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WorksheetsSET B 21-30
Total questions: 10
Worksheet time: 10mins
_____________ is a combination of both dry heat and moist heat cooking technique.
Saute
Frying
Baking
Grilling
Braising
Another name for 'pleurote' is _______________.
Paprika
Banana
Spinach
Black peppercorn
Oyster mushroom
A vegetarian that feeds on both dairy products and vegetables that includes eggs is called...
Vegan
Lacto-ovo
Vegetarian
Ovo-vegan
Lacto-ovo-vegan
_____________ is a cutting method use for mollucks.
Slicing
Turning
Peeling
Shucking
Chopping
Examples of legumes which also falls under the starch category. Of then used in stews and soups.
Peanut
Saffron
Nutmeg
Hazelnut
Chickpeas
There are 3 procedures that can prevent from vegetables to result in flavour loss, so what are they EXCEPT
Keep skins on when possible
Use a minimal amount of cooking liquid
Cook in a slow temperature in long time
Cook in a high temperature in short time
Cut veggies into large chunks to reduce surface area
The method of cooking chicken baliotine is by...
roasting
braising
poaching
grilling
steaming
When using frozen poultry, check that...
The poultry is whole or cut
The packaging is damaged
The packaging is undamaged
There are no sign of freezer burns, which are indicated by white patches on the skin
Frozen birds are defrosted by moving them from the freezer to a refrigerator.
Meat-type chickens normally grown to a market age of ___________.
2 - 8 days
15 - 29 days
25 - 39 days
35 - 49 days
45 - 59 days
Which of the following is Crustaceans ?
Crab
Squid
Shrimp
Lobster
Octopus
