WorksheetsCulinary 2 moist heat cooking methods and mother saucestudy game
Total questions: 21
Worksheet time: 11mins
Name
Class
Date
1.
Place chicken in a large stock pot. Cover chicken completely with water. Bring water to a boil, reduce to a simmer. Cook chicken for about 25 minutes.
a)
Steaming
b)
Stewing
c)
Braising
d)
Poaching
2.
Reduce heat of soup to small gentle bubbles appear and cook for 30 minutes.
a)
Simmering
b)
Braising
c)
Boiling
d)
Steaming
3.
Cook carrots and peas in large pot of water on high heat with large rapid bubbles until tender, about 15 minutes.
a)
Simmering
b)
Boiling
c)
Stewing
d)
Poaching
4.
Cover beef and vegetables completely with liquid, bring to a boil and reduce to a simmer. Cover and cook for about 2 hours and 30 minutes.
a)
Poaching
b)
Steaming
c)
Stewing
d)
Braising
5.
Cover the beef with liquid until it is partially submerged. Cook on low heat, covered with a lid, for about an hour.
a)
Braising
b)
Stewing
c)
Poaching
d)
Boiling
6.
Place 1 inch of water in a stock pot. Place basket of vegetables in a stock pot over the inch of water. Cover with a lid and boil water. Cook for about 10 minutes.
a)
Poaching
b)
Steaming
c)
Simmering
d)
Boiling
7.
What role(s) does the liquid have in moist heat cooking methods?
a)
Tenderizes the meat
b)
adds flavor
c)
cooks meat quickly
d)
option 1 and 2
8.
A term used to describe when you can insert a sharp utensil into the center of the cut and encounter very little or no resistance, often used to tell if braised meat is done cooking.
a)
well done
b)
medium rare
c)
fork tender
d)
rare
9.
Which variable has the most significant impact on whether the cut of meat is considered tough or tender?
a)
Location of cut from the animal
b)
Dark meat vs. white meat
c)
Animal type
d)
Wholesale cuts vs. retail cuts
10.
Why do certain cuts of meat require moist heat cooking?
a)
They are more tough
b)
They have more connective tissue
c)
They have more muscle
d)
all options are correct
11.
What are ways to tenderize meat?
a)
Cook for a long period of time in a liquid
b)
Use a marinade
c)
Use a meat tenderizer
d)
All options are correct
12.
Which of the following statements is NOT true about marbling
a)
Makes cuts of meat dry
b)
Makes cuts of meat more juicy
c)
Makes cuts of meat more flavorful
d)
Makes cuts of meat more tender
13.
Where is the most tender part of a cow located?
a)
Rump
b)
Back
c)
Legs
d)
Neck
14.
Which vegetables make up a mirepoix?
a)
Carrots, onion, garlic
b)
Carrots, onion, tomato
c)
Onion, carrots, celery
d)
Onion, celery, garlic
15.
What is the purpose of a mirepoix
a)
To add flavor and aroma
b)
To add texture
c)
To make a dish heartier
d)
To make a dish healthier
16.
What is the base when making a veloute sauce?
a)
Beef stock
b)
Vegan stock
c)
eggs
d)
Chicken Stock
17.
What is the base when making an espagnole sauce?
a)
Beef stock
b)
Vegan Stock
c)
eggs
d)
chicken stock
18.
What is the base when making a hollandaise sauce?
a)
beef stock
b)
Vegan Stock
c)
Eggs
d)
chicken stock
19.
What is the purpose of making a roux?
a)
add flavor
b)
thicken sauce
c)
thin out sauce
d)
tenderize meat
20.
What is the purpose of adding a slurry to a sauce?
a)
For flavor and aroma
b)
To thicken a sauce
c)
To thin out a sauce
d)
To tenderize the meat in a sauce
21.
How do you make a slurry?
a)
add four and salt together in boiling liquid
b)
add four and starch together in boiling liquid
c)
add four and water together then pour in slowly in boiling liquid
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