Worksheetscooking fish and vegetable
Total questions: 35
Worksheet time: 17mins
It uses direct heat from underneath the meat, either from a gas burning flame or smoldering coals.
Broiling
Grilling
Baking
Deep frying
It is a method that involves fully immersing the food in hot oil.
Sauteing
Pan frying
Deep-frying
Pan-frying
It involves radiant heat from all directions, typically done in an oven.
Baking
Grilling
Steaming
Broiling
It is a method used to flavor fish. It can be done by combining a cooked or uncooked liquid or paste with the fish in a dish.
Flavoring
Simmering
Garnishing
Marinating
Fully or partially immersing food in a liquid, just below a boil.
Steaming
Boiling
Simmering
Poaching
It involves radiant heat from an overhead source, typically inside a conventional oven.
Broiling
Baking
Steaming
Heating
It is a gentle, fat free cooking method that keeps the natural moisture in foods.
Simmering
Steaming
Poaching
Boiling
1. Involve the circulation of hot air or direct contact to fat to transfer heat.
A.
Dry heat cooking
B.
Deep-fat frying
C.
Moist heat cooking
D.
Radiation
2. Use water, liquid or steam to transfer heat to food.
A.
Dry heat cooking
B.
Reduction
C.
Moist heat cooking
D.
Braising
3. A gentle cooking method in which large pieces of food are cooking in a small amount of liquid just below simmering.
A.
Simmering
B.
Poaching
C.
Boiling
D.
Steaming
These vegetables are
broiled
fried
steamed
I love ....... cabbage.
fried
raw
pickled
My mom cooks ....... potatoes every month.
combined
diced
baked
Everytime I ........onion I cry.
steam
chew
dice
Which is a type of cooking method?
dry heat methods
moist heat methods
combination methods
all of the above
To cook food in a small amount of fat over medium high heat. The word comes from the French term meaning "to jump."
Broil
Saute
Al dente
Baste
To heat a liquid until large bubbles form at the bottom of the pot and then vigorously rise to continually break the surface.
Simmer
Broil
Boil
Combine
To heat a liquid until small bubbles rise from the bottom of the pot and occasionally break the surface.
Simmer
Broil
Boil
Bake
Name of the vegetable:
lettuce
cucumber
cabbage
Name of the vegetable:
radish
corn
carrot
Name of the vegetable:
yam
ginger
radish
Name of the vegetable:
pepper
pea
corn
Name of the vegetable:
beetroot
brussels sprouts
red onion
radish
Name of the vegetable:
Cucumber
Zucchini
Okra
Name of the vegetable:
Green Chili
Squash
Lady Finger
Standard quality for deep-fried vegetables is...
excessive fat absorption
maximal moisture loss
brown and dark color
crisp surface or coating
What is SBP?
Standard Bribery Process
Standard Breading Procedure
Standard Branding Procedure
Standard Breeding Process
Which are SPB ingredients?
Flour
Milk powder
Eggwash
Breadcrumb
Cooking oil
Why we 'shocking' or 'refreshing'?
to keep the vegetables vitamin and minerals
to prevents the vegetables from being overcooked in their retained heat
to make vegetables become more flavorful
to make vegetables look fresh
These are part the plant where the leaves where the leaves are used as vegetable.
A. Stem
B. Seeds
C. Leaves
D. Roots
It is a flavonoid that is responsible for red and blue to violet pigments of
beets and eggplants.
A. Carotenoids
B. Anthoxanthin
C. Anthocyanins
D. Chlorophyll
It is a method of cooking in which vegetables are fried in a small quantity of very hot fat while being stirred in the wok.
Boiling
Braising
Frying
Stir-frying
Which of the factor would tell you that vegetables are fresh and good quality.
Color
Nutritional value
Season
Storage
The following are dry -heat cooking methods EXCEPT for one.
Baking
Braising
Grilling
Stir-frying
Which one is referred to as dehydrated market forms of vegetables?
Canned
Dried
Fresh
Frozen
