temperature is
a)
160-180F
b)
185-205F
c)
205-210F
d)
212F
12.
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
13.
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
14.
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
15.
A toaster toasting bread is an example of
a)
condensation
b)
conductio
c)
convection
d)
radiation
16.
A group of friends gather around a fire to stay warm.
a)
conduction
b)
convection
c)
radiation
17.
What is the cooking method shown?
a)
Stir-frying
b)
Deep-frying
c)
Shallow frying
18.
What is the best way to describe Stir-Fry?
a)
Moist Heat
b)
Dry Heat
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