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WorksheetsMoist methods of cooking
Total questions: 20
Worksheet time: 11mins
Name
Class
Date
1.
Gentle bubbles rising to surface of the liquid is known as
a)
poaching
b)
simmering
c)
boiling
d)
steaming
2.
Commonly used to cook fish, liquid with no bubbles and showing some motion
a)
Poaching
b)
Simmering
c)
Blanching
d)
Steaming
3.
Vigorous, rapid bubbles rising to the surface and breaking
a)
Poaching
b)
Simmering
c)
Boiling
d)
Steaming
4.
Boiling liquid temperature is
a)
160-180F
b)
185-205F
c)
205-210F
d)
212F
5.
Cooking food over boiling liquid is
a)
Poaching
b)
Simmering
c)
Blanching
d)
Steaming
6.
Which cooking method would retain the most vitamins
a)
Poaching
b)
Simmering
c)
Boiling
d)
Steaming
7.
poaching, simmering, and boiling are all examples of ___method
a)
dry heat
b)
moist heat
c)
combination
d)
braising
8.
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
9.
cooking in liquid at its highest temperature
a)
boiling
b)
simmering
c)
frying
d)
sauteing
10.
To save nutrients when batch cook vegetables.
a)
Cook in small amount of water
b)
Cooked long in lot of water
c)
Cooked in a small amount of oil
d)
Boiled in the microwave
11.
Commonly used to cook fish, liquid with no bubbles and showing some motion
a)
Poaching
b)
Simmering
c)
Blanching
d)
Steaming
12.
When shallow poaching the equipment needed is
a)
Wok
b)
Saute Pan
c)
Sauce Pan & Lid
d)
Sauce Pan & Colinder
13.
To cook food at a temperature with rapid bubbles at 100°C or 212° F
a)
Simmer
b)
Boil
c)
Poach
d)
Double boil
14.
What is the moist heat cooking method?
a)
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
b)
Food is cooked using a hot liquid, steam, or a combination of both.
c)
Food cooked in fat
15.
Select the correct cooking method: Cook the pasta in bubbling water.
a)
Sauteing
b)
Baking
c)
Boiling
d)
Broiling
16.
Overcooking food can destroy nutrients in food
a)
true
b)
false
17.
The heat transfer in the process of convection can be sped up by mechanically circulating the gas or liquid surrounding the food being cooked
a)
true
b)
false
18.
A properly poached food has enhanced taste, but it almost always loses its shape and texture in the process
a)
true
b)
false
19.
Cooking causes starches to release liquid
a)
true
b)
false
20.
When vegetables are cooked to their appropriate temperature, the fibers that make up the cell structure___
a)
begin to multiply
b)
become tougher
c)
break down
d)
are unaffected
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