Moist- Heat & Other Cooking Methods
Arts
9th Grade - University
Used 35+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
18 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Gentle bubbles rising to surface of the liquid is known as
poaching
simmering
boiling
steaming
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Simmering liquid temperature is
160-180F
185-205F
205-212F
212F
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Commonly used to cook fish, liquid with no bubbles and showing some motion
Poaching
Simmering
Blanching
Steaming
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Poaching liquid temperature is
160-180F
185-205F
205-212F
212F
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When shallow poaching the equipment needed is
Wok
Saute Pan
Sauce Pan & Lid
Sauce Pan & Colinder
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Partially cook food to finish it later
Twice Cooked
Par-Cooking
Pre-Cooking
First Cooked
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Quickly cooking food in boiling water, then typically shocked in a ice bath.
Poaching
Simmering
Blanching
Steaming
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
Already have an account?
