WorksheetsDry Cooking Methods
Total questions: 30
Worksheet time: 15mins
Name
Class
Date
1.
The heat source for broiling comes from:
a)
Below
b)
Side
c)
Above
d)
I don't know
2.
To cook food in a small amount of oil, constantly keeping it moving
a)
Saute'
b)
Grill
c)
Stir Frying
d)
Searing
3.
To cook in an enclosed environment, with no liquid in the pan.
a)
Broil
b)
Bake
c)
Pan fry
4.
The cooking method for chicken that cooks it in fat that comes half way up the chicken.
a)
Fry
b)
Saute'
c)
Pan Fry
d)
Bake
5.
Carryover cooking continues to cook the food___.
a)
None
b)
5-15 degrees
c)
20-25 degrees
d)
40-45 degrees
6.
The process that seas in the juices and add flavor and color.
a)
Sear
b)
Stir fry
Stir-fry
Stir-fry
c)
Deep fry
d)
Saute
7.
When grilling the heat source comes from?
a)
Below
b)
Above
c)
Dry-Heat Surrounding
d)
No Heat
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.
The Temperature Danger Zone
a)
35-141FF
b)
35-70F
c)
70-135F
d)
41-135F
14.
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
15.
Overcooking food can destroy nutrients in food
a)
true
b)
false
16.
grilling is a healthy way to cook because the fat melts away as it cooks
a)
true
b)
false
17.
panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
18.
What process is the chef using in the picture?
a)
pan fry
b)
toss
c)
sear
d)
saute
19.
Searing roast beef before roasting helps to:
a)
deglaze it
b)
make it crispy
c)
make it soft
d)
seal in the juices
20.
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
21.
Classify this cooking method:
saute
saute
a)
Moist
b)
Dry
c)
Combination
22.
What bacteria might be found on / in Cornish game hens being prepared for roasting?
a)
bacillus cereus
b)
clostridium
c)
listeria
d)
salmonella spp.
23.
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
24.
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
25.
What is the typical temperature for deep frying?
a)
212 degrees
b)
325 degrees
c)
350 degrees
d)
500 degrees
26.
What is the typical temperature for baking and roasting?
a)
212 degrees
b)
250 degrees
c)
350 degrees
d)
500 degrees
27.
To brown the outside of meat before roasting is to _______ it.
a)
saute
b)
sear
c)
pan fry
d)
deep fry
28.
For deep frying, the basket holding the food should be ______ full.
a)
one fourth
b)
one half
c)
two thirds
d)
completely
29.
The pan shown here is used for.....
a)
deep frying
b)
pan frying
c)
basting
d)
roasting
30.
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
100 %
