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WorksheetsMethods of Cookery #1
Total questions: 14
Worksheet time: 7mins
Name
Class
Date
1.
When Deep-Frying you want the Oil to Cover the Food By
a)
1/4
b)
1/2
c)
3/4
d)
Completely
2.
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
3.
panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
4.
A batter used for chicken, is left out on the counter. When must it be thrown out
a)
1 Hour
b)
2 Hours
c)
4 Hours
d)
6 Hours
5.
The temperature at which the oil begins to burn is know as
a)
Recovery Point
b)
Smoke Point
c)
Burnt Point
d)
Float Point
6.
When Deep-Frying and the Item Raises to the Top is Called
a)
Swimming
b)
Float
c)
Treading
d)
Recovery
7.
Classify this cooking method:
roast
roast
a)
Moist
b)
Dry
c)
Combination
8.
Making toast in a toaster.
a)
Conduction
b)
Convection
c)
Radiation
9.
Roasting marshmallows over a fire.
a)
Conduction
b)
Convection
c)
Radiation
10.
Burning your hand on a hot pan
a)
Conduction
b)
Convection
c)
Radiation
11.
Ice melting on a hotplate.
a)
Conduction
b)
Convection
c)
Radiation
12.
Tongue freezing to a metal pole.
a)
Conduction
b)
Convection
c)
Radiation
13.
Water boiling in a kettle.
a)
Conduction
b)
Convection
c)
Radiation
14.
Eggs cooking in a frying pan.
a)
Conduction
b)
Convection
c)
Radiation
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