WorksheetsCooking methods
Total questions: 5
Worksheet time: 50secs
Name
Class
Date
1.
What cooking method in which meat is surrounded and cooked by heated air, usually in an oven?
a)
Sauteing
b)
Simmering
c)
Roasting
d)
Boiling
2.
What is consider as "dry heat" cooking method?
a)
Steaming
b)
Grilling
c)
Poaching
d)
Simmering
3.
Which of the following moist heat method employs hot steam to conduct the heat to the food item?
a)
Steaming
b)
Braising
c)
Boiling
d)
Simmering
4.
Why do we add fat when we cooked meat in low fat?
a)
To prevent browning
b)
To prevent dryness
c)
To prevent sogginess
d)
To prevent roasting
5.
What do we call to the reaction which meat becomes brown during cooking process?
a)
Evaporation method
b)
Fermentation process
c)
Maillard reaction
d)
Pasteurization technique
100 %
