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WorksheetsFoods technology
Total questions: 10
Worksheet time: 5mins
It is a fish with a hard external shells but no internal bone structure.
Bivalves
mollusks
Shell fish
Cepalopods
What cooking method that make the surface brown, which in turns develops complex flavors and aromas.
Steaming
Braising and stewing
Sauteing and pan frying
Roasting and baking
It is a form of moist heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at low temperature.
Simmering
Steaming
Boiling
Braising and Stewing
It can be done on stovetop, with a pot containing a small amount of liquid that is brought to a simmer.
Boiling
Steaming
Braising
Stewing
Which of the following market forms of meat does undergo chilling?
Fresh meat
Cured meat
Frozen meat
Processed meat
Refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, and quail.
Game
Poultry
Birds
Fish
It is a surgically desexed male chicken usually under 8 months of age.
Capon
Stag
Hen
Rooster
It is a term for the flesh of cattle, sheep, and pigs.
Body
Content
Meat
Flesh
Which of the following is a freshwater fish?
Blue fish
Cat fish
Grouper
Sole
Which of the following stocks uses bone as its main ingredients?
Brown stock
Ham stock
Prawn stock
White stock
