WorksheetsCooking Methods Quiz
Total questions: 20
Worksheet time: 10mins
What is the temperature of water when boiling food?
90°C
98°C
100°C
95°C
Which of the following is a feature of poaching?
Food is cooked gently below boiling point
Food is cooked by vapour
Food is cooked at 100°C
Food is fried in oil
Which liquid is NOT suitable for poaching?
Milk
Water
Stock syrup
Olive oil
What temperature should the oven be set to when poaching fillets of fish?
200°C-210°C
150°C-160°C
180°C-190°C
160°C-170°C
What is added to water when poaching eggs to help set them?
Lemon juice
Sugar
Vinegar
Salt
Why are poached eggs refreshed in iced water?
To improve flavor
To increase their nutritional value
To make them easier to peel
To stop the cooking process
Why should vegetables grown above the ground be placed into boiling water?
To make them softer
To retain nutritional value
To increase their size
To remove dirt
Why should broccoli be well-drained after boiling?
To prevent further cooking
To improve its color
To make it softer
To remove excess salt
What is the purpose of using the correct amount of liquid when boiling pasta?
To make the pasta softer
To prevent the pasta from sticking together
To reduce cooking time
To improve its flavor
Which of the following food items is commonly steamed?
Eggs
Chicken breast
Broccoli
Rice
Which food item is commonly poached?
Peaches
Asparagus
Pasta
Sponge puddings
What is the first step in making a bechamel sauce from milk used for poaching smoked haddock?
Strain the milk
Add flour
Add butter
Boil the milk
Why is a cartouche used when making a sauce?
To prevent the sauce from skinning over
To improve its flavor
To make it thicker
To reduce cooking time
Which of the following is NOT a reason for steaming food?
It makes food more digestible
It adds additional fats
It tenderizes the food
It preserves nutritional value
Which factor does NOT determine cooking time when steaming?
Type of product
Structure of product
Thickness of product
Color of product
What should be done when opening a steamer door?
Close the door immediately
Let the steam out and warn others
Add more water to the steamer
Turn off the steamer first
Why is greaseproof paper folded when steaming puddings?
To prevent sticking
To allow expansion and protect from water
To reduce cooking time
To improve flavor
Which of the following is a feature of steaming?
Food is cooked by vapour
Food is cooked in boiling water
Food is cooked in acidulated water
Food is fried in oil
Which food item is NOT commonly boiled?
Meat
Peaches
Rice
Eggs
What is the purpose of spinning water when poaching eggs?
To remove impurities
To help shape the egg
To cook eggs faster
To improve flavor
