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Worksheetsculinary 1.01
Total questions: 16
Worksheet time: 32mins
Name
Class
Date
1.
What cooking method is used to cook bite sized, tough cuts of meat, and involves searing meat FIRST, then cooking in the oven or on top of the stove covered in liquid for a long period of time, producing a rich sauce and tender meat?
a)
braising
b)
stewing
c)
deep-frying
d)
sauteing
2.
How should green vegetable be cooking to retain flavor and nutrients?
a)
until fork tender
b)
until they fall apart
c)
more than 30 minutes
d)
until cooking liquid has evaporated
3.
When heat is applied to proteins in food the change from a liquid or semi liquid state to a dryer solid state. which term describes this process?
a)
pigmentation
b)
caramelization
c)
coagulation
d)
evaporation
4.
What is the process of cooking with dry heat in a closed environment, usually an oven, using no liquid or fat?
a)
bake
b)
braise
c)
parboil
d)
saute
5.
When moisture escapes a food that is being cooked the flavors are concentrated. What is this process called?
a)
pigmentation
b)
carmelization
c)
coagulation
d)
evaporation
6.
Which are dry cooking methods?
a)
baking, roasting, sauteing, and braising
b)
baking, roasting, sauteing and deep frying
c)
boiling, blanching, simmering, and steaming
d)
boiling, blanching, simmering and deep frying
7.
Which are moist cooking methods?
a)
stewing, sauteing, and braising
b)
stewing, braising, and deep-frying
c)
boiling, blanching, simmering and deep frying
d)
boiling, blanching, simmering and steaming
8.
Which are combination cooking methods?
a)
braising and stewing
b)
braising and deep frying
c)
boiling, blanching and stewing
d)
boiling, blanching and braising
9.
What moist cooking method traps water vapor from boiling water below to cook food?
a)
boiling
b)
braising
c)
simmering
d)
steaming
10.
When food is cooked at a high temperature, it often darkens creating pleasing smells and flavor. This is a result of the natural sugars browning in the food. What is this process called?
a)
pigmentation
b)
carmelization
c)
coagulation
d)
evaporation
11.
What moist cooking method can be used to cook vegetables or reduce a sauce, heating liquids between 185-200F?
a)
boiling
b)
parboiling
c)
simmering
d)
steaming
12.
Raw foods lose more nutritive value when they are:
a)
steamed in a microwave
b)
cooked a short amount of time in a small amount of water
c)
cooked longer in a lot of water
d)
steamed in a small amount of water
13.
What 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
14.
What quick, dry cooking technique uses a small amount of fat or oil in a shallow pan?
a)
bake
b)
deep-ry
c)
saute
d)
simmer
15.
What moist cooking technique partially cooks food using the boiling method?
a)
baking
b)
blanching
c)
boiling
d)
steaming
16.
What cooking method minimizes nutrient loss?
a)
broiling
b)
parboiling
c)
steaming
d)
stewing
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