The Effect that Cooking Has on Food
Presentation
•
Other
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11th Grade
•
Practice Problem
•
Medium
Gabrielle Wilk
Used 17+ times
FREE Resource
5 Slides • 10 Questions
1
2
3
4
Multiple Select
Which of the following are dry heat cooking methods?
Braising
Stir Frying
Boiling
Baking
5
Multiple Choice
Which of the following are dry heat cooking methods?
Deep Frying
Poaching
Simmering
Stewing
6
Multiple Select
Which of the following are dry heat cooking methods?
Blanching
Roasting
Sauteeing
Boiling
7
Multiple Choice
Which of the following are moist-heat cooking methods?
Blanching
Roasting
Sauteeing
Deep Frying
8
Multiple Select
Which of the following are moist-heat cooking methods?
Simmering
Baking
Boiling
Stir Frying
9
Multiple Select
Which of the following are moist-heat cooking methods?
Stewing
Steaming
Sauteeing
Poaching
10
Multiple Select
Which of the following are combination cooking methods?
Stewing
Steaming
Sauteeing
Braising
11
12
13
Reorder
Rank the cooking methods for CARROTS from least healthy to most healthy. Least healthy (5) starts on the left and most healthy goes to the right (1).
Blanching
Steaming
Boiling
Baking
Sauteeing
14
Reorder
Rank the cooking methods for CHICKEN from least healthy to most healthy. Least healthy (5) starts on the left and most healthy goes to the right (1).
Deep Fried
Sauteed
Baked
Grilled
Boiled
15
Reorder
Rank the cooking methods for EGGS from least healthy to most healthy. Least healthy (5) starts on the left and most healthy goes to the right (1).
Microwaving
Frying
Baking
Boiled
Poached
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